ARCHIVES: Sugar Pie




 

Hey there Valentines! Lets just cut right to the chase this time… really.
SUGAR PIE
, that's really what it is all about, eh? I love this pie. Not only because it is from Indiana, but because I just love to say it: Sugar Pie, Sugar Pie, Sugar Pie.
What could be more perfect and sublime?
Sweet dreams y'all.

You need:
Unbaked single crust for a 9” pie
¾ cup sugar
1/3 cup flour
¼ tsp salt
1/8 tsp nutmeg
1 ½ cup cream (heavy)
2 TB butter, room temperature
1 tsp vanilla
Preheat oven to 425° F.

Combine sugar, flour, salt and nutmeg and whisk ‘til mixed well. Heat cream to a simmer in sauce pan or microwave. Pour hot cream over sugar mixture while whisking. Continue until smoothly blended. Beat in butter until melted. Add vanilla. Place pie shell on baking sheet first, then pour liquid in. Bake 15 minutes, then reduce heat to 350° F and bake 15 minutes more. Filling should be set, but slightly jiggly. Cool to room temperature and serve. (best stored and eaten room temp, gang… no need to refrigerate!)