It’s a long way from where she grew up, in Wales (yes, way over in the U.K.).
This is a delicious cream-filled pie don’t hesitate to grab a spatula and taste the goodness left in the pan! Refrigerate and enjoy chilled.Īmber is a stay at home mom who lives in the heart of the Missouri Ozarks. I set my timer at 2 minutes and that seems to work perfectly. Watch pie carefully, this will not take long. Place pie under the broiler until butter bubbles. Immediately pour mixture into pie crust and drizzle with remaining 1 tablespoon butter, melted (I actually use less adjust to your taste). Remove from heat and stir in vanilla extract. This will take approximately 10–15 minutes. Cook, stirring constantly with a wire wisk just until mixture is thick and creamy. After butter has melted, with a wire whisk, slowly add cornstarch mixture. On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, heavy cream and half-and-half. In a small bowl, mix sugar and cornstarch set aside. Repeat as many times as you think necessary.Ī big thanks to sturgismama68 for sharing the recipe for this delicious pie-which also happens to be the Indiana State Pie. Remove from the oven and let cool for a few minutes. Watch your pie carefully, you don’t want the butter to burn. Place the pie under the broiler until the butter bubbles, about 2 minutes. Sprinkle 1 teaspoon of cinnamon over the top to garnish (I used about half of that). (I LOVE Sylvia’s Perfect Pie Crust posted by Ree).ĭrizzle 2 teaspoons of melted butter over the filling. Now pour the creamy goodness into a pre-baked pie crust. Turn your oven broiler on to prepare for the next step. Remove from the heat and stir in 1 teaspoon of vanilla extract. When the butter has melted, slowly stir in the sugar/cornstarch mixture with a wire whisk.Ĭook, stirring constantly with your whisk until the mixture is thick and creamy. In a small bowl mix 3/4 sugar and 1/4 cup cornstarch. In a medium-sized pan over medium-low heat, melt 4 tablespoons of unsalted butter with 1 cup heavy cream and 1 cup half-and-half. I told myself that no one would know if the pie was missing a few spoonfuls.įine. The filling was so creamy and delicious, I admit I ate a substantial amount of filling straight out of the pan. That is why when I came across this recipe for Grandma’s Sugar Cream Pie from Tasty Kitchen member sturgismama68, my eyes glazed over in anticipation of what I knew would be a delicious pie. Give me a light, flaky crust, loaded with a sinful filling that puts me in a sugar-induced state of bliss for the rest of the day, and I’m a happy camper.Ĭake is great, but pie is better. Team Jacob (yes I admit, I’m an almost-30-year-old Twilight fan), and Cake vs. There are certain things in life that put people in one camp or another. We’re thrilled to have her! She picked a mighty fine Sugar Cream Pie recipe to share with us today, courtesy of Tasty Kitchen member sturgismama68. Join us in welcoming Amber of Sprinkled with Flour to the TK Blog.
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