I used to drive past the M&M Cafe in Monticello, Wisconsin almost every month on my way to Madison from Freeport, Illinois. I would stop and get biscuits and gravy or an omelette, and it was always great. But then I noticed the pie. They had amazing-looking pie, so I started going there for lunch instead, on my way back. It became a regular thing for me, and the pies were always freshly-baked and delicious. One day, they only had one kind of pie left, called Amish Cream Pie, which was totally unfamiliar to me. It turned out to be the best pie I had ever eaten. Mary (of Mike and Mary, hence the name) told me that it was made without any eggs, but it had this wonderful custard-like consistency. Anyway, I started ordering it every time I stopped. I would even stop on my way up to Madison to reserve a piece. It was that good.
Well, all good things come to an end, and I was in the process of moving back to Chicago, so I asked Mary if I could have the recipe. “No,” she said. I told her that it would just be for my family, and I wouldn’t share it with anyone. “No, I can’t do that.” Well, ok. So much for the best pie ever.
About a year later, I was looking at a copy of Midwest Living magazine. There was an article about Wisconsin, and it mentioned the M&M Cafe. I didn’t think anything more about it until I was thumbing through the rest of the magazine, and in the back, they had the full recipe for Amish Cream Pie. Someone had talked Mary into spilling the beans. I was thrilled. Once you try it, I bet you will be too.
Your Thanksgiving this year will be over the top.
ingredients
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups half-and-half or light cream
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 baked 9-inch pie shell
- Ground cinnamon
directions
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk in the cream and cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter, brown sugar, and vanilla until butter melts. Pour into baked pie shell and sprinkle lightly with cinnamon.
- Bake, uncovered, in a 325 degree F oven for 30 minutes (center of pie will not be set). Cool on a wire rack 1 hour. Chill 3 to 6 hours before serving (pie will set up upon chilling); cover for longer storage.
