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.





2 comments:

Simply LKJ said...

That sounds delicious and perfect for fall!!

Brandi said...

Well doesn't that look amazing!!

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