Sugar Cream Pie Recipe

Dieters beware. Today's recipe is not figure friendly. Just looking at it might cause you to gain five pounds. There's no healthy twist to be found. Calories don't count on days that end in Y though, right?

While everyone else is looking forward to pumpkin pie on Thanksgiving, this is the dessert I crave. Sugar cream pie is my favorite comfort food dessert. So good that it's considered in the state pie of Indiana. It reminds me of countless family dinners of extended family with aunts, uncles, and cousins at Christmas time. My cousin and I used to hunt for it on the dessert tables and sneak a taste before dinner.

The best sugar cream pie comes from a freezer. Mrs. Wick's sugar cream pie. It's the very best. Made in a pie factory located half an hour away from my hometown. Next to the factory is a tiny restaurant where you can buy frozen pies or slices of freshly baked pie. It's where I purchased all of the pies for my parents anniversary party last year. They were equally delicious. I would know. I taste tested each of them.

This homemade version is easy to whip up and you probably have most of the ingredients in your pantry already. It's delicious, creamy, and you'll probably have to make a trip to the dentist if you eat more than one slice.

Sugar Cream Pie Recipe

Ingredients

2 cups white sugar
3/4 cups flour
1 1/2 cups heavy cream
1 cup milk
1 tsp. vanilla extract
2 tbsp. unsalted butter
1 unbaked 9-inch pie shell
Pinch nutmeg

Directions:

Preheat oven to 450*F.

Combine the sugar, flour, cream, and milk in a mixing bowl. Pour into the pie shell. Dot the pie with small bits of the butter. Sprinkle with nutmeg.

Bake pie at 450*F for approximately 10 minutes. Then reduce heat to 350*F and continue baking pie for another 30 minutes. Allow the pie to cool to room temperature and refrigerate until chilled. 

Serve & Enjoy!

Slightly adapted from Paula Deen.

Enjoy!

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