Sugar Pie

Wait... you've never heard of Sugar Pie? Oh you poor dear. Sugar pie is... well... it's like... holiday love in pie form. It's creamy and spicy and sweet. Do you like Pecan Pie? Then you'll love this. Sugar Pie is basically the gooey sticky yumminess that is Pecan Pie... without the pecans! It's incredibly easy and unbelievable delicious. I will be hurt and offended if you don't try it. Just kidding. But in all seriousness, if you are looking for a new pie to try, or have never made pie before, this is the pie for you. It is incredibly easy and no one will know that it was your first attempt.

Obviously you need to start with a pie crust. I prefer this pie with a tart crust. The crunchy texture marries nicely with the gooey interior. I find that a regular rolled out crust just doesn't add anything. You can use any recipe that you'd like, I will post the one I use but make what you're comfortable with.

We're going to post a little differently today, let me know how you feel about this kind of layout okey dokey?



The crew.

Add your sugars, spices and salt.

Combine well.

Add your eggs.

And milk.

Cook over medium stirring constantly.

Until it looks about like this. Then stir in your butter and vanilla.

Carefully pour into your pie plate. Bake. Cool. Voila!

Ingredients
1 c granulated sugar
1 c brown sugar
4 Tbsp cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/8 tsp cloves (can be omitted)
3 eggs
1 egg yolk
1 can evaporated milk plus about two tablespoons regular milk or cream (you're looking for 2 cups of liquid)
3 Tbsp unsalted butter, at room temperature
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F.

In a large saucepan, combine the sugars, cornstarch, cinnamon, salt, nutmeg, and cloves. Mix well. Add the eggs and yolk and combine well. Gradually stir in the milk until well blended.

Turn the flame onto medium heat and cook ingredients, stirring constantly until the filling is thick and bubbly. This will take between 7 and 10 minutes usually. Be careful not to over cook it will change the texture of your pie.

Remove from the heat and stir in the butter and vanilla.

Pour the filling into the pie crust and bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool. You can serve this warm (my favorite) or cold. It is delicious both ways.


Tart Crust
1 1/2 c all-purpose flour
3/4 tsp salt
2 Tbsp sugar
1/8 tsp baking powder
1/4 c (4 Tbsps) very cold or frozen butter in the smallest pieces you can get
1/4 c vegetable oil
1 Tbsp cream cheese
2 Tbsp cold milk

Combine dry ingredients. Add butter and cream cheese. Work together with a pastry cutter, or you fingers until you have multi sized pieces of butter. Work quickly! We want the butter to stay cold! Whisk together your milk and oil. Add to the butter mixture. Combine quickly with a wooden spoon or fork. Your dough will be chunky, and you'll think it's not done... but it is. Pour directly into your pie pan and press firmly into the bottom and up the sides. I usually use a combination of my fingers and a flat bottomed glass.

This can be used for custard and no bake pies, but you will need to bake the crust off first. To do this blind bake at 350 degrees for about ten minutes. Remove and take off your weights and bake another 5 minutes to brown.

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