Hoosier Sugar Cream Pie
- 1 single-crust, blind-baked All-Butter Pie Dough shell
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) dark brown sugar
- 2 tablespoons (18g) all-purpose flour
- Pinch kosher salt
- 2 cups (464g/474mL) heavy cream
- 1 teaspoon (5g) vanilla paste
- Confectioners' sugar, for dusting
- Preheat the oven to 400F (200C).
- Place the pie shell on a baking sheet.
- Set aside.
- Combine the granulated sugar, brown sugar, flour, and salt in a medium bowl.
- Mix with a whisk or your hands to break up any clumps and to combine ingredients.
- Gently stir in the heavy cream with a wooden spoon or spatula.
- Do not overmix.
- Whipping the cream will prevent the pie from setting.
- Stir in the vanilla paste.
- Pour the filling into the prepared pie shell and bake for 20 minutes.
- Rotate 180 degrees and bake for 20 to 25 more minutes, until large bubbles cover the surface.
- The pie will not appear to be set when it comes out of the oven.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours, up to overnight, before slicing.
- Dust with confectioners' sugar before serving.
- The baked pie can be stored in the refrigerator for 3 to 5 days.
crust, sugar, brown sugar, flour, kosher salt, heavy cream, vanilla paste, confectioners
Taken from www.cookstr.com/recipes/hoosier-sugar-cream-pie (may not work)