This is an Amish recipe from Pennsylvania, calls for "King Syrup", which we have discussed on this site before...it's like corn syrup...so if you don't have King Syrup, I'd use a dark corn syrup instead. Enjoy!
4 eggs, beaten
1 cup sugar
1 cup sweet milk
1 cup King syrup
1 cup sour cream
1 /2 teaspoon baking soda
2 tablespoons flour
1 teaspoon vanilla
Mix all together and pour into 2 unbaked pie shells. Bake at 375 for 10 minutes. Reduce heat to 300 and bake until set. Makes 2 pies.
We used to use Milnot when the cow was dry...... ok, there is a term for you to research.....
The King Syrup looks a lot like Karo, and when I say Karo, I get a lot of strange looks.......
The pie reminds me of an old fashioned cream pie,,,,, might have to give it a try.
I really am enjoying your blogs..... keep up the good work!
I use Milnot alot,for dipping chicken and pork chops,before coating it. I also use it for preparing french toast. When I seen the picture of the syrup,I also thought of the Karo brand.
Milnot isn't a brand that's available around here, though other brands of evaporated milk are. I have some ClearJel in my pantry (that I got in a Mennonite/Amish bulk food store in PA). No King Syrup either. Maybe you need to put up a page of equivalents on the website, Kevin. (I'm sure you were looking for something else to do...)
used Milnot years ago. I remember Karo.
I use Sure-Jell.
Other names names for clear gel are perma flow and therma flow
Welcome to amishcookonline, Marcus, and thanks for the info!
Is this filling like the filling in a pecan pie especially if I use Karo light syrup?
Yes, it does kind of resemble that! Karo light is fine