If you’re looking change up your Thanksgiving dessert spread from the usual pumpkin or sweet potato variations, I have an especially delicious alternative. This is a traditional Amish Brown Sugar pie with a little bit of an update. The rich flavor of the sugar and milk filling is complimented by a buttery Biscoff cookie crust. The filling has a soft and chewy texture that slices beautifully at room temperature. A dusting of powdered sugar is optional, but what is very necessary, is a big scoop of vanilla ice cream on the side.
Yield: (1) 9” pie
Prep time: 10 minutes
Bake Time: 60 minutes
Ingredients for the crust:
14 Biscoff Lotus Cookies
1 stick of melted unsalted butter
1 pinch of fine salt
Ingredients for the filling:
1 cup of dark brown sugar
3 1/2 tablespoons of All-Purpose Flour
Pinch of salt
12 oz. of Evaporated Milk
4 tablespoons of butter, divided
Powdered Sugar for dusting
Start by preparing the pie crust:
Preheat your oven to 350 degrees
Using a food processor, process the cookies on high by themselves until you have fine crumbs. Pour in the melted butter and pulse just until combined. Pour the mixture into a pie dish sprayed with baking spray. Press the crust down into the dish until it is even all around. You can use the bottom of a glass to pack it down.
Bake the crust for 10 minutes. Remove it from the oven and let it cool completely. It should be set and firm in the middle- you could also let it set up in the fridge.
Fill the pie crust:
After the crust has cooled, pour the cup of brown sugar on top of it, followed by the flour, and salt. Mix the flour and sugar with your hand just until they are combined. Pour in the evaporated milk over top. Resist the urge to mix anything here. Place pads of butter on top and bake for about 50-60 minutes. The middle should be set and the top should be a deep golden brown.
Let the pie cool on the counter before dusting with powdered sugar. Enjoy immediately. Happy Thanksgiving!!
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