Sooo, this pie. I’ve been thinking, dreaming, and fantasizing about this pie since last year. LAST YEAR PEOPLE! It all started when I was 8 1/2 months pregnant and I got the Thanksgiving issue of The Food Network Magazine in the mail. I was flipping through it a few weeks before Thanksgiving and came across THIS PIE. OMG! I was gone at the first mention of the word sugar. I knew I had to make it. But ya know, being so pregnant was preventing me from actually wanting to *gasp* bake…so I held off. Until last week.
Believe it or not, I had never even heard of this pie until I read the recipe in the magazine. Apparently, this pie dates back to the 1800’s when the Quakers would bake it up because it used a lot of staples they already had on hand, like cream and sugar. I hear this pie is pretty popular in Indiana, too. Are any of my readers from Indiana? Is this little fact true?
I’m quite giddy over this pie because not only is it super easy – all you do is mix the ingredients together and throw it into a pie crust and then bake it – but it tastes amazing and is the perfect pie to serve along with your Thanksgiving dinner. Make it ahead of time and wow your guests with this sweet little unexpected surprise of a dessert!
[Food Network Magazine|http://www.foodnetwork.com/recipes/food-network-kitchens/sugar-cream-recipe.html" target="_blank]
Sweet custard, a flaky crust...this sugar cream pie is the perfect holiday recipe for your sweet tooth!
35 minPrep Time
65 minCook Time
1 hr, 40 Total Time
- 19 inch pie crust (premade or your favorite recipe)
- 2 cups heavy whipping cream
- 1 cup sugar
- 1/2 cup all purpose flour
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter, cut into 1/2 inch pieces
- 1/8 tsp ground nutmeg
- Prepare the pie crust and fit it into your 9-inch pie plate, trim and crimp the edges with your fingers. Pierce the bottom with a fork and refrigerate for at least 30 minutes or until firm.
- Place a baking sheet in the oven and pre-heat your oven to 425 degrees and prepare the filling. Whisk the heavy whipping cream, sugar, flour, and vanilla in a large bowl. Pour into the chilled pie crust, dot with butter, and sprinkle the top with nutmeg.
- Carefully transfer the pie plate to the hot baking sheet and bake for 10 minutes. Reduce the oven temperature to 350 degrees 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 their browning too quickly. Transfer to a rack and let cool completely.
- Serve chilled or at room temperature.