SFA is on a recipe hunt. An SFA-er is trying to recreate a grandmother's recipe that she remembers from childhood. Here's what we're looking for: a dessert baked in a regular pie shell with the consistency of a sweet potato pie; smooth, not grainy; referred to as brown sugar pie. If anybody happens to know what this is or how to make it, please e-mail firstname.lastname@example.org.
UPDATE: Thanks to all who e-mailed us. We found the recipe!
Old Fashioned Brown Sugar Pie
1 unbaked 9-inch pie shell
4 egg yolks, slightly beaten
1 (12-ounce) can evaporated milk
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon salt
Ingredients for Meringue:
4 reserved egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
6 tablespoons sugar
1. Preheat oven to 350*F (175*C). Prepare pastry shell, set aside.
2. In a medium bowl, combine egg yolks, evaporated milk and vanilla, mixing well. Pour into unbaked pie shell.
3. In another bowl, combine the brown sugar, flour and salt; mix well. Sprinkle it evenly into the egg/milk mixture.
4. Bake for one hour or until custard filling tests done when a knife inserted in the center comes out clean.
5. To make the meringue, beat with an electric mix the reserved egg whites, vanilla and cream of tartar until soft peaks form. Gradually add the sugar beating until stiff, glossy peaks form and the sugar is dissolved.
6. Spread meringue over hot pie, sealing to the edges and return to oven to bake for 12 to 15 minutes or until meringue is golden. Let cool before serving.
Makes 6 to 8 servings.