Sugar Cream Pie (Print Version)
# Ingredients:
→ Crust Ingredients
01 -
1/2 cup cold unsalted butter
02 -
1 1/3 cups plain flour
03 -
2-4 tablespoons icy water
04 -
1/2 teaspoon table salt
05 -
2 tablespoons of brown sugar
06 -
2 tablespoons chilled vodka
→ Filling Ingredients
07 -
1 cup heavy whipping cream
08 -
1 cup half-and-half milk
09 -
4 tablespoons butter
10 -
1/4 cup powdered cornstarch
11 -
3/4 cup white sugar
12 -
1/2 teaspoon cinnamon powder
13 -
A pinch of nutmeg
14 -
2 teaspoons vanilla essence
# Instructions:
01 -
Use a food processor to blend butter, flour, brown sugar, and salt. Add vodka and a bit of cold water, mixing until the dough comes together. Let it rest in the fridge for a couple of hours.
02 -
Roll out your dough and fit into your pie dish. Crimp the edges, poke the bottom, and chill for about half an hour. Add weights and bake at 375°F for 15 minutes.
03 -
In a medium pot, mix sugar, cornstarch, butter, heavy cream, and half-and-half. Heat and stir until it thickens and bubbles. Add cinnamon and vanilla after removing from the heat.
04 -
Pour the filling into the baked crust, and dust with a blend of cinnamon and nutmeg. Bake for 15-20 minutes at 375°F, or until the top is golden.
05 -
Leave the pie to cool for 30 minutes on a rack. Afterward, refrigerate it for 2-3 hours before slicing.
# Notes:
01 -
Known as Indiana's favorite pie
02 -
Vodka makes the dough softer and flakey
03 -
Store this pie in the fridge