Friday, November 24, 2017

Sugar Cream Pies

Thanksgiving dinner concluded with these Sugar Cream Pies, a tasty departure from the usual pumpkin.  Super easy to make as long as the transfer into the oven is slowly and carefully done.  

  • Crust
    • 2 unbaked pie crusts (frozen is fine)
    • One or two cookie sheets (or similar)
  • Filling
    • 3 large egg yolks
    • 1/4 cups Half-and-Half
    • 1 cup sugar
    • 6 tbsp flour
    • Pinch of salt
    • 1 1/2 cups heavy cream
    • 2 tsp vanilla extract


  • Pre-heat the oven to 350 degrees.
  • Place the pie crusts on the cookie sheet(s), lined with foil or parchment if desired.  The cookie sheet will avoid small spills making a large mess.
  • In a small bowl:
    • Whisk the egg yolks
    • Add the Half-and-Half and stir together
  • In a large bowl:
    • Whisk the sugar, flour and salt
    • Add the heavy cream and vanilla, and completely blend
    • Add the contents of small bowl and lightly stir together
  • Pour the filling evenly into the pie crusts.
  • Ever so carefully, place the cookie sheet/pies into the oven.
  • Bake for 75 minutes. The top should be golden and rise above the edge of the crust. Note that the filling will still jiggle.
  • Cool to room temperature then refrigerate for at least two hours.

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