Brown Sugar Pie

Here's another lovely old-fashioned treat from "Granny's Drawers" (don't you just love the name?!).  This brown sugar pie is the kind of treat I can see my Great-Grandma whipping up with a few household staples during the Depression or Caroline Ingalls baking on the prairie when fruit was not readily available. 

It goes well with a cup of coffee.  I prefer it warm but I think if the butter were reduced it could be tasty cold as well.  (I haven't tried it but the next time I'll be making this with just 1/2 cup of butter as I think that would be plenty.)  Small, tart-sized slices are perfect - regular pie slices are a bit too much.  It has the texture of a pumpkin pie but tastes more like a pecan pie without the pecans.  This particular crust is a refrigerated rolled crust (not the frozen kind already in a tin) and I don't think this is a recipe where you miss the homemade crust.  It would be good with a little fresh whipped cream on top.

The original recipe calls for 1 box of brown sugar - eventually I discovered most people think that is the equivalent to 2 cups of brown sugar - personally I think 1 1/2 cups would have done the job as it is a little overly sweet.

1 box brown sugar
3/4 cup margarine or butter, melted
3/4 cup milk
3 eggs, slightly beaten
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.  Combine the sugar, margarine, milk and eggs and mix well.  Add the flour and salt and mix well.  Beat in the vanilla.  Pour into the unbaked pie crust and bake about 45 minutes or until the center is set.  Store in the refrigerator.