Tuesday, 3 January 2012
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
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.