Prep 10 mins
Cook 1 hr
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.
- 1 9" unbaked pie shell
- 44.37 ml flour
- 354.88 ml sugar
- 0.59 ml salt
- 354.88 ml heavy cream
- 14.79 ml butter, melted
- 2.46 ml vanilla
- 0.25 ml nutmeg
- 0.25 ml cinnamon
- Preheat oven to 425°F.
- Combine ingredients thoroughly using whisk.
- Pour into pie shell.
- 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).
- Cool and refrigerate completely before cutting (it will firm up a little more as it sits).
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!
Flavorwise - Wonderful! Creamy, soft, smooth and sweet. I only used 1/4 cup sugar for the filling.<br/>Shapewise - The filling stated in this recipe doesn't really fill up a 9 inch pie shell. I was very happy to choose Graham Cracker pie shell for this recipe because the remaining edge could be easily removed.<br/><br/>Next time I make this pie, will try with 2 cups heavy cream and 1/4 cup flour. Overall, this is a great recipe! Thanks for posting.
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.