Sugar Pie Recipe

Ingredients

Crust

• 1-3⁄4 cups flour

• 2 Tbsp Truvía^® Cane Sugar Blend

• 1 pinch of salt

• 1⁄2 cup unsalted butter, cubed

• 1 egg yolk

• 1⁄3 cup skim milk

Filling

• 1⁄2 cup Truvía^® Brown Sugar Blend

• 2 Tbsp flour

• 1 egg

• 1 egg yolk

• 1 cup evaporated milk

Directions

Crust

• 1.  

  Mix together flour, Truvía^® Cane Sugar Blend and salt in a large bowl. Cut in the butter with a pastry blender or two knives to make a crumbly mixture. Mix the egg into the milk with a fork and drizzle over the flour mixture. Lightly mix to make a crumbly dough. Press dough into a disk, wrap with plastic wrap and refrigerate for about an hour. (Dough can be made ahead and refrigerated for up to 24 hours. Soften at room temperature for about 20 minutes before rolling dough.

• 2.  

  On a lightly floured surface, roll dough out into a 12-inch circle and place in pie plate. Trim and flute the edge. Prick bottom of crust all over with a fork. Line with foil and fill crust with pie weights or dry beans. Bake at 375^°F for about 15 minutes, until light golden brown. Remove foil and weights. Cool on rack.

Filling

• 3.  

  Preheat oven to 350°F.

• 4.  

  In a large bowl, blend together Truvía® Brown Sugar Blend and flour using fingertips. Whisk in egg and egg yolk until smooth.

• 5.  

  In a small saucepan, bring the evaporated milk to a boil. Whisk into the egg mixture and pour into baked crust.

• 6.  

  Bake about 30 minutes, just until center is set. Cool on rack.