I have always found the chemistry of cooking fascinating. The process of combining together a few (or sometimes many) ingredients, which on their own are not all that remarkable, or even very tasty oftimes, into something that is so incredibly delicious, so wow that you can scarce leave it alone . . . to me is like an mesmerizing magic that astonishes me at times. I find myself wondering about the brain of someone who was intelligent enough to be able to take that leap of faith in the first place. Take this pie for instance . . .
Other than the pastry shell you bake it in, it uses only four ingredients. Plain flour. (ever try to eat plain flour? YUCK!) Soft light brown sugar. (Fab on rice crispies or in your tea, but wouldn’t eat it by the spoonful) Butter. (Lovely on toast and baked potatoes and bread, etc. but again, you wouldn’t sit down and eat a pound of butter on it’s own.) Double cream, or heavy cream to you North Americans . . . (Something else which is good on or in things, but I couldn’t just eat it alone.) Four. Simple. Singularly ordinary. Ingredients. Put them together in just the right way however, and bing, bam, boom! MAGIC!! Beautiful. Magnificent. Amazingly tasty . . . magic!
I am betting you have just about everything for this pie in your kitchen right now. (I recommend
my recipe for the crust here. It makes two crusts, but you can tightly wrap and freeze one disk for another time.)
Brown Sugar Cream Pie. Something magical that happens when you combine those four simple ingredients together. Totally hedonistic and totally delicious. Totally N-A-U-G-H-T-Y, but in a totally scrumptious way.
Rich, smooth, sweet, and unctuously delicious. Not something you would want to eat every day, but something which you will totally not be able to resist digging your fork into, again . . . and again . . . when you do cave in and decide to bake it.
This pie is the type of dessert that you would not hesitate to serve to a guest . . . or some hungry missionaries who are not bothered about calories . . . because, well . . . they walk them all off during the day anyways, and what your guests don’t know don’t hurt!! They say what the eye don’t, see the heart don’t grieve!
It’s blatantly scrumdiddlyumptiously glorious and so seriously very easy to put together, that literally all you have to do is to whisk these few simple ingredients together and pour them into an unbaked pie shell.
The hardest part is waiting for it to cool down and set enough to eat. A couple hours in the refrigerator does the trick. You will want to serve it in thin quivering delectable slices, along with . . . yes . . . a dollop of softly whipped cream on top to garnish it. In for a penny, in for a pound . . .
*Brown Sugar Cream Pie*
Makes one 9 inch pie
Creamy and delicious and not for the faint of heart!
one 9-inch unbaked pie crust
47g plain flour (1/3 cup)
125g butter, melted (1/2 cup)
200g soft light brown sugar (1 cup, packed)
1 pint (480ml) of double cream (2 cups)
Preheat the oven to 190*C/375*F/ gas mark 5. Whisk together the melted butter, brown sugar, flour and cream until well blended. Pour into the crust. Bake in the heated oven for 50 to 55 minutes. The centre should be still jiggly, but not liquid. Allow to cool completely before cutting into wedges to serve, with or without a dollop of whipped cream on top!
True, its not is something that you want to eat too often, as the calorie and fat count must be so well off the Richter Scale of what’s good for you that you don’t really wanna know. This truly is a once in a blue moon treat, but once in a blue moon . . . its a beautiful way to indulge your naughtier side. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/03/brown-sugar-cream-pie.html
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