sugar cream pie

This sugar cream pie reminds me a bit of creme brulee. The filling is custard-like, and when topped with a sprinkle of cinnamon it&#x27;s irresistable!

Sugar Cream Pie

milk

sugar

cornstarch

vanilla extract

salt,

(1 1/2 sticks) unsalted butter,

cinnamon,

Preheat oven to 400F. Prick pie crust in...

Preheat oven to 400F. Prick pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool. While crust bakes, prepare the filling.

To a large heavy-bottomed saucepan, add the milk,...

To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking  process, and near the end when the filling is getting thicker, whisk continuously to avoid the filling from browning at the bottom of the saucepan.

Add the butter, whisk to combine until melted,...

Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.

Add filling to pie crust, noting you will...

Add filling to pie crust, noting you will have about extra (I had about 1 1/2 cups extra). It’s great warm, chilled as pudding, or you can experiment by making another smaller pie or tart.

Reduce oven temp to 350F.

Place pie tin on a baking sheet and...

Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.

Carefully place pie on a wire rack to...

Carefully place pie on a wire rack to cool for about 1 hour. Cover with foil and refrigerate for about 8 hours, or until pie is chilled and set.

Evenly sprinkle with cinnamon and serve. Pie will...

Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.

A simple old Hoosier recipe from Gerschuh&#x27;s in Greenville, OH

Old Fashioned Sugar Cream Pie

pie crust

Cup Granulated Sugar

Tbs All purpose flour

salt

heavy whipping cream

vanilla

pie shell

butter

cinnamon

Preheat the oven to 350 and place a rack in the center of the oven.

Line a deep dish pie plate with a crust (make your own or use a refrigerated pie crust, see note section). Then set the pie plate aside.

In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.

In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).

Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.

Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie

Sprinkle the top of the pie with cinnamon

Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven - about an hour, but check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer loosely and sloppily jiggles, it is done - it will still be jiggly like Santa's tummy in the center).&nbsp;

https://embed.mediavine.com/videos/ytyyj7lfvn1io5pyyxic

This video describes how to make sugar cream pie

Hoosier Pie

all purpose flour, (divided)

white sugar

unsalted butter,

vodka

water

nutmeg

Pulse 3/4 cup flour, sugar and salt in a food processor until combined, about 2 pulses. Add the butter and shortening and process until the dough begins to collect in clumps, about 10 seconds. Scrape the bowl with a rubber spatula and redistribute the dough around the blade. Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl (4 to 6 quick pulses). Empty the mixture into a medium bowl.

Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion of pressing down on the dough until it sticks together. Flatten the dough into a 4 to 6-inch disk. Wrap in plastic wrap and refrigerate for 45 minutes (or up to 2 days).

Remove the dough from the refrigerator and roll it out on a generously floured mat or board to a 12-inch circle. Roll the dough around the rolling pin and unroll it into a 9-inch pie plate, leaving at least 1-inch overhang. Press the bottom of the crust into the plate gently. Leave the overhanging crust in place and refrigerate until dough is firm- 30 minutes.

Trim the overhang to 1/2-inch beyond the lip of the pie plate. Fold the overhang under itself and flute the edges. Freeze the crust-lined pie plate for 20 minutes.

Adjust the oven rack to the lowest position and place a rimmed baking sheet on that lower rack. Preheat the oven to 425 degrees F. Line the pie crust with aluminum foil and then fill it with pie weights. Place the pie crust on the heated baking sheet and bake for 17 minutes. Remove the pie weights and the foil and bake an additional 15 minutes. Let cool.

PREPARE THE PIE CRUST:

In a large saucepan, whisk together the sugar, cornstarch and salt. Whisk in the cream until combined. Add the butter and cook over medium heat, whisking constantly, until the mixture is thick and large bubbles appear at the surface, 6 to 8 minutes. Continue to whisk 20 seconds longer. Off heat, whisk in the vanilla. Pour the custard into the baked pie crust and smooth the top with a rubber spatula. Let the pie cool completely, about 2 hours. Refrigerate the pie until cold, about 2 hours. Grate nutmeg over the pie and serve.

