You can put a wonderful Knorr® Fiesta RiceTM Dinner on the table in 20 minutes and with just one pot.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 6 tablespoons all-purpose flour
- 2 cups packed brown sugar
- 1 ½ cups evaporated milk
- 4 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 252 mg |
| Sugars | 58 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible. Did Everything as directed and pie didn’t set. Runny
I made a mistake in my pervious review for this recipe and this website won’t let me edit my review, so I’m pasting it again, correction made: I made this vegan by substituting with evaporated coconut milk and vegan butter. I also don’t care for traditional pie crust, so I made vanilla wafer crust. It is a very good, very simple tasting pie. Most reviews note how sweet it is but I think a better word to describe it is rich. It’s sweet, yes, but also creamy and dense, a relative to caramel. It’s because of this that I probably won’t make it again…I just think my family wouldn’t appreciate it or eat more than a tiny wedge.
Easy and just like I remembered growing up in my grandmas kitchen. I coarsely chopped some pecans into filling.
It’s in the over now, but taste test from spoon sys, “terrific”! Super easy to make
The sweet taste of the brown sugar sweet is very very good! The pie is delicious. Despite that, it took a long time to bake. 25 min? Not even close! I guess it’s because i used the unbaked pie crust Iv from here(https://www.allrecipes.com/recipe/12492/pie-crust-iv/). I put my oven according to the recommendations. Then, i kept the pie baking for more 25 minutes on the recommended degrees. Then, more 30 minutes… then I noticed the pie crust still wasn’t brown, it was white. Just after baking for a long time, i put the oven on 220 C. After a while (more 20 minutes), the pie crust finally got brown. The final result was a hard crust, a bit flavorless, but at least it covered the whole pie
Followed the directions exactly. It was so chewy and caramel like, it was unpleasant to eat.
Followed instructions, I did have my burner on high. Thoroughly shake the milk for a few minutes, bring to a rapid boil STIRRING and SCRAPING CONTINUOUSLY for a couple minutes, I baked at 400 for 5 minutes then 350 for 25. ‘‘Tis PERFECTION!!!!! So I made another immediately as my Dad is the one who requested this.
I have now made this recipe 4 times. It’s a favorite at our house. I make it every holiday
this was easy to make and oh, so delicious!! perfect thick consistency. I waited for a really solid rolling boil to get going (stirring constantly) before I removed from heat.
This is fantastic! I substituted the milk with 10% cream and added 2 more tablespoons of flour. Very creamy! My guests loved it.
My first time making for friends and family turn out perfect…
I won a Pi Day contest with this recipe! The tarte au sucre brun turned out very, very, very sweet. I served it with vanilla ice cream. Yum!
I followed the recipe exactly and it turned out beautiful. My nephew loved it and he knows his sugar pie. I will definitely make again.
Can someone tell my pie turns out like this and not like the picture I see ??
Awesome really easy and turned out amazing
Perfect and is very easy to make. The only thing I did a bit different was that I added the salt to the mixture of flour and brown sugar and mixed that. Then I cut in the butter into the mixture until it resembled coarse meal, then added the vanilla to the evaporated milk when I then added to themixture before bringing it to a boil Next time I just might add raisins. If you like raisin butter tarts then just add raisins and you will have raisin butter tarts.
wonderful!
SO rich but yummy! Next time I will put nuts on the top — like a pecan pie. Will definitely make again. Super easy.
Perfect for a sweet tooth. Serve warm
Husband from Ottawa says this is the closest recipe to his mother’s. Also works well as tartlettes in large muffin pan, which are easier for parties.
Getting ready to make and I remember my mother making Brown Sugar Pie with Dark Brown Sugar. Did anyone make using Dark or was it assumed by all to use Light Brown?