My mother-in-law refuses to share the secret to this 4 ingredient family favorite. Aunt Mabel brings it to every single gathering and the plate is practically licked clean.

Variations & Tips
For a slightly deeper flavor, you can replace 1 to 2 tablespoons of the white sugar with light brown sugar, which will give the top a touch more caramel color and a hint of molasses. Some Amish cooks sprinkle a teaspoon or two of sugar over the top of the filling just before baking to encourage a delicate, crackly, browned finish—this keeps with the spirit of the original while staying within the four main ingredients. If you like a sturdier slice for potlucks, you can reduce the heavy cream to 1 3/4 cups; the filling will be a bit firmer once chilled. A homemade pie crust is traditional, but a good-quality refrigerated crust works just fine for busy days. Make sure you always use heavy cream (or heavy whipping cream) for the right richness; lighter cream may not set as well. For food safety, keep the pie refrigerated once it has cooled, since it contains dairy and resembles a soft custard. Do not leave it at room temperature for more than 2 hours, especially in warm weather. Allow the pie to cool completely before covering and chilling so condensation doesn’t drip onto the surface. When reheating individual slices slightly (if you like them just barely warm), do so gently in the microwave in short bursts and return any leftovers promptly to the refrigerator.