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.  

Ingredients

• 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

Preparation

• 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.