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Classic Sugar Cream Pie
It is a delightful lighter cream pie, for where it is cooked before being baked in the shell. A good quality butter and half-and-half are essential for this pie to be top-quality. Many people always want the recipe.
Classic Sugar Cream Pie
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Course: Dessert
Cuisine: American
Keyword: Classic Sugar Cream Pie
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Ingredients
- 1 PIE SHELL, STORE-BOUGHT OR HOMEMADE
- 2 CUPS HEAVY CREAM
- 1 CUP SUGAR
- 1 CUP HALF-AND-HALF
- 2 EGG YOLKS
- 1/3 CUP ALL-PURPOSE FLOUR
- 2 TABLESPOONS UNSALTED BUTTER, MELTED
- 1 1/2 TEASPOON VANILLA EXTRACT
- 1/2 TEASPOON GROUND CINNAMON
- 1/4 TEASPOON NUTMEG, OPTIONAL
- 1/4 TEASPOON SALT
Instructions
- PREHEAT OVEN TO 350º F AND PLACE PIE DOUGH IN A STANDARD PIE DISH.
- COMBINE SUGAR, FLOUR, NUTMEG AND SALT IN A LARGE BOWL AND WHISK TOGETHER.
- POUR IN HEAVY CREAM AND MIX TOGETHER UNTIL FULLY BLENDED AND INCORPORATED.
- IN A SEPARATE BOWL, WHISK TOGETHER HALF-AND-HALF, EGG YOLKS AND VANILLA EXTRACT, THEN GENTLY STIR EGG YOLK MIXTURE INTO HEAVY CREAM MIXTURE.
- POUR PIE FILLING INTO PIE CRUST, THEN CRIMP THE EDGES OF THE PIE DOUGH AND BRUSH WITH MELTED BUTTER.
- SPRINKLE CINNAMON ACROSS THE TOP OF PIE, THEN PLACE IN OVEN.
- BAKE FOR 60-70 MINUTES, OR UNTIL CENTER IS JUST SET, BUT STILL JIGGLES SLIGHTLY WHEN SHAKEN. (AFTER ABOUT 1 HOUR, PIE FILLING WILL BOIL. ALLOW TO BUBBLE FOR 10 MINUTES THEN REMOVE FROM OVEN.)
- REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE SLICING AND SERVING. ENJOY!
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