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.

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.

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