Sugar Cream Pie

 Sugar Cream Pie, also known as Hoosier Pie, is a classic dessert that hails from the Midwest, particularly Indiana. This pie is beloved for its simplicity and rich, creamy texture. The filling is made from a mixture of sugar, cream, butter, and a touch of vanilla, creating a custard-like consistency without the need for eggs.

Baked in a flaky pie crust, the Sugar Cream Pie has a golden, slightly caramelized top that contrasts beautifully with its smooth, sweet filling. It's often sprinkled with a bit of cinnamon or nutmeg for added warmth and flavor. This pie is perfect for those who appreciate the understated elegance of a dessert that's both comforting and indulgent.

Sugar Cream Pie is a great choice for any occasion, offering a taste of homey, old-fashioned baking that’s sure to please. Its rich, buttery flavor and creamy texture make it a favorite, especially when served slightly warm or at room temperature.

- Ingredients :

For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup granulated sugar

1/4 teaspoon salt

2-3 tablespoons ice water

For the Sugar Cream Filling:

1 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups heavy cream

1 teaspoon vanilla extract

Ground nutmeg for garnish

- Instructions:

Prepare the Pie Crust:

In a food processor, pulse together flour, sugar, and salt. Add chilled, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Crust:

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges.

Prepare the Sugar Cream Filling:

In a bowl, whisk together sugar, flour, and salt. Gradually add heavy cream and vanilla extract, whisking until smooth.

Pour into the Pie Crust:

Pour the sugar cream filling into the prepared pie crust.

Bake to Perfection:

Bake in the preheated oven for 45-50 minutes or until the center is set and the top is golden brown. If needed, cover the edges with foil to prevent excessive browning.

Cool and Garnish:

Allow the Sugar Cream Pie to cool completely on a wire rack. Sprinkle the top with ground nutmeg for a classic finishing touch.

Slice and Serve:

Once cooled, slice the pie into wedges and serve. Enjoy the sweet indulgence of Sugar Cream Pie.

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