Thursday, December 10, 2009

Sugar Cream Pie

This pie is so delicious I can't believe I waited this long to post it! It's almost like an egg-less custard or Bavarian Cream pie. The pumpkin pie spice on top really adds a lovely flavor to what could be a boring pie. I've made this pie with and without spices on top and it's amazing what a difference just a sprinkling can make. If you don't have pumpkin pie spice you can dust the pie with nutmeg or cinnamon.
I really think this Sugar Cream Pie would make a lovely new holiday, baking tradition for any family.

Sugar Cream Pie

1 pie shell, pre-baked
3/4 cup granulated sugar
1/4 cup brown sugar
1/8 teaspoon salt
2 1/2 cups cream
5 tablespoons cornstarch
1 teaspoon vanilla
2 drops yellow food coloring, optional
6 tablespoons butter
pumpkin pie spice

In a large saucepan mix sugars, salt and cornstarch together, stir in cream. Once mixture is blended turn stove top to medium heat and bring to a boil. Add vanilla, food coloring and butter and continue cooking, stirring constantly until thickened, 10-15 minutes. Pour the mixture into pie crust and sprinkle with pumpkin pie spice (not too much, just a dusting). Bake at 325° for 40 minutes or until set and lightly browned. Cool on counter for 30 minutes and serve warm or cover and refrigerate until chilled.


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