PREPARE THE HOOSIER PIE FILLING:

https://embed.mediavine.com/videos/gpwdkeuxemarla1bylxl

Hoosier Pie is also known as Sugar Cream Pie. It's luscious and velvety and delicious!

If you&#039;re a fan of delicious, rich, and creamy desserts, my Hoosier Sugar Cream Pie is just what you&#039;re looking for. It&#039;s an American Classic!

Hoosier Sugar Cream Pie

all-purpose flour

¼ tsp baking powder

unsalted butter

egg (very cold)

unsalted butter (melted)

heavy cream

tbsp vanilla extract

Add the cornstarch and sugar to a small bowl and whisk until blended.

Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.

The mixture is done when it&#39;s thick and creamy. Remove the pan from the heat and add the vanilla.  Stir to mix in completely.

Set aside and allow to cool while you make the pie crust.

Pie Filling

Add the flour, sugar, baking powder and salt to the bowl of a food processor.

Pulse the dry ingredients 4 times to fully mix the igredients.

Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.

Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.

Turn the dough out of the food processor onto a floured surface (be careful with the blade).

Flatten the dough into a disc and wrap it with plastic wrap.

Refrigerate the pie dough for 15-20 minutes before using.

Preheat the oven to 375° F.

Roll out pie dough and place it into your pie baking pan. Place the pie pan in the refrigerator until you are ready to bake.

Place the pie pan on a baking sheet to make it easier to move in and out of the oven.

Place a piece of parchment over the pie dough and add the pie weights to cover the bottom and sides of the dough.Don&#39;t overfill the pie shell.

Place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.

Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan.

Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.

Place the pie pan back in the oven and continue to bake for 5 minutes until the pie crust is golden brown.Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.

Transfer the pie crust to a cooling rack and allow it to cool completely before adding the filling.

Pie Crust

Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.

Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.

Bake the pie for 25 minutes.

Turn on the broiler and broil for about 1 minute.  Keep a close eye on the pie to make sure it does not burn.

Remove the pie from the oven and allow it to completely cool (to room temperature) on a wire rack.

Refrigerate for at least one hour before serving. Keep the pie refrigerated and covered, when not serving.

Assembly and Baking

Have you ever had a slice of Amish sugar cream pie? No? Then get ready to fall in love because this old-fashioned dessert is rich, sweet, and oh-so-creamy.

Grandma's Amish Sugar Cream Pie Recipe

half-and-half

whipping cream

brown sugar

margarine

nutmeg and cinnamon (optional)

Preheat the oven to 400 degrees Fahrenheit (205°C) and place the ready-made pie crust on a baking tray. (If blind baking, bake the crust for 10 minutes and let cool while preparing the filling.)

In a large saucepan, mix the white sugar, salt, half-and-half, and whipping cream. Bring the mixture to a boil, mixing constantly.

Add the brown sugar and cornstarch to a large bowl and mix well to combine.

Slowly pour the hot cream mixture into the bowl, whisking constantly until about half of the cream is blended.

Whisk gently until smooth, then pour the brown sugar-cream mixture into the saucepan with the rest of the cream mixture.

Add butter or margarine and cook over medium heat.

Continue whisking for 5 minutes, or until thick. Then reduce the heat to low, stir in vanilla, and simmer for another minute.

Pour the pie mixture into the pie crust, sprinkle over the cinnamon and nutmeg (if using), and bake for 10 minutes.

Turn the oven down to 350°F/175°C and bake for another 25 minutes, until golden brown.

Let the pie cool completely before serving.

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Top 5 sugar cream pie recipes from across the web

The most viewed sugar cream pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Cream Pie

Old Fashioned Sugar Cream Pie

Hoosier Pie

Hoosier Sugar Cream Pie

Grandma's Amish Sugar Cream Pie Rec...

The most viewed sugar cream pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine