Not too many people have heard of sugar cream pie (it’s an Amish recipe and very popular in Indiana, I guess) and I hadn’t either until my sister’s boyfriend requested a post on it at the beginning of the year. From what I hear, he’s been religiously checking my blog for a post on sugar cream pie, so here it is, several months later. :) My sister told me that she would probably have to make the pie for her boyfriend as soon as he saw the post, so… time to get baking, Sis!
It took me FOREVER to get this recipe. There was some trial and error, but I managed to stumble across this recipe (adapted from Kismet, Art & Life). When I made sugar cream pie for the first time, it turned out that the recipe I made needed to be baked for two hours… and it still wasn’t quite done when I took it out. I made a mental note never to use that recipe again.
I made the pie on Memorial Day, so I got plenty of feedback… what was the feedback? Great! The pie had a pudding-like, creamy filling and a crisp, sweet top to complement it. The crust was flaky and the whole thing put together was quite a treat! It was actually a bit like Creme Brulee, in terms of the pudding-like consistency and crisp top. It’s no wonder it was such a hit!
Sugar Cream Pie Recipe:
For the Crust (by Betty Crocker):
1/3 cup butter
1 cup flour
1/2 tsp. salt
2-3 tbsp. water
For the Filling:
2 cups heavy whipping cream
1/2 cup milk
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
2 tsp. vanilla
1 tbsp. butter
For the Topping:
1 tsp. cinnamon
3 tbsp. white sugar
1. Preheat the oven to 350 degrees and set out an ungreased pie plate.
2. For the Crust: I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.
3. Gather dough into a ball and roll it out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into plate and unfold. Then press it firmly against the bottom and side. Cut off any excess dough, leaving about one inch of dough hanging off of the pie plate’s lip. Fold the dough under and flute.
4. For the Filling: Cut the butter onto the unbaked pie shell. In a medium bowl, mix all of the ingredients together with a wire whisk. Pour the creamy mixture into the prepared pie plate. For the Topping: Mix the sugar and cinnamon together and sprinkle all of the mixture over the cream filling.
5. Cover the fluted edge with aluminum foil so that it will not burn and place the pie plate on a cookie sheet. Bake the pie for 1 hour before removing the aluminum foil… then bake for 15 more minutes. Remove the pie from the oven and allow it to cool.
6. Served warm or chilled anytime of the day or night. :)