Monday, September 7, 2015

Sugar Cream Pie

Hubby and I watched a show where they went around to a bunch of places famous for their pies.  By the end of it we were drooling.  And I was determined to get a recipe for Sugar Cream Pie.  Never heard of it before!  After googling a few recipes I tried my hand at one:
It was incredible.  Tasted exactly like cinnamon vanilla velvet cream.  And would have been thicker had I not used a deep dish pie pan - but that's what I grabbed to bake it in.
(I barely got that piece cut before the entire thing disappeared.)
 So here is the recipe I used, with very minor changes:

Sugar Cream Pie
1 refrigerated pie crust
2 c. heavy whipping cream
3/4 c. white sugar
1/2 c. flour
1/4 c. brown sugar
2 T butter, cut into tiny pieces
1/2 t, vanilla extract
1/8 t. cinnamon

Place a large cookie sheet in a 425 degree oven and let it heat up.  Unroll the crust and place it in a 9 inch pie dish; crimp the edges and prick bottom of crust with fork. Whisk the whipping cream, white sugar, flour, and vanilla in a bowl til it's smooth, then pour into the crust.  Cut the butter into the brown sugar*, then sprinkle it over the top.  Immediately place in oven on cookie sheet.  After 10 minutes, reduce oven to 350 and bake 50-55 minutes more.  Let cool for a couple hours.  Chill leftovers.
*Next time I will use a "dry-er" type of brown sugar so the topping will be less likely to sink - I want that creme brulee- style crust on top!
It left the house smelling faintly of Christmas, and had me dreaming of the holidays.


Simply LKJ said...

That sounds delicious and perfect for fall!!

Brandi said...

Well doesn't that look amazing!!


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