Dads Sugar Cream Pie Recipes

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

DAD'S SUGAR CREAM PIE

Steps:

• Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes.
• Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours.

SUGAR CREAM PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
• Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.
• Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

DAD'S SUGAR CREAM PIE

Steps:

• Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes.
• Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours.

SUGAR CREAM PIE

Steps:

• Mix 1/2 cup of cold half and half with cornstarch until dissolved. Pour through sieve into pan once desolved. (This will help avoid lumps and give a smooth conistency).
• Add to pan the sugar, reminder of half-and-half, and salt in saucepan. Cook to boiling point. Add vanilla and the butter; return to heat. Cook, stirring constantly until thickened.
• Pour the mixture into pie shell and sprinkle with nutmeg and cinnamon.
• Bake at 325° for 35 to 45 minutes or until firm and lightly browned.