You know what I love about this pie? Well, first, let’s state the obvious: it’s pie. Amen?
I love this pie because it’s perfectly imperfect. When it’s just about done, a couple big ol’ bubbles form on the top. They deflate or pop or do whatever bubbles do when they’re done being bubbles. And then this wonky, almost whimsical, beautiful caramel-colored imperfection is left on top. It reminds me of a mommy’s tummy. It’s not smooth and perfect like it might once have been but it’s still beautiful if you look at it right.
As the name implies, this is almost literally just sugar and cream. It’s a little like a custard except that there’s no egginess going on and you really taste the cream because the sugar highlights the natural sweetness of it. I grew up hearing Nanny and sometimes Daddy call cow’s milk “sweet milk” and that’s what came to mind when I first tasted this. Sweet milk.
I tried to explain it to Husband by saying it’s like caramel that tastes like cream. He had a huh? look on his face until he tasted it and then his look said exactly!
Sugar Cream Pie
Adapted from The Hoosier Mama Book of Pie
1 cup sugar
2 tablespoons flour (plain or AP)
1/4 teaspoon salt
1 teaspoon vanilla
2 cups heavy whipping cream
1 9’ pie pastry (not deep dish), thawed
Whipped cream for serving
Combine sugar, flour and salt in a large bowl and mix with a wooden spoon or rubber spatula. Break up any lumps or clumps you see. Add vanilla and cream and stir for one minute or until sugar is somewhat dissolved. Do not use a whisk or electric mixer as we do not want to whip the cream at all before cooking.
Pour cream mixture into the pie pastry. Place the pie on the middle rack of your oven then place a larger pan on the rack below the pie to catch anything if it spills over. Bake pie at 400 degrees for 20 minutes. Cover pie crust with aluminum foil or a crust guard. Rotate pie 180 degrees (just to make sure it bakes evenly) and continue cooking pie for 25-30 minutes or until edges of cream start to caramelize. It will still be jiggly - that's OK!
Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set. Serve with fresh, slightly sweetened whipped cream. I just went ahead and bought a quart of cream so I’d have enough for the pie and for whipped cream.