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Brown Sugar Pie




Source of Recipe


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List of Ingredients




Brown Sugar Pie

1 fully baked and cool, single 9 inch pie
3 large eggs
4 tablespoons unsalted butter, softened,
plus
1 tablespoon unsalted butter, melted
1 cup heavy cream or 1/2 + 1/2
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg, or to taste
1/2 cup granulated white sugar
1/4 cup packed light brown sugar
plus
2 tablespoons light brown sugar
1 tablespoon flour
1 tablespoon fine grain cornmeal, preferably stone ground
1/4 teaspoon vinegar or cream of tartar
1/2 cup lightly toasted slivered almonds, optional

Carefully crack the eggs one at a time and place the yolk and the egg white
into two separate small bowls, making sure that not one speck of egg yolk is
mixed in with the egg white. If the egg white is free of yolk, transfer to a
large spotless clean bowl for whipping or to the bowl of a standing mixer.
If the egg yolk drips into the egg white, discard that egg white, and break
another egg, using a clean bowl. Set aside the egg whites to warm to room
temperature and return the yolks to the refrigerator.
Preheat the oven to 350 degrees.

Combine the softened butter and heavy cream or half-and-half in a small
saucepan. Heat, stirring, for a few minutes over low heat, just until the
butter melts and the cream is warm. Remove the pan from the heat and stir in
the salt, vanilla extract, and nutmeg and mix until just blended. Set aside.

Transfer the egg yolks to a large mixing bowl and beat briskly for a few
seconds with a wire whisk. Add both sugars, the flour, and the cornmeal and
whisk again. Pour the warm cream mixture over the egg yolk and sugar
mixture, and beat briskly until smooth. Set aside.

Sprinkle the vinegar or cream of tartar over the egg whites. Using a
standing mixer fitted with the whisk attachment or a handheld electric
mixer, beat the whites on medium-high speed just until they hold slight
peaks. Stir a large spoonful of the egg whites into the filling and mix
well.

Fold in the remaining egg whites, and mix gently but thoroughly until
blended. Pour the filling into the prepared pie shell.

Cover the edges of the crust with strips of foil to prevent overbrowning.
Set the pie on the lower shelf of the preheated oven and bake for 25 minutes
or until puffy and golden.

Stir together the almonds, melted butter, and sugar. Spread the mixture over
the top of the pie.

Bake the pie 5 to 10 minutes longer, or until a knife inserted in the center
comes out almost clean. Remove the pie from the oven, set on a wire rack,
and cool completely before serving.
Makes 6 Servings


Recipe