Amish Sugar Cream Pie

Sue Lau's Note:

Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6

Yield: 1.0 pie

• 1 9" unbaked pie shell
• 3 tablespoons flour
• 1 ½ cups sugar
• 1⁄8; teaspoon salt
• 1 ½ cups heavy cream
• 1 tablespoon butter , melted
• ½ teaspoon vanilla
• 1 dash nutmeg
• 1 dash cinnamon

Directions:

1. Preheat oven to 425°F.
2. Combine ingredients thoroughly using whisk.
3. Pour into pie shell.
4. Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
5. Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

Reviews

[Tasses]

Excellent ... reminds me of my childhood in Indiana. I used pumpkin pie spice on the top.

[doublebubble]

This pie is like eating candy. Very rich and just plain good. Mine boiled over at 40 minutes in the oven. Next time I'll use a deeper pie plate. There will deffinately be a next time!

[The "K"]

This recipe is very similar to the one I learned growing up in eastern Indiana. We omit the salt, vanilla, and cinnamon. We put the grated nugmeg (fresh is best) on top before baking. This pie had a very nice texture.