Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 3 January 2012

Brown Sugar Cream Pie

I can't believe that I almost forgot to showcase this fabulous recipe! It was something that I baked for a dessert during our Christmas festivities.

Totally hedonistic and totally delicious. Totally N-A-U-G-H-T-Y, but in a totally scrummy way.

Something 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!! What the eye don't see the heart don't grieve!

It's rich. It's so easy as to be considered almost TOOO easy to be true. It's quick. It's simple. It uses things we almost all have in our homes at any given time.

It's blatantly scrumdiddlyumptiously glorious. (Again, back to the easiness of it . . . it's so seriously easy that literally all you have to do is to whisk together a few simple ingredients and pour them into an unbaked pie shell, and then wait for it to bake and cool down.)

What it's 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.

But as a once in a blue moon treat, forgetting all else . . . it deeply satisfies any craving you might ever ever have. Truly.

*Brown Sugar Cream Pie*
Makes one 9 inch pie
Printable Recipe

Creamy and delicious and not for the faint of heart!

one 9 inch unbaked pie crust
2.5 ounces flour (1/3 cup)
4 ounces butter, melted
7.5 ounces soft light brown sugar (1 cup, packed)
1 pint 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!

Over in The Cottage today, some delicious Swede and Bacon Pies.


  1. Oh that looks wickedly sweet and indulgant. Yummy

  2. oh yum! this looks like canadian butter tarts. one of my favorites!

  3. Jaz it's a lot thicker and creamier than a butter tart. More like a Gypsy Tart I think! Totally unctuous and hard to resist!

  4. But . . . then again, so are buttertarts!

  5. Ooo... YUMMY! My resolutions to stop eating sugar are now seriously tested after seeing this, Marie... LOL! ;o) Happy Day ((LOVE & HUGS))

  6. Gosh that looks lush - wouldn't mind sinking my teeth into a slice of that right about now!

  7. Oh,my. The Goatmother so did not need to see this. :) She is already in love with Chess pie. Guess that diet will have to wait a bit longer. :)

  8. I gotta stop drooling over all those festive treats and start the new year healthy eating regime. Happy New Year, Marie. x

  9. Why not extend the holiday baking into 2012?!
    The apple dumplings you posted a few days back are a great reminder that I NEED to make these. They are a true comfort food on a cold and blustery day.
    Happy 2012 Marie!

  10. Must. Not. Print. Out. Recipe.!
    Marie, this looks so wonderful. Right up my alley for a dessert.

  11. oh my gosh, this is something to sing about ,, wow wow wow, I'm so making this,,I hope you and Todd are well, my skype said that you have to do something before we can skype, we have to approve each other or something, like a friend request, i'm not quite certain ,, I only have my daughters on skype and my husband set it up.
    Keep warm Marie, we are in deep freeze conditions here right now, crazy cold!!
    Best wishes, love,, laurie


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