ISO Sugar Cream Pie Recipe
I had sugar cream pie for the first time at a restaurant in Virginia and would like to try it at home. A search of the Internet shows some recipes use whipping cream ( some whip it first), some use cornstarch and half and half and some use corn syrup.
Is there a "best way" to make it?
There's a version in this month's Food Network magazine. Paraphrased:
1 1/4 c APF, plus more for dusting
1/2 tsp salt
6 Tbl cold unsalted butter, cut into pieces
2 Tbl cold veg. shortening
2 c heavy whip. cream
1 c sugar
1/2 c APF
1/2 tsp vanilla
2 Tbl unsalted butter, cut into pieces
1/8 tsp fresh grated nutmeg
1. Crust: pulse flour & salt in processor [I do by hand.] Add butter & shortening. Pulse till pea-sie bits of buter show. Slowly add about 3 Tbl ice water. Wrap into a disk, refrig. minimum of 1 hr.
2. Roll dough to 11". Place in 9: pie pan. Refrig. about 30 min.
3. Preheat oven to 425. Make filling:
4. Whisk whip. cream, sugar, flour & vanilla. Pour into chilled crus, dot w/ butter, sprinkle w/ nutmeg. Bake 10 min.
Reduce oven to 350, bake about 55 min. Center will still be jiggly. Cover crust edges if browing too fast.
Let cool completely. Serve either cold or at room temp.
One of my favorite pies! Had tried the corn syrup recipes before, and I didn't think they were "it"--too sweet, to boot.