Category Archives: Recipes

Sugar Cream Pie

I recently had cause to try to dig up my sugar cream pie recipe. I couldn’t find it. PANIC!

So, I started scouring the internet for recipes and comparing them to my memory. After reading a lot (and I mean A LOT), I threw caution to the wind and just started cooking.

I used a Kroger pie crust because pie crust and I don’t get along very well. No one complained, so win!

Mixed all these in a bowl and wisked the hell out of it:

1 cup sugar
1⁄2 cup all-purpose flour
1 cup half-and-half
1 cup heavy cream
1 tsp vanilla extract (well, maybe not just 1 tsp, I eyeballed it, so maybe 1 tbsp because I love vanilla!)

Then I sprinkled cinnamon on top (don’t have/care for nutmeg) and very carefully slid it into the oven. I will have to make a few more to nail down the time. 375 degrees. One recipe wanted me to pre-cook the crust and then put it in for over an hour! Nope!

First one (pictured below) was about 45 minutes at 375 (no pre-cooked crust) and the crust was a little over done as you can see.

sugar cream pie

I think the second one I made was at 350 (but I can’t remember) for about 35 minutes and was set up perfectly on the outside edge but too liquidy on the top of the center.

2nd Pie

Both were very tasty and completely obliterated. I won’t have any problems getting volunteers for taste testing…

Chocolate Amaretto Pie

Chocolate Amaretto Pies

Chocolate Amaretto Pies

As promised on Facebook, here is my chocolate amaretto pie recipe!

In the picture above, the one with the chocolate drizzle is made with dark chocolate (the chocolate drizzle is just 2oz. of melted dark chocolate, left over from the pie).

First the crust!
The crust is mind-bendingly easy!
1 cup of flour
3 tablespoons of powdered sugar
6 tablespoons of butter (soft)

Mix all together and press into a pie tin. I’ve found that butter a little melted in the microwave (or my kitchen on a brutally hot day) works better than just room temperature. It’s just easier to mix and press. Be careful of the bend in the pan, and not to make it too thick there!

Oven = 400 degrees, 8-10 minutes until golden.

The filling (the best part!)

12 tablespoons (¾ cup) of soft butter (at least room temp.)
1 cup of sugar (granulated)
2 oz. baking chocolate (I used Ghirardelli * see pics below)
2 tablespoons Amaretto (I used Amaretto di Amore * see pic below)
3 eggs


Cream the butter and sugar.
Add the melted chocolate and amaretto, cream again.
Add 1 egg at a time, mixing for at least 2 minutes between each! (This is so very important, or you will have a grainy pie filling!)

Put filling in cooled pie crust (must be room temperature). Put in fridge for at least 3-4 hours before serving.

A couple notes:
This will melt in a hot car.
There will likely be around a ½ cup of filling left over. Eat this.
Seriously, add those eggs one at a time and mix for at least 2 minutes.

Ghiradelli Dark

Ghiradelli Dark

Ghiradelli SemiSweet

Ghiradelli SemiSweet

Amaretto di Amore

Amaretto di Amore