Ivy House Indiana Sugar Cream Pie

- Ready In:
- 39mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
-
Filling
- 1 cup sugar
- 1⁄4 cup cornstarch, plus
- 2 tablespoons cornstarch
- 2 1⁄4 cups whole milk
- 1⁄2 cup unsalted butter, cut into pieces
- 1 pinch salt (big pinch)
- 1 teaspoon vanilla extract
-
Garnish
- fresh whipped cream
directions
- In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
- Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
- Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
- Remove pan from heat and stir in vanilla.
- Pour the filling into the cooled pie shell, smooth the top.
- Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
- Serve with a dollop of whipped cream.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Added 1/4 - 1/2 cup roughly ground ( very very small pieces of nuts but not totally powdered) pecans and 1 teaspoon cinnamon to pastry crust recipe, doubled vanilla, sprinkled nutmeg on top of filling prior to placing under the broiler. Made same additions to graham cracker crust recipe, using a little extra butter to keep wet/dry ratio where it needs to be to make the graham crust come out right.
see 8 more