Wednesday, March 18, 2009

Sugar Cream Pie

NOTE: I did some more online research for the Durbin Hotel Sugar Cream Pie. I found one that is exactly like the one I had copied from the Tampa Bay website except it called for less cream and milk. I'm thinking the extra cream in this original recipe is what required more baking time. It is now modified.

This modified recipe is from AllRecipes.Com.

Durbin Hotel Sugar Cream Pie

1 stick butter

1 cup granulated sugar

1/2 cup milk

1 cup cream

1/4 cup cornstarch

1/2 cup milk

1 9-inch baked pastry shell


Heat butter, sugar, milk and cream in double boiler until hot and butter melts. Do not let boil. Stir together cornstarch and 1/4 cup milk until smooth. Add to hot mixture, stirring constantly. Continue cooking and stirring for 5 minutes. Pour into baked pie shell, sprinkle with nutmeg and bake at 400 degrees for 5 minutes.

This recipe for sugar cream pie was sent in to the Tampa paper by Yvonna Stockel Brewer who said makes a pie just like Mrs. Wick's frozen sugar cream pies.

Sugar Cream Pie

1 pint half and half coffee creamer

11/2 cups sugar

1/4 cup flour

2 tablespoons cornstarch

1/2 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter



1 9-inch pie crust, unbaked

Mix first five ingredients and cook until slightly thick. Add vanilla and butter. Pour into unbaked pie crust. Sprinkle with a little cinnamon and nutmeg. Bake 10 minutes at 375 degrees and 25 minutes at 325 degrees.


Anonymous said...

I made the second sugar cream pie recipe, (not being comfortable with handfuls!) and it states to bake it for 5 min at 400 degrees. I did that, but it was still soupy, so I lowered the temp and just kept baking till I thought it was done. Did I do something wrong, or is it supposed to be longer than 5 min? Thanks!

Brenda@CoffeeTeaBooks said...

I'm going to try this recipe very soon. I wondered about the 5 minutes. I double checked it and that's what was written.

I'll post when I try it!