Friday, October 26, 2007

Something for the Candyman--challenge

I saw this Challenge advertised on Laura Rebecca's Kitchen and decided I'd try a recipe I've had around for a while. The host for this challenge is Chronicles in Culinary Curiosity. The big ingredient should be sugar so what a fine time to test my Grandmother, Lavonne's Sugar Pie.

This is a pie she'd make to use up the leftover pie dough. I'm not sure of the origin but she made it when her kids were little and I suppose her mother made it for her. My uncle called it Vaseline pie because of the texture and color, it is a bit pale. This made me reluctant to eat it as a kid but once I did I was a fan for life. To me it tastes a bit like the base for pecan pie, without the pecans. I've seen variations that use brown sugar but never this exact recipe. It's sweet and make sure you don't overcook it.

Lavonne's Sugar Pie
1 cup sugar
1/2 cup flour
1/2 teaspoon salt
1 tablespoon oleo
2 cups boiling water

Mix together then add one tablespoon of oleo (margarine or butter). Add 2 cups of boiling water, slowly while stirring. Stir until everything is dissolved. Pour into 8-9 inch unbaked pie crust. (I used a tart pan) Sprinkle with cinnamon and nutmeg.

Bake 350 degrees until filling is just set in center--it should jiggle a bit--about 45-50 minutes. Cool completely before slicing.

I remember she kept the leftovers in the ice box but with only sugar and a bit of margarine I can't understand why. If you do, let come to room temp before serving.


Anonymous said...

OMG. Talk about sweet! This recipe is too unbelievable to be true. Gotta try it myself.

Chris said...

Wow! I think I got a sugar high through the computer screen. Looks sinfully delicious.

Dolores said...

I'm with Chris, delightfully, sinfully delicious. Thanks for playing along with RRC9.

Julie said...

I'll have to admit, the Vaseline Pie moniker was alarming, but when you compared it to pecan pie filling without the pecans, it sounded much more appealing, and even made sense that it looked like vaseline. I love pecan pie!

Melynda Huskey said...

My teeth are tingling . . . but in a good way!

Laura Rebecca said...

Nice work, Moon! Thank you for sharing this family recipe; I really love reading about food & recipes that have a special connection to a cook/writer.