Thursday, October 28, 2010

Sugar Cream Pie

Ever had sugar cream pie? It goes by many names. Old Fashioned Sugar cream pie, Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie. Weird huh?  

P.S. I have no idea what the heck a Hoosier is. I know it is referring to a person from Indiana, but other than that, no clue. I know what a Buckeye is. A tree nut AND a person from Ohio. 

I had never heard of it until I moved to Indiana. Another weird mid-west thing I guess. 

Basically sugar cream pie is sugar and cream. Wonder of wonders. Who'd a thunk? 

I looked at a few recipes and found they are all. exactly. the same. They all used the same ingredients, heavy cream, sugar, vanilla, flour. The only difference is some add milk, some corn syrup, some cook the filling before they fill the pie.

I eventually ended up using the one below. I think it turned out well. 

I used the recipe for pie crust from this post that I originally got from this blog. This recipe makes two balls of  pie dough, I made three mini 5 inch pies from one dough ball. 

For the pie you will need:
    • 1 1/2 cups white sugar
    • 1/2 cup all-purpose flour
    • 1 cup heavy whipping cream
    • 3/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup butter, chilled and diced

  1. Preheat oven to 450ºF.
  2. In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla, and stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.
  3. Bake at 450º for 15 minutes. Reduce heat to 350ºF and bake an additional 45 minutes.

original recipe found here.

Let it cool completely before you slice. It tastes amazing if you pop it in the microwave for a few seconds before eating it. 

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