Sugar cream pie recipe free#

Although, if you can't wait, it's just as good warm! Either way, once the pie is cooked, cool and refrigerate. Or, cook mixture over medium-high heat until thick, then pour into a baked pie crust, sprinkle with grated nutmeg, and place under broiler until it begins to bubble. Next, either pour mixture into an unbaked pie crust, sprinkle with grated nutmeg, and bake at 450° for 10 minutes, then at 350° for 30 minutes or until set. Whisk together wet and dry mixtures until the sugar and flour are dissolved. In a separate bowl, combine sugar and flour. If you don't love crunchy, sugary goodness and don't mind a few extra pots & pans, then I recommend cooking them separately.Ĭombine cream, milk, and vanilla. Second, I love the crunchy, sugary crust that forms on the top of the pie. I usually bake them together for two reasons. You can either cook the filling in a pan, like pudding, then put it in a cooked crust, or you can bake the filling and the crust together. If you're able to successfully transfer pie crusts, props to you, and here is a delicious pie crust recipe I use whenever I do make my own. And I'm pretty sure my family gets tired of me cursing at the dough and slamming it back into a ball to re-roll it. Everything is great until it's time to transfer the crust to the pie pan. Actually, I love to eat homemade pie crust I don't love making pie crusts. Sure, having cream in the title may possibly have originated from the texture of the pie, not the ingredients, but it's a great excuse add some creamy goodness. I love the fatty, creaminess it adds to other treats (ice cream, pudding, coffee.), and I just can't see sugar CREAM pie without cream. Also, I subbed part of the milk for cream. Fit the dough circle into a 9-inch pie plate, trim the edges, and crimp as desired.

Sugar cream pie recipe free#

I personally don't cook with shortening, but if you do, feel free to switch it back. On a lightly floured work surface, roll the dough into a 12-inch circle. I did make two ingredient changes I swapped the shortening for butter. I tried varying amounts of sugar, and different kinds of sugar, but in the end, as much as I hate to use it, nothing but white sugar gave me the results I was looking for. Wick's, and started experimenting to create my own version of the wonderfully decadent treat. I took the recipe's I had found and the ingredient list from Mrs.