My grandma made the very best sugar cream pie, hands down. But this one, oh it comes in at a close second. It is just about identical in every way. The look, the slicing and the taste. Everything about it is wonderful. I recently made it for my grand kids and they were so thrilled to have it. They absolutely loved everything about it and how good it was. And I was thrilled that I got to make it for them just like my grandma did for me. Go ahead and make this for your kids or grand kids.
I assure you it is every kid’s dream to have a sugary pie. And you will love it, too! Check out what our friends over at Love and Dishes had to say about this:
“Believe me, you didn’t want to miss the pie – especially the Old Fashioned Sugar Cream Pie.”
You certainly don’t! It would be a shame to miss this!
Ingredients
1 Cup Domino Granulated Sugar
5 Tbs Gold Medal All purpose flour
dash of salt
2 cups Land O’ Lakes heavy whipping cream
1 cup half and half (may use half cream/half whole milk)
2 egg yolks
1 tsp vanilla
1 9 inch Pillsbury pie shell
2 tbs Land O’ Lakes butter – cut into pea sized pieces
½ tsp ground cinnamon
Instructions
Mix the sugar, flour and salt until evenly blended. Add the 2 cups of whipping cream and mix well.
Mix the half and half, egg yolks and vanilla together well.
Mix the egg yolk mixture into the sugar mixture and blend together well – do not beat.
Pour the mixture into the pie shell and dot the butter around evenly on top of the pie
Sprinkle the top of the pie with cinnamon
Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven – about an hour, but check the pie by wiggling the edge of the pie plate – if the pie is still loose in the center, it isn’t quite done – as soon as it no longer loosely and sloppily jiggles, it is done – it will still be jiggly like Santa’s tummy in the center).
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Quick Tip: Check the “Tips” section on the blog post at www.loavesanddishes.net for any help with this one!
Thanks again to Loaves and Dishes for this amazing recipe.