I love cream and I love anything with cream. I have been waiting to try this recipe for so long. But, as we were moving out last month, I have been away from cooking quite a deal. I love my new kitchen. It is big and the best part of it, is the window. :) For, you all know, the secret behind good shots is good light.
Sugar Cream Pie
For the Pie Crust:
This makes 2 (double) 9-inch crust
2 1/2 cup all purpose flour
1 tablespoon granulated sugar (omit for savoury filling)
1 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
4-7 tablespoons ice cold water
For the Filling:
1/2 cup granulated sugar
1/4 cup corn starch or corn flour
4 tablespoon butter
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 whole pie crust
To make the crust, in a cold, large bowl, mix together flour, salt and sugar. Add in butter pieces and cut into the flour by using hand or a pastry blender or the tines of a fork until the crumbs range in size from small to pea-sized.
Sprinkle 2 tablespoons of water over the dough and fold in quickly. Continue folding in one tablespoon of water at a time until the flour and crumbs are just moistened and start sticking together in larger clumps. (Note: You may not use all of the water to achieve this.) Use your hands to pull the dough together and form two equal discs. Wrap in parchment or plastic wrap and let it rest in the refrigerator for at least an hour.
Roll the dough out on a lightly floured surface and transfer to your pie plate. Bake for 8-10 minutes.
To make the filling, in a small bowl, place the corn starch; set aside.
On low to medium heat in a medium-sized sauce pan, add the butter, the heavy cream and the milk. After the butter has melted, take some of the cream and pour over the corn starch and whisk until completely dissolved. Now add the sugar into the pan and pour the corn starch into the pan through a sifter, to ensure a smooth mixture. Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust. Sprinkle with cinnamon.
Bake the pie at 375° F until it bubbles. Watch your pie carefully; this will not take long: I set my timer at 5 minutes and that seems to work perfectly.
Refrigerate and enjoy chilled.
Source: adapted the filling from Tasty Kitchen, and the crust from Foodformyfamily