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Sugar Cream Pie So if I’m making this pie, I’m going to ma..
🕑 Added 2023-11-21 08:09:52 +0000 UTC Sugar Cream Pie So if I’m making this pie, I’m going to make an egg based custard, but that’s pretty finicky to make for non pastry chefs, or at least serious home chefs, so I’ll share the recipe from one of my Grammy’s church cookbooks. It’s probably exactly what you’re looking for anyway, because I think this is how it was traditionally made. It’s quick and easy, just make sure to allow plenty of time for it to chill, or “set up” as my Grammy would say. 1 pie crust 1 cup sugar 1/4 cup cornstarch 2 cups whole milk 1/2 cup butter, cubed 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon, or to taste You MUST parbake the crust! That means bake it without filling. Otherwise, the filling would be over cooked before the shell is done. Line chilled pie shell with 2 (12-inch) squares of parchment paper or foil, letting parchment lie over edges of dough, and fill with pie weights. Bake at 375 until lightly golden around edges, 18 to 25 minutes. Carefully remove parchment and weights, rotate crust, and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven. Let crust cool completely. In a large saucepan, combine sugar and cornstarch; whisk in milk until smooth. Bring to a boil, stirring constantly with a rubber spatula, making sure to scrape the bottom evenly so nothing sticks or clumps. Reduce the heat and cook, stirring 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, approx 15-20 minutes. Cool on a wire rack; refrigerate overnight.
