This pie is as sweet and sticky as a pecan pie. Serve it with a scoop of vanilla ice cream, or cut the sweetness with a dollop of sour cream or unsweetened whipped cream.

　　

Ingredients

makes one 10-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　1 cup white sugar

　　1 cup brown sugar

　　2 teaspoons all-purpose flour

　　3 eggs

　　1/2 cup unsalted butter, melted

　　2 teaspoons vanilla extract

　　

Step 1

Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.

　　

Step 2

Combine the sugars, flour, eggs, butter, and vanilla and beat for 3 minutes, using medium speed for a stand mixer, or high speed for a handheld mixer. Spread the filling evenly in the crust.

　　

Step 3

Bake for 50 to 60 minutes, until the filling forms a crisp, dark crust. Watch the pie during the last 10 minutes; if it starts to puff up, take it out of the oven. Cool on a wire rack for 1 to 2 hours before slicing.

　　Mrs. Rowe's Little Book of Southern Pies