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…

One Thought on “Sugar Cream Pie

  1. Marcela on June 3, 2017 at 11:36 PM said:

    Yum!
    I always volunteer when it comes to your cooking!!!

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