I made this pie once before a long time ago (before I started blogging) and decided to make it again for a few reasons: a) to blog about it this time b) because I needed to bring a dessert to my friends’ house and c) because it’s fabulous.
According to the pie recipe book I have, the pie is named after President John Tyler. It’s supposed to be his favorite. (I can’t find internet evidence to support this claim). This is basically a version of a caramel custard pie.
- 1/2 recipe Basic Pie Dough for Flakey Pie Crust
- 1/2 c. butter
- 1 1/2 c. brown sugar
- 2/3 c. heavy whipping cream
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 3 eggs, beaten
- Preheat oven to 375 degrees. Roll out the dough and fit into a 9-inch glass pie pan then trim and flute the edges.
- Put the butter and the brown sugar in a medium, heavy bottomed saucepan and place over medium-high heat. As the butter melts, stir or whisk to combine it with the sugar. Once the mixture is smoothly blended and beginning to bubble, cook it for about 2 minutes longer, whisking constantly. Remove from heat and add the cream, then whisk until smooth. Add the salt, vanilla and eggs and whisk until evenly blended.
- Pour mixture into the prepared pie shell. Bake for about 35 minutes, until the filling quivers slightly when the pan is jiggled, and the surface is puffy and wavy. (Once out of the oven it will flatten.) Cool for at least an hour, then serve warm or at room temperature.
The only thing I would change about this pie is to increase the ingredients to make the filling a bit thicker. That was my only complaint. There wasn’t enough creamy goodness!