My Brother's Favorite Pie!

Hey! I recently made a pie that sounded AMAZING from Food Network's November 2012 magazine! I was just flipping through all of my magazines and found a "Sugar Cream Pie" recipe. It is amazing! It is also extremely easy to make but takes some time. After I made it, it was gone in 2 days! Then my brother asked for me to make it again and now I finally made it for him again, half a month later! I made it Thursday night and it was gone in a day! I will show you the recipe but it's Food Networks, not mine!

Sugar Cream Pie (November 2012 Magazine; Page 236)

1 1/4 cup all-purpose flour
6 tbs. cold butter- cubed
2 tbs. cold shortening
3 tbs. ice-water
pinch salt

Mix the flour, butter, salt, and shortening in a food processor till a crumbly consistency. Add the water and mix again. Add more water if still crumbly (that most likely wouldn't happen). Form dough into a disk and wrap with some cling wrap. Refrigerate for 1 hour and up to one day. Roll out on a floured surface into an 11 inch round circle. Lay in a buttered 9 inch pie pan and fold over the edges to make a crust. Refrigerate for 30 minutes to get the crust firm.


2 cups heavy cream
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp. vanilla extract

Mix all of the ingredients together until smooth. I would strain the flour and sugar first into a bowl and slowly add the cream a little at a time. Then add the vanilla. This will just prevent the lumps.

Pour the filling in the pie pan, and top with a little nutmeg, sugar, and butter pads to make a topping. Place on a baking sheet and bake for 10 minutes on 425. Reduce heat down to 350 and bake for 55 minutes. Cover with foil if the edges are burning. Transfer the pie pan to a cooling rack and let cool to room temp or chill completely. That is how the magazine says and my family likes it chilled but I prefer it hot because it is like a warm custard inside.

I like to put fresh strawberries on top. This is an Indiana favorite!

Next I want to try the cherry chocolate pie from the June 2013 magazine! I just got it and that looks divine!

                                                                                                 -Cecilia A.


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