| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon red wine vinegar
- 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 7 tablespoons unsalted butter, cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 teaspoon vanilla paste or extract
- Confectioners’ sugar, for dusting
Instructions
- Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
- Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
- On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
- Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
- Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners’ sugar before slicing.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 320 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 72 mg |
| Sodium | 191 mg |
Reviews
I’ve made sugar pie before, but this is the best! The brown sugar really made a difference. I used a different crust recipe, though. will definitely make again!
I made this as directed, only used my own pie crust recipe and blind baked it. I had to cover the edges of the crust to keep it from burning. Even after 40 minutes of baking, the filling still looked quite runny, so I baked it 10 more minutes. After cooling and a few hours in the refrigerator, I could cut the pie, but the filling was still fairly runny. The flavor was nice and butterscotch flavored, but far, far too sweet. I won’t make this again.
I don’t know who these people are that gave this pie such good ratings but it was horrible. First of all baking at such a high temp with a pre-baked crust was a disaster even using pie shields. The filling did not even begin to set up and the crust was burned to a crisp. I am a caterer and had to go back to the drawing board and start completely over.
I’ve never gotten so many compliments for a pie in my life before trying this. I do make my own pie crust however and instead of using powdered sugar on top I sprinkle with a coarse sugar and fire up the blow torch. A beautiful flan-type appearance. This recipe rocks!!
We haven’t waited for the pie to cool yet, so my comments only pertain to the process up to that point. The pie filling is delicious. However, it seemed that there was not enough dough for the crust and too much filling. The pie overflowed in the oven and started a fire that we put out quickly. I did accidentally buy an 8-inch cake pan instead of pie pan though, so that could be the problem. Still, it seemed that the amount of filling would be more appropriate for a 9-inch pie pan.
I used to have a recipe for sugar pie and the sugar was put into the pie crust with all dry ingredients and mixed up by hand and then the wet ingredients were all added and again mixed by hand and then baked. Has anyone seen a recipe like that/ It was in a cookbook I got at a cafeteria. Sure was sweet and rich. This one sounds great. I gave it a good rating but I won’t be making until later. I just know these ingredients are going to make a great pie. Let me know if you have a recipe where you mix it all in the pie crust.
My mother, now gone after living to 95, always made cream pie for us for the Holidays. I wanted to make it this year, but my sister, who has the recipe, is in New Zealand. So I went to the web and found this recipe. I had already made my own crust, but I loved, loved, loved the filling! I liked the 1/2 brown sugar and what it did. And 2 T of flour made it totally stable — I’d hate to use more. Truth is, I liked it better than my mother’s!!!!!!!!!!!
GREAT! Tasty! Never heard of this pie but so glad I tried it.
Phenomenal!
I used a graham cracker crust instead of the instructed crust and made it the night before, letting it chill in the fridge until the event. It was a huge success. Everyone loved it!
After using some of the other sugar cream pie recipes on the site with a higher flour content I have found that I much prefer this one… There’s no floury background taste to this one.
Worked out perfectly… Husband loved the flavor! I did use a pre-made crust, I did have to tent the foil over it from the start so the edge’s didnt burn. I didnt have the time to make my own per the recipe (lack of planning).. Next time I will plan ahead better and try it as written and then rate it!