8 Serves
120 Mins
Preheat your oven to 175°C and lightly grease a 9-inch pie dish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
0 g / 28 gSugar
41 g / 50 gSaturated Fat
5 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gIn a large mixing bowl, combine the brown sugar and butter, beating with an electric mixer until the mixture is creamy and free of lumps.
Add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated.
Stir in the vanilla extract and salt, then gradually beat in the flour and milk until you have a smooth, creamy batter.
Pour the prepared batter into the greased pie dish.
Bake in the preheated oven for 35 minutes, then carefully remove the pie and cover the edges with aluminum foil to prevent the crust from burning.
Return the pie to the oven and bake for an additional 15 minutes, or until the center is set and the top has formed a crusty layer.
Allow the pie to cool to room temperature, then transfer it to the refrigerator to chill for at least 1 hour before slicing and serving.
12
g64
g14
g
Uruguayan