Friday, September 23, 2005

'Gimme some sugar' cream Pie

Don't be put-off by the unphotogenic pie. It is nothing short of delectable but yet has a comforting, home-made quality. I was not a fan of custard-like cream pies until I ate a piece of this. Apparently, this is a must-eat in Indiana state. I saw this on Paula Deen's show. She is so adorable that she sold me into making this one. I have never seen a sugar cream pie but I had a small container of heavy cream on hand and a pie shell in the pantry. With their expiry date approaching, I made an off-hand attempt at this pie, preparing myself for an inedible, watery pudding on a soggy crust. I don't know if the apple-pie kinda crust comes in a shell form. The recipes also were not clear enough about the crust. So I used the graham-cracker pie crust but this was the first time ever I have baked that kind. I always thought you can only chill it with the filling. Any sugar cream pie experts who can comment on this?

Hoosier Sugar Cream Pie (adapted a little from Paula's)
1 cup sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell (I used Graham cracker crust!!!)
1 tablespoon butter, cut into small pieces
pinch of salt
1 tsp vanilla
1/2 tsp ground nutmeg

Preheat oven to 450 degrees F.

Combine sugar, flour, cream, salt, vanilla, nutmeg and milk in a mixing bowl. You can also sprinkle the nutmeg on top. But I was afraid of it burning, so I mixed it in. Pour into pie shell that has been placed on a baking sheet. Dot butter bits all around top of pie.
Bake for approximately 15 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Anyway, I should have known that one cannot go wrong with milk, cream, sugar with a dash of vanilla and nutmeg. The pie is milky goodness and the top smells and tastes like a sugar cookie. I am not imagining things 'coz of the name, am I?

1 comment:

  1. Oh, you can either bake, or not bake, a premade graham cracker crust. They come prebaked (for crispness) and I like using them because they can go either way. Looks tasty.