We had dinner last night at our next door neighbours. Dinner was simple, just lots and lots of King Crab. No sides. Just the way we like it. A real crab feast.
I decided about 8:15 am yesterday morning that maybe I should make a dessert. I’d seen a picture somewhere of a Sugar Cream Pie but couldn’t remember where. So I went looking and found Paula Dean’s recipe on the Food Network. The comments posted were an interesting read. One of the negative comments was that the pie “………tasted like a pie crust full of sweetened condensed milk……………” My first thought was Wow! how could that be a bad thing. I’ve been known to eat a spoonful or two of condensed milk right out of the can. So that negative comment was all the inspiration I needed to bake this pie. Since my time was limited, I gave the pastry just a quick 15 minute rest in the fridge. The filling was easy. I used my blender. Added the heavy cream first and processed it just long enough to slightly thicken and then added the rest of the ingredients. NOTE: I also added vanilla and a pinch of salt. Sorry, can’t make a custard without vanilla. Poured the filling into the crust and into a 450°F oven for 10 minutes and lowered the heat to 350°F and baked for another 35 minutes. It was almost set, but not quite, but I had to leave for work. So I turned off the oven and gave Moe his instructions to remove the pie in 15 minutes and refrigerate after it cooled.
I was a little concerned about the pie setting up since it did not contain eggs and I was really tempted to add an egg just for insurance. But, I resisted. Glad I did. The pie set up perfectly and the flavour and the texture were wonderful.
At the last minute I decided to top the pie with whipped cream and toasted coconut. The pie is delicious on its own but the addition of the whipped cream and the toasted coconut was the crowning glory.
I used a deep pie dish and there wasn’t quite enough filling for my liking. Next time I will use a regular pie dish.
Mae Dawson’s Hoosier Sugar Cream Pie
Source: Paula Dean Food Network
- 1 1/3 cups sugar
- 1/2 cup all-purpose flour, unsifted
- 1/2 pint (1 cup) whipping cream
- 3/4 cup milk
- 1 (9-inch) unbaked pie shell
- 2 tablespoons butter, cut into small pieces
- Pinch nutmeg