Two Pies, for your consideration

Yesterday's (and also May 29th's) Pie: Finger Pie

Chris found this recipe for me, and he requested I make it when he would be around to try some. So I brought all the supplies with me on my trip up to Conserve for the final graduation, and whipped up a pie, just for Chris. I made another yesterday, with a variation. The first one used a regular pie crust (like the strawberry and French Silk), which I made in advance and brought with me. Yesterday's had a graham cracker crust. I thought it would be a delicious alteration, and I am pleased with it.

The Graham Cracker crust is really easy.
1 1/2 cups crushed graham crackers
6 tablespoons melted butter
1/3 cup butter

Mix it all together and press into the pie plate. It's that easy! It's sort of tough to get nice and even, so using a second plate on top to press the graham cracker bits into shape might be a good idea. All of my plates are still in use, so I had to do some guess work, which definitely made the corners and sides of the crust a lot thicker than the bottom. Oh well, still delicious.
Bake the crust for 10 minutes at 350F.

The filling for this one is super duper easy.
1 cup lightly packed brown sugar
1 tablespoon flour
1 cup minus 2 tablespoons heavy cream

Mix it all very gently (perhaps with your fingers, hence the name) so the cream doesn't get whipped. pour into the crust and bake for 50 to 60 minutes at 325F. It's better to keep an eye on it and take it out when the filling is still boiling actively in the center but it has slowed down a bit toward the sides, indicating that the filling is thickened.

What an easy pie! It's super sugary and rich, so I recommend smaller slices than normal. But it sure is tasty!