![]() ![]() Add the brown sugar and cornstarch to a large bowl and mix well to combine.Bring the mixture to a boil, mixing constantly. In a large saucepan, mix the white sugar, salt, half-and-half, and whipping cream.(If blind baking, bake the crust for 10 minutes and let cool while preparing the filling.) Preheat the oven to 400 degrees Fahrenheit (205☌) and place the ready-made pie crust on a baking tray.Thaw in the fridge overnight and enjoy! More Old Fashioned Treats You’ll Love To freeze: Cover the cold pie with plastic wrap, and store it in the freezer for up to six months.To store in the refrigerator: Cover the cold pie with plastic wrap and refrigerate for 3-5 days.The cream base will quickly sour if you don’t! Also, add a layer of foil to the edges so they don’t burn.Īs I said before, it’s important to store this pie in the fridge. Since the filling is so wet, this will just ensure the pastry cooks properly. A splash of color and bright flavor goes great with this pie. Because it is cream based, letting it sit at room temperature will cause a spoiled pie in no time. Let it sit or chill in the fridge to set up properly. It should be jiggly, or maybe even a touch runny when you take it out of the oven. So, add a cookie sheet to catch any drips. Depending on how deep the pie dish is, the custard may spill over while baking. Bake the pie over a cookie sheet to prevent messes in the oven.With such an easy recipe, it’s really hard to go wrong!īut there are a few tricks you can use to make sure you get the best sugar cream pie possible. Pour the pie filling into the crust, and bake for 25 minutes, or until a golden crust begins to form on top.įor an extra touch of flavor, sprinkle some spices over the top when it comes out of the oven. Then whisk the mixture until thick and creamy. Gradually mix in brown sugar, butter, and cornstarch. Boil the cream, half-and-half, white sugar, and salt. Preheat the oven and place the pie crust on a baking tray. Here’s a step-by-step summary as proof, and you’ll find more detailed instructions below. Have I already mentioned that this pie is super easy to make? Spices: While totally optional, a sprinkle of nutmeg and cinnamon adds great flavor to the pie.Either way, it’s the filling that makes the pie! Pie Crust: Make your own, or use a pre-made crust.Vanilla: A splash of vanilla adds a touch of warmth.Margarine or Butter: Not all sugar cream pies call for butter, but I think it makes for the best pie.Cornstarch: This is what thickens the custard without any eggs.Brown Sugar: While you can use just white sugar, adding brown sugar gives it a deeper flavor.If you only have half-and-half, you can use that for the full cream amount. Whipping Cream: Whipping cream will make the pie filling ultra-creamy.Whole milk could be used in a pinch, but you don’t want it to be too thin. Half-and-half: This helps to bring the creamy element to the pie filling.It takes the flavors from flat to full in no time! Salt: A pinch of salt helps to balance out the sweetness.White Sugar: You can’t have a sugar cream pie without sugar! Don’t worry, it’s not too much sugar.So, here’s what you need to make this delectable dessert: IngredientsĪs mentioned, this pie calls for pantry staples. Oh, and go for a store-bought pie crust to make things easy. You might hear it called “finger pie” because some bakers stir the pie ingredients with their fingers to prevent air bubbles. And it’s so popular it was named the official state pie of Indiana in 2009! ![]() Featuring sugar, milk, cornstarch, and margarine, it’s very straightforward, but the silky smooth custard is hard to resist.īelieve it or not, this pie dates back over 200 years. This means the baker had to “make-do” with what they had in the cupboard. What Is Amish Sugar Cream Pie?Īmish sugar cream pie is what’s known as a “make-do” pie. Still, it’s ultra-rich and sweet, and I know you’ll love it. They’re similar, but Amish sugar cream pie doesn’t contain eggs to make the vanilla custard. If you like Chess pie, you have to try this simpler version. It needs ten ingredients, but they’re all pantry staples. Like most Amish recipes, this dessert is super simple and delicious. ![]()
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