Sugar Cream Pie (Print Version)
# Ingredients:
→ Crust Ingredients
01 -
1½ tablespoons brown sugar
02 -
1⅓ cups all-purpose flour
03 -
2-4 tablespoons ice water
04 -
2 tablespoons vodka
05 -
½ teaspoon salt
06 -
½ cup cold, unsalted butter
→ Filling Ingredients
07 -
¼ cup cornstarch
08 -
1 cup heavy cream
09 -
pinch of nutmeg
10 -
4 tablespoons butter
11 -
1 cup half-and-half
12 -
2 teaspoons vanilla
13 -
½ teaspoon cinnamon
14 -
¾ cup sugar
# Instructions:
01 -
Mix butter chunks, flour, sugar, and salt in a processor. Add vodka, then cold water a bit at a time, until a dough ball forms. Chill for 2 hours.
02 -
Roll out the chilled dough, press it into the pie pan, crimp the edges, and poke the base a few times. Chill again for 30 minutes. Weight it with beans and bake at 375°F for about 15 minutes.
03 -
Combine the sugar, cornstarch, creams, and butter on the stove. Heat and stir constantly till you notice it bubbles and thickens. Add the vanilla.
04 -
Spoon the filling into the crust and dust with a cinnamon and nutmeg mix. Bake at 375°F for 15-20 minutes or until it looks golden.
05 -
Place the pie on a wire rack for 30 minutes to cool. Then chill in the fridge for at least 2-3 hours before cutting.
# Notes:
01 -
The pie originates from Indiana
02 -
Vodka makes the crust super flaky
03 -
Needs to be stored in the fridge