Bob Andy Pie was one of the first desserts I ever encountered when visiting the Amish for the first time over 20 years ago. It is admittedly one of the more unusually named pies. How did it get its odd name?
Well, depends on which story you believe. One is the simple version that an Amish homemaker named the pie after her two sons, Robert and Andy who liked it so much. Another version is that an Amish husband liked the pie so much he named it after his prize geldings who were named Bob and Andy.
Whichever version you ascribe to you, you’ll love this pie will its cool, creamy, cinnamony goodness which is perfect on a warm summer weekend (like this one!) I have seen some variations of the recipe that call for flaked coconut, but this version does not call for that. And, you know, you can leave the cloves out.
Cloves aren’t my favorite and the pie does just fine without them. Doesn’t this pie look tasty? This pie has more midwestern roots, you won’t find it in Amish settlements in the east as much as you do in Indiana and Iowa. Some people compare it to the more common Hoosier sugar cream, while others compare it to a chess pie. Either way, you’ll say yum!
Serves: 2 pies
- 2 cups white sugar
- 2 cups milk
- 1 /2 teaspoon cloves
- 1 teaspoon cinnamon
- 3 heaping tablespoons flour
- 1 tablespoon butter
- 3 eggs (beat yolks and whites separately)
- Mix together sugar, flour, cloves, and cinnamon.
- Add butter, beaten egg yolks, and milk.
- Then add whites of eggs. Pour into two unbaked pie shells and bake at 350 for about 30 minutes or until toothpick in the center comes out clean..