I am not typically a big sugar cream pie fan, but I made one a few weeks ago for Kyle’s birthday and wow, was it tasty!  In fact, we enjoyed it so much, that I made a second one a few days later!  It is easy to make and tastes delightful whether warm (Kyle’s preference) or once chilled in the refrigerator (my preference).  The recipe was shared several years ago with me from a sweet friend of mine (thanks, Brandi)!

Ingredients1/2 c butter, softened
1/2 c flour
1 c sugar
2 c half and half
2 eggs, separated into yolks and whites
Cinnamon, enough to lightly sprinkle on top

Directions
Preheat the oven to 375F.  Using a mixer (I use my Kitchen Aid, but a hand-held mixer should work just fine), beat the egg whites until they are stiffened.  Add in the softened butter and sugar; cream together.  Next, add in the flour and egg yolks and continue mixing.  Lastly, add in the half and half and mix until well-combined.  Place a pie crust (either store-bought or homemade*) into a pie dish.  Pour the mixture into the prepared pie dish, sprinkle lightly with cinnamon and bake for ~35 minutes.  The top will become golden and the center will be firm.  (Note: I have found that while the filling may look a little ‘jiggly’, as long as a toothpick inserted into the center comes out clean, it is done).  Cool on a cooling rack for ~20 minutes.  Store in the refrigerator.  Enjoy!
*For a great-tasting pie crust, click here and then scroll down to the part of the recipe that pertains to making pie crust.  And, please note that this recipe makes 2 crusts, so either cut the recipe in half -or- freeze one of the pie crusts for later…you’ll be glad you did!

Sugar Cream Pie
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