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 CREAM PIE III
Quick and easy pie adapted from my church's cookbook.
Provided by Teri
Categories Desserts Pies Vintage Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9" pie shell. Sprinkle top with cinnamon.
- Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 41.2 g, Cholesterol 101.9 mg, Fat 35 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 19 g, Sodium 217.9 mg, Sugar 25.1 g
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.
EASY SUGAR CREAM PIE
Make and share this Easy Sugar Cream Pie recipe from Food.com.
Provided by ZachM
Categories Pie
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- mix first 3 ingredients in large microwave safe bowl.
- microwave on high for 3:30 minutes.
- while cooking mix well next 4 ingredients in another bowl.
- take out of microwave stir well with wisk.
- pour the milk, egg, cornstarch, and vanilla mixture in to microwave bowl.
- microwave on high for 3:30 munutes.
- take out and stir well with wisk.
- microwave on high for 3:30 minutes.
- remove from microwave and pour in cooked pie shell.
Nutrition Facts : Calories 501.9, Fat 29.1, SaturatedFat 14.3, Cholesterol 87.3, Sodium 316.8, Carbohydrate 55.8, Fiber 1.1, Sugar 33.5, Protein 5.7
DAD'S SUGAR CREAM PIE
This is my grandmother's recipe from the early 1900s and was a favorite of my dad's. I think of them both whenever I make it!
Provided by Vanessa Hodson
Categories Desserts Pies Vintage Pie Recipes
Time 3h20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 52.5 g, Cholesterol 37 mg, Fat 20.1 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 251.5 mg, Sugar 38.1 g
SUGAR CREAM PIE I
This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.
Provided by C. Banes
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
- Preheat oven broiler to high.
- Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 33.3 g, Cholesterol 48.1 mg, Fat 21.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 12 g, Sodium 191.6 mg, Sugar 19.6 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.
EASY AMISH SUGAR CREAM PIE
Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.
Provided by PalatablePastime
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Combine ingredients thoroughly using whisk.
- Pour into pie shell.
- Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
- Cool and refrigerate completely before cutting (it will firm up a little more as it sits).
EASY APPLE CAKE
All it takes is five ingredients and 15 minutes of prep to pull of this apple-cinnamon cake. Just reach for your 13x9 pan, a box of Betty's spice cake mix, a can of apple pie filling, eggs, cinnamon and sugar-it's that easy! And with 12 servings, this dessert is perfect for sharing. Try topping with ice cream flavors like vanilla, butter pecan or cinnamon for a perfect fall treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
- Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
SUGAR FREE PUMPKIN PIE
Make and share this Sugar Free Pumpkin Pie recipe from Food.com.
Provided by sugarfree
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
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- Preheat oven to 400F. Prick pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool. While crust bakes, prepare the filling.
- To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, and near the end when the filling is getting thicker, whisk continuously to avoid the filling from browning at the bottom of the saucepan.
- Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
- Add filling to pie crust, noting you will have about extra (I had about 1 1/2 cups extra). It’s great warm, chilled as pudding, or you can experiment by making another smaller pie or tart.
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