Sugar Cream Pie
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + chilling
YIELD: 8 servings.
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
Ingredients
-
Dough for single-crust pie
-
1 cup sugar
-
1/4 cup cornstarch
-
2 cups 2% milk
-
1/2 cup butter, cubed
-
1 teaspoon vanilla extract
-
1/4 teaspoon ground cinnamon
Directions
-
1.
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.
-
2.
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°.
-
3.
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
1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC