4 TBS. butter
3/4 cup brown sugar
1 1/3 cup hot milk
5 1/3 TBS flour
1/2 tsp. salt
2/3 cup cold milk
2 eggs
Pie shell
Direction
- It is suggested that you use a double boiler for this recipe.
- Cook butter and brown sugar for 3 – 4 minutes, stirring constantly. Add hot milk (it is important that the milk be hot but not quite scalded), and simmer until sugar dissolves. Mix salt, flour, and cold milk; add gradually to hot mixture*. Cook for 15 minutes or until thickened, stirring constantly ( if you are not using a double boiler, this will not take as long). Beat eggs and pour into hot mixture, stirring briskly as you add the eggs. Cook 2 – 3 minutes on low heat. When thickened, pour into cooked pie shell. Top with whipped cream. Levi recommends licking the beaters
* This is a very old fashioned recipe in that it uses flour instead of cornstarch for thickening. If you find that the flour produces lumps, strain the mixture before adding the eggs.
