Grandma Betty swore by this 4 ingredient pantry secret. I never realized how magical it was until I saw my whole family fighting over the last slice.

2. In a medium mixing bowl, whisk together the brown sugar and flour until there are no visible lumps.

3. Slowly pour in the heavy cream while whisking, and keep mixing until the filling is smooth and pourable.

4. Pour the filling into the prepared pie crust and carefully transfer the pie to the oven.

5. Bake for 35 to 45 minutes, until the crust is golden and the center looks set with just a slight jiggle. If the crust browns too quickly, loosely cover the edges with foil.

6. Let the pie cool completely before slicing so the filling can firm up into that lovely glossy texture. Serve and enjoy.

Variations & Tips

For a deeper flavor: Use dark brown sugar instead of light brown sugar if that is what you have on hand. It gives the pie a slightly bolder molasses taste and a darker filling.

For easier slicing: Chill the cooled pie for an hour before cutting. This is a handy trick if you want neater slices for a gathering or holiday table.

For picky eaters: Serve small slices with vanilla ice cream. The cold, creamy topping balances the sweetness and makes this old-fashioned pie especially kid-friendly.

Crust tip: A store-bought refrigerated crust works just fine here, but if your crust is very thin, place the pie plate on a baking sheet so it is easier to move in and out of the oven without spills.

Doneness tip: Do not overbake. The center should still have a slight wobble when you take it out, because it will continue to set as it cools.