Wicks Sugar Cream Pie Food

WICK'S SUGAR CREAM PIE RECIPE - (3.9/5)

Steps:

• CRUST: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes. Place a baking sheet on the middle oven rack and preheat to 425°F. FILLING: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

SUGAR CREAM PIE I

Steps:

• Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
• Preheat oven broiler to high.
• Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

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.

GERSCHUH'S RESTAURANT OLD FASHIONED SUGAR CREAM PIE

Steps:

• Preheat home oven to 350 degrees.
• Mix the sugar with the flour until completely blended. Add the salt and whipping cream.
• Blend the half-and-half with the yolks and stir into the sugar mixture, then add the vanilla.
• Just blend the mixture; do not beat it.
• Pour into an unbaked pie shell, distribute the cold, chopped butter evenly on top of the pie filling and sprinkle cinnamon on the top.
• Bake the pie until the filling is completely set when the pie is jiggled. Bake "until it bubbles through for 10 minutes." In a convection oven that takes and hour and 15 minutes. In the home oven start checking the pie after an hour.
• Gerschuh's.