sugar5

In the 1970s, my young daughters and I loved a Sugar Cream pie that we could buy frozen at our local grocer.  As the years went by, the pie disappeared from the grocery store and several of my attempts to duplicate it failed.  Then in the 1980s, I adapted several recipes to come up with one that I thought was very close to our old favorite and it won a ribbon at the Ohio State Fair.  I made it again for the two daughters for this week’s Sunday dinner.

SUGAR CREAM PIE

  • 1 cup whipping cream (1/2 pt.)
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • dash salt
  • 1 cup half-and-half cream
  • 3 Tblsp. butter, melted
  • ¼ tsp freshly grated nutmeg
  • 9” unbaked pie shell*

Preheat oven to 375 degrees F

Place a piece of foil or parchment paper in the unbaked pie shell and pour in 2 cups of dry beans.  Bake @ 375 degrees F for 10 minutes to “blind bake”.  Remove foil and beans and let pie set on rack while preparing the filling.  Note:  I keep dry beans in a jar to use in blind-baking pie crust.  The beans can be used over and over again to blind bake, but don’t cook them for other uses.

TO MAKE THE FILLING:
Combine one cup whipping cream, sugar, flour, salt in medium bowl – whisk until smooth.

sugar1
Whisk in half-and-half gradually, add melted butter and nutmeg.  Pour into blind-baked pie shell.

sugar2
Bake @ 375 degrees F approximately 45 minutes.  Pie is done when knife inserted in center comes out clean.  Allow to cool on a wire rack.  Good at room temperature or chilled.  Chill leftovers.

sugar3
6 servings 


sugar6
*Click here for my favorite pie crust