Old-Fashioned Cream Pie
This is the Best family’s riff on the famous Indiana Sugar Cream Pie, and it is a definite crowd pleaser. Get all the scrumptiousness of a custard-like filling and warmth of the cinnamon seasoning, without the need for pumpkin, nor the fuss of making an actual custard. This recipe is BEYOND easy! There are multiple iterations among my family members, with varying ratios of cream to milk, ranging from all cream and no milk to this recipe below. This is how my mom makes it, and it’s my favorite. You can also use any pie crust, but I always use my mama’s, also provided below.
Prep Time: 15 min
Bake Time: 45-50 min
Ingredients:
Crust:
1 cup plus 1 TBSP flour
1/2 tsp
2 TBSP sugar
1/3 cup butter flavored shortening (we use Crisco), cut into small pieces
3 TBSP cold water
Filling:
1 cup sugar
1/2 cup flour
1 cup milk, at least 2%; may use whole or even sub additional heavy cream
1 cup heavy whipping cream
1 tsp vanilla
Cinnamon
Directions:
Preheat the oven to 350 degrees.
Make the crust.
In a bowl, mix the flour, salt and sugar together well.
Add the cut pieces of shortening and cut the shortening into the flour mixture using a pastry blender or fork until the pieces are the size of a pea.
Add 1 TBSP cold water tossing the crust with a fork. Repeat 2 more times until the pastry dough is moistened.
Flour your hands and gather the dough into a ball. Place between two pieces of wax paper and press flat in center. Roll the pastry into a round shape, forming a crust. Turn the wax paper over once or twice as you do.
Place the crust into a lightly greased 9-inch pie plate.
Make the filling. Mix the flour and sugar well.
Add milk. Mix well, using mixer on low speed.
Add vanilla and whipping cream. Mix well, but do not overbeat.
Pour filling into unbaked crust. Cover edges of the crust with foil.
Sprinkle cinnamon on top, if desired.
Bake until cooked through and center is solid, approximately 45-50 minutes.
