Creamy Sugar Cream Pie


By Lou Ann Thompson - Country Cooking



Hello! Every year, we would take a little family trip to Indiana to an antique tractor show.

We would spend a couple of days browsing the huge flea market and of course looking at the old tractors and steam engines. Of course, they had food. Lots and lots of food. It smelled so good there.

One thing that caught my eye was pies. As I was trying to decide on which one I was going to sample, a sugar cream pie is the one that caught my eye. I decided to try a piece since I haven’t ever had any. Most of the pies I made was fruit or chocolate or coconut cream.

After the first bite, I was completely in love. It was wonderful. So creamy, just a hint of nutmeg and cinnamon. It was at that point in time I decided I had a mission to find a recipe to duplicate that pie!

I have tried several recipes, and they were not exactly like the one I had sampled until I ran across this one. It was a contest in a magazine, and it won second place. I tried it, and it was the one.

Sugar Cream Pie

-2 cups heavy cream

-1/2 cup flour

-1/2 cup brown sugar

-1/2 cup white sugar

-1/2 cup milk

-2 teaspoons vanilla

-1, 1/2 teaspoon cinnamon

-1/4 teaspoon nutmeg

-Butter (approximately 1/2 stick sliced very thin)

-One 9-inch pie pan and pie crust (store bought or homemade)

Directions

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine heavy cream, flour, brown sugar, white sugar, milk, vanilla, cinnamon and nutmeg. Using a hand mixer, mix all ingredients for 2 to 3 minutes or until sugars are dissolved.

In the pie crust, place sliced butter in the bottom evenly. Pour filling into crust. Bake in oven until firmly set — about 1 hour. Refrigerate when completely cooled.

You can sprinkle a couple of tablespoons of sugar over the top for garnish if desired. Enjoy!

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By Lou Ann Thompson

Country Cooking