Saturday, May 13, 2017

Sugar Cream Pie

I can't really tell you when this pie originated. Some say it dates back to the 1800's and it was a favorite from the Amish and the Shakers.  I just know that the recipe was in my Mom's collection of old recipes and I can remember she made it a lot.  If you like custard as much as I do, this pie is for you. The custard is rich and thick and creamy and has a distinct vanilla flavor. Then it's topped with a coating of cinnamon sugar kind of like a Creame Brulee. have to try this one!  I make it simple by starting off with a store bought pie crust but you can make your own if you'd prefer.

Sugar Cream Pie

  4 tablespoons cornstarch
  ¾ cup granulated sugar
  4 tablespoons butter, melted
  2¼ cups heavy cream
  1 teaspoon pure vanilla extract
  1  9-inch pre-baked Pie Crust or homemade
  2 tablespoons of melted butter
  Cinnamon Sugar

    Mix 1/4 cup granulated white sugar with 1 tablespoon cinnamon.  
    Set aside. 
   Preheat oven to 325 degrees. Pre-bake your pie crust until golden  
   brown and then cool while preparing filling.

Mix the cornstarch and sugar together in a small to medium bowl. Whisk together the heavy cream and melted butter and pour it into a heavy bottom saucepan.  Add the sugar and whisk or stir constantly while cooking over medium heat.  Make sure you stir constantly or it will burn. 

Allow to cook until the custard begins to thicken and come to a boil.  Allow it to come to a low boil for about a minute and then remove from heat. Stir in pure vanilla until smooth. Whisk in vanilla and pour filling into pre-baked pie crust.

Once you have filled your pie shell, drizzle the other 2 tablespoons of melted butter over top of pie and sprinkle on the cinnamon sugar. 

Place the pie under the broiler until butter bubbles and surface starts to brown. This won’t take long so stay and watch it until it browns.

Cool and refrigerate pie for at least 4 hours or until center is set.  Serve and enjoy!

Want a bite?

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