"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brown Sugar Pie Recipe

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This recipe for Brown Sugar Pie, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sena Tuinstra - Wife of Wiebe Tuinstra
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
11 rusks, crushed
1/2 c butter
2 to 3 tbsp sugar


Filling:
1 large (4.6 oz) vanilla Cook and Serve Jello Pudding and Pie Filling
2 tsp butter, not margarine
1 tbsp maple flavoring
finely cut pecans
Sweetened whipped cream, not cool whip
1/2 tsp vanilla
Shaved chocolate bar curls

Directions:
Directions:
Mix crust ingredients, press into pie plate and bake at 325 for 8 to 10 minutes. Mix pie filling as directed. Cool in pan of water, stirring occasionally. When partially cool, add butter and flavoring. Pour into pie shell. Sprinkle top with pecans (Mom used hickory nuts.) Refrigerate about 3 hours. Before serving, top with sweetened whipped cream flavored with vanilla. Garnish with chocolate curls.

Personal Notes:
Personal Notes:
On the farm, Mother created many recipes to use the excess ingredients, so it didn't go to waste. This is one of her user-uppers. It took quite a while to make, so I revised it to a simpler, quicker version, that tastes almost identical. She also made it for special occasions. Her daughter Charlene Power.

 

 

 

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