Who wants pie?
Does anyone ever really say no to that question? If they do, they should take a moment and think about their actions.
I’ve been all about that pie for a couple of years now, trying to find the best crust, trying to make fillings that don’t run all over like Ghostbusters goo when you cut into them. (You’ll have that mental imagine in your head the next time you slice into a peach pie, won’t you?). There is no pie, there is only Zul…
Moving away from Ghostbusters quotes now…Not so long ago I was watching PBS, and they talked about pie shops and bakeries around the U.S. These are the kinds of shows I love. Yep, give me a closeup of those caramel rolls. Show that churro again. Let me dream.
One pie that really caught my attention was sugar cream pie, also known as Hoosier pie. The basic recipe seemed pretty easy: cream, sugar, cornstarch, etc. A lovely custard pie. But the way people went on about this pie. Holy cow. It had a cult following bigger than Faster, Pussycat, Kill, Kill! So I knew I had to make it.
And the cult following? Totally worth it. This pie is addictive, simple, and stays very firm when you cut slices. Gotta love that quality in a pie, dig?
Oh, and back to that bakery show. One of the bakeries in Alaska was run by a family that lived in an apartment just above the shop. The kids talked about how they could smell pastries when they woke up in the morning. Basically for breakfast they just went downstairs every morning and grabbed a doughnut or bagel from their mom and dad’s bakery. What a great childhood. 😄. Who wants to move with me and start the revolution? I could totally get up at three in the morning to start baking if the store I owned was just downstairs. No stepping out into the Minnesota winter chill!
Remember, a house isn’t a home without a pie (that goes for the dessert and also for pets of that same name. 😄🐱)
- ¾ cup sugar
- 4 tbsp. cornstarch
- 2¼ cups heavy cream
- 4 tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
- ½ tsp cinnamon
- ¼ tsp. nutmeg
- 2 tbsp. unsalted butter, melted
- 1 nine inch pre-baked pie crust
- In a small bowl, whisk the sugar and cornstarch together and set aside.
- Combine heavy cream and the four tablespoons of butter in a medium saucepan over medium heat. Add in the sugar/cornstarch mixture and mix well with a whisk to combine.
- Whisk continuously to make sure that the mixture doesn't stick to the bottom of the pan, and cook until the custard thickens and starts to bubble, then cook for one more minute and remove from the heat.
- Stir in the vanilla and pour the custard into your pre-baked pie shell.
- Drizzle the remaining two tablespoons of melted butter over the pie and sprinkle on the cinnamon and nutmeg.
- Place the pie in the oven on broil for a minute until it begins to bubble and brown. Watch out! Not all broil settings are created equally. This can happen very fast and a burnt pie makes everyone a sad panda.
- Cool the pie at room temperature for an hour, then store in the fridge for at least four hours to set up.
- Keep in the fridge.