Thursday, November 24, 2011

Old Fashioned Sugar Cream Pie

This recipe came from my Amish Grandmother, Goldie Miller.  Incidentally, Old Fashioned Sugar Cream Pie is the official pie of Indiana.  Not.Even.Kidding.  It's my oldest son's favorite, so while it takes a bit of time (the dreaded eternal stirring), the outcome is worth every bit (and bite) of it!

1 pre-baked pie shell
2 C (1 pint) half & half, divided
1/3 C corn starch

1 stick (1/2 C) butter
1 C sugar
1/8 tsp nutmeg
1 tsp vanilla

In small bowl add 1 tablespoon at a time of the half & half to the corn starch - just enough to make a loose paste; set aside.  In saucepan over LOW heat melt the butter with the sugar and remaining half & half, stirring frequently.  Once the sugar is dissolved, add the corn starch paste and the nutmeg.  Turn heat up just a little to MED and begin stirring constantly to avoid scalding.  Continue stirring until mixture begins to bubble and thicken.  This may take several minutes.  As soon as it thickens, remove from heat and stir in vanilla.  Pour into baked pie shell.  It will set up as it cools, or you can refrigerate overnight.  (Although, I think it tastes great while still warm.)

Note:  The key to this pie is PATIENCE.  The time it takes for this pie to thicken while stirring seems to vary for me and I am not sure why.  It may have something to do with the brand of Half & Half or the room temperature at the time, but just know that this may take several minutes.  The last batch I made took 11 minutes of constantly stirring before it began to thicken.  You could try turning the heat up just a little, but be very cautious as nothing tastes worse than a burned cream pie.

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