| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 2 hr 5 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 2 hr 5 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons cold vegetable shortening
- 2 cups heavy whipping cream
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Make the 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 degrees F. Make the 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 degrees 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 426 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 90 mg |
| Sodium | 136 mg |
| Serving Size | 1 of 10 servings |
| Calories | 426 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 90 mg |
| Sodium | 136 mg |
Reviews
I made this exactly as written. I put the cream, sugar, flour into the
bowl. Then added the vanilla. That was a mistake. The vanilla binded to
the flour and there were small lumps of vanilla/flour in the batter
even after I whisked it. Make sure you put all the liquid ingredients in
the bowl first and then mix. Then add the dry ingredients. The taste
was great. The pie was a little thin after baking, as shown in the
recipe photo. I didn’t fill the pie crust all the way to the top (I
left about 1/4-1/2 inch below the edge of a regular pie crust), because I
wanted to leave room for rising. Next time I will fill to the top and
see if it makes a thicker pie. I baked it about 10 min longer than the
55 minutes, because when I tested it with a butter knife in the middle,
there was still batter on the knife. Even after 65 min there was still
batter on my knife, but I took it out anyway. After I chilled it, it
was fine.
bowl. Then added the vanilla. That was a mistake. The vanilla binded to
the flour and there were small lumps of vanilla/flour in the batter
even after I whisked it. Make sure you put all the liquid ingredients in
the bowl first and then mix. Then add the dry ingredients. The taste
was great. The pie was a little thin after baking, as shown in the
recipe photo. I didn’t fill the pie crust all the way to the top (I
left about 1/4-1/2 inch below the edge of a regular pie crust), because I
wanted to leave room for rising. Next time I will fill to the top and
see if it makes a thicker pie. I baked it about 10 min longer than the
55 minutes, because when I tested it with a butter knife in the middle,
there was still batter on the knife. Even after 65 min there was still
batter on my knife, but I took it out anyway. After I chilled it, it
was fine.
Just like my Grandma’s sugar cream pie. Perfect!!
I made this pie subbing a little less than half the flour for cocoa powder (Hershey’s special dark) . I’ve never had a sugar pie before and boy!– this was really good! I am looking forward to further playing with the recipe. I think my pie could have stood another 5 minutes in the oven for a bit more firmness but I honestly do not mind the pudding-but-better texture I experienced.
Next I will have to try the recipe as-is and I’d like to experience this pie with lavender integrated as well. 5 stars from me for ease to make and play with this pie
I grew up in Indiana eating these pies… This recipe uses flour, not cornstarch which gives the filling the consistency I’m used to. Taste Great, I love it!!! Just like I did when I was a kid.
Make this pie EXACTLY as written if you want great results. Alter it if you want another pie.
This is our comfort food pie also known as Hooiser Pie!
Great Job
One star for the pie crust, and 2 stars for the filling.
I follow the suggestion in the Cook’s Illustrated recipe for Foolproof pie crust, and replace 1/2 of the water with vodka. The vodka adds the moisture needed to mix the pie crust, and completely evaporates as the pie bakes. Voila! Flaky pie crust!
I’ve found the same problem with “dotting” butter on to anything. Either I don’t use it at all (for pie recipes), or I grate frozen butter on the large holes of a sharp grater, and use that to dot casseroles.
I made this as one of the pies for Thanksgiving and it was loved by my family. This pie was the first to be finished!
Very easy to make. I will admit that I cheated and used a Keebler Elf pre-made graham cracker crust but when coordinating everything else for the “big meal”, this was a small cheat.
Very easy to make. I will admit that I cheated and used a Keebler Elf pre-made graham cracker crust but when coordinating everything else for the “big meal”, this was a small cheat.
This is an easy and delicious recipe. Definitely a make-again. For the record, I used a Betty Crocker pie crust recipe because this one sounded like too much trouble. Make your pie crust a day ahead of time? Not my last-minute style. I made this for a small group pot luck at church. You know the drill, everyone takes a little piece of everything. I saw at least 2 people go back for a second piece. Fortunately, there was a little bit to bring home. Tomorrow will be a good day!
This is the best pie ever! My grandmother lived down the street from Wick’s Pies in Winchester IN, who make the best sugar cream pies hands down. This pie tasted like I was in grandma’s kitchen cutting into a Wick’s pie! I use slightly less water in the crust though because it is very difficult to work with when it gets that sticky from the water. Also, I my wife and I like to use cinnamon to dust with rather than the nutmeg, but my mother likes the nutmeg, all personal prefferance, but the cinnamon is very good.
@ddd1010 I cut the butter into 8 pieces (each tablespoon into 4 pieces then place 1 piece in each section where a slice will be. Just lay it in there, and let it float, you will not get a weird butter taste in that spot.
HELP…I WANT TO RATE A 5 !!!
What does DOT mean? This was a veeeery delicious pie BUT I don’t know what dot means so I placed the 2 tablespoons of 1/2 inch butter pieces all over the top of the pie AND………….. what a buttery mess I made. P L E A S E tell me where I went wrong.
What does DOT mean? This was a veeeery delicious pie BUT I don’t know what dot means so I placed the 2 tablespoons of 1/2 inch butter pieces all over the top of the pie AND………….. what a buttery mess I made. P L E A S E tell me where I went wrong.