Easy Sugar Cream Pie Food

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

EASY AMISH SUGAR CREAM PIE

Steps:

• 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).

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

TOO EASY COCONUT CREAM PIE-CAN BE SUGAR FREE TOO

Steps:

• In a large bowl, beat the pudding mix and milk until the pudding mixture thickens.
• Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture.
• Pour the combination into the baked pie shell.
• Spread the remainder of the whipped topping on top of the pie.
• Sprinkle the remainder of the coconut on top of pie.*.
• Refridgerate and serve chilled.
• * I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.