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
- 1/2 recipe Pate Brisee for Sugar Cream Pie
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon freshly grated nutmeg
- Raspberries, for serving
- Raspberry Whipped Cream for Sugar Cream Pie, for serving
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.
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.
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.