I made this brown sugar pie, a traditional French-Canadian recipe, last fall when I wanted to bake something for school but didn't have much in the way of ingredients at home. The brown sugar melts into a caramel-like filling. Think pecan pie without the pecans. It's rich and sweet, almost too sweet.
But, I'm thinking this would be a lovely dessert topped with summer berries...something fresh and tart to balance the sweetness. I can also see lining the bottom crust with big juicy blackberries and pouring the filling over them.
Brown Sugar Pie (aka Tarte au Sucre Brun)
recipe from Pizzazzerie
1 pound light brown sugar
1 stick unsalted butter, melted
3 large eggs
1 tablespoon vanilla paste or extract
1 pie crust
- Preheat the oven to 350 degrees F.
- Prepare pie pan with a bottom crust of dough, crimp edges.
- Whisk together eggs and add in sugar, butter, and vanilla.
- Whisk together until combined well and smooth.
- Pour into pie pan. Bake for 45 minutes or until golden brown. (It might need longer. Check to see that pie is baked through; it will be gooey but it should be set all the way through.)