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

1. Preheat the oven to 400F (200C).
2. Place the pie shell on a baking sheet.
3. Set aside.
4. Combine the granulated sugar, brown sugar, flour, and salt in a medium bowl.
5. Mix with a whisk or your hands to break up any clumps and to combine ingredients.
6. Gently stir in the heavy cream with a wooden spoon or spatula.
7. Do not overmix.
8. Whipping the cream will prevent the pie from setting.
9. Stir in the vanilla paste.
10. Pour the filling into the prepared pie shell and bake for 20 minutes.
11. Rotate 180 degrees and bake for 20 to 25 more minutes, until large bubbles cover the surface.
12. The pie will not appear to be set when it comes out of the oven.
13. Cool to room temperature, then chill in the refrigerator for at least 4 hours, up to overnight, before slicing.
14. Dust with confectioners' sugar before serving.
15. 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)