***edited to add the number of eggs***

This was one of my dad’s staples for Thanksgiving Dinner.  It’s a nice switch from pumpkin pie.  I’ve never been a fan of pecan pie (I’m one of those nuts that thinks nuts should be saved for savory dishes like pecan-crusted fish or walnut stuffing and shouldn’t be wasted on sweets), so this one fits the bill perfectly. 

I can remember making this pie one year for my friend Vivian for her birthday and everyone had one tiny piece since it’s ridiculously sweet.  It’s not only ridiculously sweet, it’s ridiculously addictive, so by the end of the day, the entire pie was gone, one tiny little piece at a time.  So, be forewarned…

I’ve modified the recipe slightly over the years, mostly to get the filling to be a little thicker.  The thing that makes this pie amazing, though, is that sweet little crunchy crust that forms on the top as it bakes….mmmmm…heaven on a plate…

Chewy Chess Pie

1 cup of brown sugar

1/2 cup of granulated sugar

1 tablespoon of flour

1 teaspoon of vanilla extract

2 tablespoons of heavy whipping cream

2 eggs

1/2 cup of melted butter

1 uncooked pie shell (your own, or the great little company called Pillsbury has a yummy one)

Mix together brown sugar, sugar, flour, vanilla, eggs, and whipping cream.  Stir in melted butter.

Bake at 350 degrees for 50 minutes or until sugary crust forms on the top of the pie.

Enjoy!