SUGAR CREAM PIE
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
SUGAR PIE IV
Sugar pie made with brown sugar, cream and pecans.
Provided by TLTRN
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together brown sugar and flour; set aside.
- In a large bowl, whisk together the cream, egg, corn syrup and vanilla. Stir in brown sugar mixture until blended. Fold in the pecans.
- Pour filling into pie crust. Bake in preheated oven for 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 51.7 g, Cholesterol 34.9 mg, Fat 16.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4.9 g, Sodium 114.8 mg, Sugar 29.2 g
SUGAR CREAM PIE IV
A simple and delicious pie made from sugar and cream, accented with just the right amount of nutmeg and vanilla.
Provided by teresa
Categories Desserts Pies Vintage Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 60.1 g, Cholesterol 33.2 mg, Fat 16.8 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 277.7 mg, Sugar 42.9 g
SUGAR CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
INDIANA SUGAR CREAM PIE
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
- Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
- Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
- Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
- Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.
MICROWAVE SUGAR CREAM PIE
This recipe was the grand prize winner a few years ago in a recipe contest held by an area newspaper. I love sugar cream pie, but didn't have an easy recipe until I found this one. I used a store bought pie shell, and ended up with more filling than the shell would hold so we ate the leftover filling like pudding.
Provided by Jennifer
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a large bowl, combine sugar, flour and salt.
- Gradually stir in the half and half, then the melted butter.
- Place bowl in microwave.
- Cook mixture on high power, stopping to stir every 1 minute and 30 seconds, for a total of ten minutes cooking time.
- Note: It is very important to stop and stir the mixture.
- Finally, add vanilla and microwave for an additional 30 seconds or until mixture is bubbly.
- Pour filling into a 9- inch pie shell.
- Sprinkle with cinnamon, if desired.
- Allow pie to cool completely before cutting.
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