We had dinner last night at our next door neighbours. Dinner was simple, just lots and lots of King Crab. No sides. Just the way we like it. A real crab feast.
I decided about 8:15 am yesterday morning that maybe I should make a dessert. I’d seen a picture somewhere of a Sugar Cream Pie but couldn’t remember where. So I went looking and found Paula Dean’s recipe on the Food Network. The comments posted were an interesting read. One of the negative comments was that the pie “………tasted like a pie crust full of sweetened condensed milk……………” My first thought was Wow! how could that be a bad thing. I’ve been known to eat a spoonful or two of condensed milk right out of the can. So that negative comment was all the inspiration I needed to bake this pie. Since my time was limited, I gave the pastry just a quick 15 minute rest in the fridge. The filling was easy. I used my blender. Added the heavy cream first and processed it just long enough to slightly thicken and then added the rest of the ingredients. NOTE: I also added vanilla and a pinch of salt. Sorry, can’t make a custard without vanilla. Poured the filling into the crust and into a 450°F oven for 10 minutes and lowered the heat to 350°F and baked for another 35 minutes. It was almost set, but not quite, but I had to leave for work. So I turned off the oven and gave Moe his instructions to remove the pie in 15 minutes and refrigerate after it cooled.
I was a little concerned about the pie setting up since it did not contain eggs and I was really tempted to add an egg just for insurance. But, I resisted. Glad I did. The pie set up perfectly and the flavour and the texture were wonderful.
At the last minute I decided to top the pie with whipped cream and toasted coconut. The pie is delicious on its own but the addition of the whipped cream and the toasted coconut was the crowning glory.
I used a deep pie dish and there wasn’t quite enough filling for my liking. Next time I will use a regular pie dish.
Mae Dawson’s Hoosier Sugar Cream Pie
Source: Paula Dean Food Network
Ingredients
- 1 1/3 cups sugar
- 1/2 cup all-purpose flour, unsifted
- 1/2 pint (1 cup) whipping cream
- 3/4 cup milk
- 1 (9-inch) unbaked pie shell
- 2 tablespoons butter, cut into small pieces
- Pinch nutmeg
thibeaultstable.com 
This is intriguing! Might just have to try it for my sweet-toothed baby girl!xoxo Pattie
That pie is my kind of dessert! Thanks for sharing your preparation/cooking tips as well. Look forward to your next post:)
This sounds absolutely heavenly!
Looks wonderful!! I think I just saw the same pie in the new Country Living mag – yours looks so much prettier 🙂 I had never even heard of this type of pie and now I see it twice in one day. Must try it.
This pie looks delicious! I love simple, sweet, creamy, sugary pies, like the filling of pecan pies.
Looks very delicious and rustic. I would also have added the vanilla.
The filling looks so simple! I love the additions you made. I'm bookmarking this recipe.
This pie looks awesome!
Yup-that's the next dessert I'm making- so much for the diet!!!
Heaven on a plate, my Grandma Keeling used to make Hoosier Pie often! Grandpa was a lucky man to live with a \”pie baker!\”
I'm with you all the way on the condensed milk comment…that would be a plus in my eyes!Looks like a wonderful pie and my favorite meals are those pig outs on seafood!Lucky you!
I also saw a pie like this in the new Country Living magazine….along with some other really nice recipes…your looks fabulous Ann as always!
I've made this pie but your additions make it so much better. Leave it to you to take it two steps up and make it super duper special and good!
I still don’t understand- do you wlip the ingredients together just before you pour into the pie shell, so that it’s thick, or do you just combine w/whisk? TY
You aren’t whipping it into whipped cream. Just pour into the blender or use your mixer to slightly beat until it thickens slightly and then add the rest of the ingredients and pour into the pie shell. A whisk works too.