New This Month

Sugar Cream Pie with Raspberry Whipped Cream

Featuring rich custard filling, this sweet Indiana staple is known as Hoosier pie. Each slice is served with fresh raspberries and raspberry-flavored whipped cream.

  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, July 2004



  1. Roll out dough to an 11-inch circle (1/8 inch thick). Fit into a 9-inch pie plate; crimp edges. Refrigerate. Preheat oven to 425 degrees. Sift sugar, flour, and salt together into a stainless-steel bowl; set aside.

  2. Heat cream in a small saucepan over medium-high heat until hot but not boiling. Whisk into sugar mixture; whisk until sugar is dissolved. Stir in vanilla. Set in an ice-water bath; let cool completely.

  3. Pour filling into pie shell. Dot with butter; sprinkle with nutmeg. Bake 15 minutes. Reduce temperature to 350 degrees. Cover edges of crust with a foil band. Bake until a thin knife inserted in center comes out clean, 50 to 55 minutes more. Let cool on a wire rack. Serve warm with berries and raspberry whipped cream.


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