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Friday, October 2, 2015

#Recipe #Desert ~ Sugar Cream Pie

 I always start out with my go to dough recipe. If you're in a hurry you can also purchase store bought. However, I will be sharing my dough recipe soon.
Be sure you've preheated your oven to 450.
 All rolled out and ready to go in the pie plate. Be sure to form your edges as you'd like since this pie doesn't have a top crust.
Do not prick your pie crust. Line with foil and pie weights (you may substitute uncooked rice or beans for pie weights). 
Bake 10 minutes.
Remove weights and foil and bake an additional 5 minutes.
Place pan on wire rack to cool and reduce your oven to 375.

For this filling, you'll need:

1 Cup Sugar
2 Cups milk (I use whole milk, but this is up to you, not sure I'd go less than 2% - Not yet tested with fresh goat milk - but soon)
1/2 Cup butter
1/4 Cup cornstarch
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Combine cornstarch and sugar in a large saucepan. Stir in milk and stir until smooth.
Bring to a boil and then reduce heat. Cook and stir about 3 minutes or until thick (will be bubbly).
Remove from heat and add in your butter and vanilla - stir.


Transfer to pie crust, sprinkle with your cinnamon. Bake 15-20 minutes at 375. It should be golden brown.
Cool on wire rack and then transfer (when cool enough) into the fridge for several hours (until fully chilled).













Ready to serve - enjoy
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