1 PIE CRUST RECIPE RECIPES

Name: Sugar Cream Pie
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1 cup sugar; 1/4 cup cornstarch; 2 cups 2% milk; 1/2 cup butter, cubed; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sugar Cream Pie Recipe: How to Make It - Taste of Home image

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 418 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

EASTER PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easter Pie Recipe: How to Make It - Taste of Home image

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 21

Ingredients

CRUST:
1-2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter
1/4 cup shortening
2 large eggs, lightly beaten
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
Dash salt
4 large eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron, optional
1/8 teaspoon ground cinnamon
Dash ground nutmeg

Steps:

In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate. , For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.

Nutrition Facts : Calories 482 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 349mg sodium, CarbohydrateContent 56g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 14g protein.

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I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
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Reviews 4.5
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Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

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Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut
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Reviews 3.6
Total Time 01 hours 20 minutes
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