Pie # 26: Sugar Cream Pie

WOW. This was my first experience with Sugar Cream Pie and it certainly won't be the last. I made this recipe for dessert tonight and couldn't be more thrilled with the outcome. Sugar Cream Pie is so good. It's rich, creamy, and not over-the-top sugary. If you're like me and never tried this pie, I highly recommend you add this to your "Make Tomorrow" list. Thanks, Kirsten for sharing an awesome recipe!

Sugar Cream Pie
(Printable version)

Crust::
1 9-inch pie crust (unbaked)
I used the all-shortening recipe

Filling:
1 1/2 cups sugar
1/4 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 pint whipping cream
1 teaspoon vanilla
2 tablespoons butter
cinnamon or nutmeg




Combine sugar, flour, cornstarch, salt and whipping cream. Stir over medium heat until mixture becomes slightly thickened.

Remove from heat. Stir in vanilla. Pour into unbaked pie shell.

Dot with butter and sprinkle with cinnamon and/or nutmeg. (I only used cinnamon because I'm not a huge fan of nutmeg.) Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes or until golden on top. Cool completely and then chill in refrigerator for a few hours before serving.

Not my prettiest pie but definitely full of flavor!

De. Light. Ful.

Pie # 21: Sweet Potato Pie (with cinnamon roll crust)

I have never eaten sweet potato pie. We'll find out tomorrow if I like it :) From what I understand, sweet potato pie tastes very similar to pumpkin pie. This recipe came with the Cinnamon Roll Crust recipe that was pinned on Pinterest - I can't wait to sample it after dinner!


Sweet Potato Pie
(Printable version)

Crust:
Cinnamon Roll Crust

Ingredients:
1 1/2 cups cooked, mashed and cooled sweet potatoes
1 cup brown sugar
1/2 cup heavy cream
1/2 cup half & half
3 eggs
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
large marshmallows (cut in half for topping)

Prepare crust and brush with 1 egg white whisked with 1 teaspoon water. Set aside.

 

Peel, cut, boil, and mash sweet potatoes. Mix with brown sugar, heavy cream, half & half, eggs, vanilla, cinnamon, cloves and salt. Beat until smooth.

 

Slowly pour filling into pie crust.

Bake at 400 degrees for 40 minutes or until filling is puffed up and inserted toothpick comes out clean.

Remove from oven. Turn on broiler and place halved marshmallows on top of pie. Place pie under broiler until marshmallows are toasted (about 1 minute). Cool and serve.

Cinnamon Roll Pie Crust

I found this recipe on Pinterest (I'm officially obsessed with that website) and couldn't wait to try it out! I went ahead and made the complete recipe for Sweet Potato Pie; don't worry - I'll post that in a day or two. Consider this your sneak peek.

Cinnamon Roll Crust
(Printable version)

Ingredients:
1/2 recipe of All-Shortening Crust
Melted butter (2 tablespoons is fine)
Ground cinnamon

Make pie dough as explained in this recipe. Or, go ahead and buy pre-made pie dough - everyone will still think it's homemade, I promise!

Roll out dough on well-floured surface. Brush with melted butter and sprinkle with cinnamon.

Tightly, roll up dough as if you're rolling a cinnamon roll. Cut into 1/2 slices.







Press sliced dough into 9-inch pie plate, make sure there are no cracks or holes in the crust - you don't want any spaces between the rolls.

This is not a crust that you need to prebake. However, since it is multiple sections pressed together, make sure you brush the crust with 1 egg white and 1 tablespoon water (beaten together) before pouring the filling into the crust.

I can imagine that this crust would be great for all sorts of pies: Pumpkin Pie, Apple Pie, and of course, Sweet Potato Pie.