Classic Sugar Cream Pie

While we all know and love a good cream pie, typically our options are limited to banana cream or coconut cream when we see them on restaurant menus. We have absolutely nothing against either of those classics, but when we got a craving for cream pie the other week we knew we wanted to make something that’s just as classic but not quite as standard as the aforementioned desserts: sugar cream pie!

This recipe makes a creamy, custardy pie that has a lovely “crust” on top that crackles slightly as it cooks, which gives it some visual interest and makes it even yummier. If you’re looking for something indulgent, without being over the top, this is the perfect dessert. It’s a departure from the norm, all the while being as close to comfort food as it gets. You can’t go wrong!

INGREDIENTS

• 1 pie shell, store-bought or homemade
• 2 cups heavy cream
• 1 cup sugar
• 1 cup half-and-half
• 2 egg yolks
• 1/3 cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, optional
• 1/4 teaspoon salt

PREPARATION

1. Preheat oven to 350º F and place pie dough in a standard pie dish.
2. Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
3. Pour in heavy cream and mix together until fully blended and incorporated.
4. In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
5. ........................................

for full instruction please see : 12tomatoes.com

Share this post