Great Aunt Mildred survived the hardest times with this 4 ingredient miracle. I finally learned her trick and now this humble bake is the star of ever

Variations & Tips
For a slightly richer pie, you can use evaporated milk or a mix of whole milk and a splash of cream, though Aunt Mildred usually relied on whatever milk was on hand from the farm. If you like a deeper caramel flavor, use dark brown sugar instead of light, or bake the pie closer to the longer end of the time range to encourage more browning on top. A pinch of salt (about 1/4 teaspoon) whisked into the brown sugar and flour will give you a gentle salted-caramel note without changing the spirit of the original recipe.

Neatly sliced caramel pie showing its glossy filling
Neatly sliced caramel pie showing its glossy filling
If you prefer a sturdier filling, increase the flour to a very scant 2/3 cup, keeping the rest the same, and be sure to bake until the center is just set. For a bit of nostalgia, serve plain as written, but modern cooks sometimes add a light cloud of whipped cream or a sprinkle of flaky salt on each slice.

Food safety tips: Always bake the pie until the filling reaches a safe temperature; the milk and flour mixture should be fully heated through and thickened, with no raw flour taste. Let the pie cool on the counter only until it reaches room temperature, then refrigerate if you are not serving within a couple of hours. Store leftovers covered in the refrigerator and enjoy within 3 to 4 days. Do not leave the milk-based pie at room temperature for more than 2 hours, especially in warm weather at cookouts. When reheating individual slices, warm them gently in a low oven or briefly in the microwave, and avoid overheating so the filling does not break or weep.