Sugar, eggs, cream, and butter … a holiday pie so simple to stir together you don’t even need a mixer. The crust will be just as easy if you adapt the Savory Pastry recipe. Leave out the cornmeal and substitute a neutral oil like canola or safflower if you like, but you don’t have to. I love the taste of olive oil in dessert crusts, and my blog friend almostgotit says cornmeal in sweets is great. SAM
2 cups brown sugar
2 tablespoons all-purpose flour
2 eggs, beaten
3/4 cup half-and-half
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 (9-inch) unbaked Savory Pastry shell
Preheat the oven to 325 degrees F. In a large bowl, combine the sugar and flour. Add the eggs, half-and-half, butter, and vanilla. Pour into the pastry shell and bake for 45 minutes. Cool in the pan on a wire rack.
Makes 8 servings.