This old-fashioned pie tastes like pecan pie without the pecans. It’s very sweet and rich, so a small slice goes a long way. It is best served still slightly warm or at room temperature but never chilled. It’s also one of the easiest pies you can make—just mix and pour into a pie shell—which makes it a great recipe for beginning pie makers.
- Yield: 8 to 10 Servings
- 2 large eggs, at room temperature
- 2 cups (lightly packed) light brown sugar
- ⅓ cup half-and-half
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- ⅓ cup all-purpose flour
- 1 8- or 9-inch unbaked pie shell
- Crème fraîche, for serving
- Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, and half-and-half. Beat on medium speed until smooth, about 1 minute. Add the melted butter and vanilla and mix to combine. Sprinkle the flour over the top and mix just until smooth and no lumps remain.
- Pour the filling into the pie shell and bake in the middle of the oven until the pie is just set and no longer wobbly in the center, about 40 minutes. (If the crust is getting too brown and the pie is still not set, cover the edges of the crust with foil.) Let cool on a wire rack. Serve slightly warm or at room temperature. When plating, top each slice with a dollop of crème fraîche.