Nothing says Thanksgiving quite like a pie. And pie just so happens to be our What's Baking theme for November. Every year, I typically stay away from classic apple and pumpkin pies and try something new for Thanksgiving. This year was no different. I saw a recipe for a sugar cream pie in a magazine last year, and I knew right away that I needed to tuck it away for this year. I misplaced the recipe but after a quick Internet search, I came across this recipe. It had rave reviews. It smelled heavenly while it was baking—like french toast—so I had high hopes for this pie. The verdict: It was too sweet and had an odd consistency. The consistency was like a firm jelly, slightly like custard, but not rich. It was not the delicious sugar cream pie I had envisioned. My little cousin, however, loved it and called it cream of wheat pie.
Sugar Cream Pie
1 prepared 8-inch pie crust (unbaked)
1 and 1/2 cups white sugar
1/2 cup flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg (I used cinnamon.)
1/4 cup butter (chilled and diced)
Preheat oven to 450 degrees.
In a medium bowl, mix together sugar, flour, and cream with a wooden spoon.
Add milk and vanilla and continue stirring mixture is smooth.
Pour mixture into pie crust.
Sprinkle top with nutmeg (or cinnamon) and drop small chunks of butter onto pie.
Bake in preheated oven for 15 minutes.
Reduce heat to 350 degrees and bake an additional 45 minutes.
Cool completely before serving.