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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 6 servings |
||
| Calories 518 | ||
| Calories from Fat 267 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 16.4g | 81% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 175mg | 7% | |
| Potassium 62mg | 1% | |
| Total Carbohydrate 62.6g | 20% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 50.1g | ||
| Protein 2.7g | 5% | |
Amish Sugar Cream Pie
By: Sue L
Oct 8, 2002
Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.
SERVES 6 , 1 pie
Ingredients
- 1 9" unbaked pie shell
- 3 tablespoons flour
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 1 1/2 cups heavy cream
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla
- 1 dash nutmeg
- 1 dash cinnamon
Directions
1
Preheat oven to 425°F.2
Combine ingredients thoroughly using whisk.3
Pour into pie shell.4
Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).5
Cool and refrigerate completely before cutting (it will firm up a little more as it sits).
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Northeastern > Amish/Mennonite
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Tasses
On Jan 28, 2007
Excellent ... reminds me of my childhood in Indiana. I used pumpkin pie spice on the top.
From: doublebubble
On Jan 9, 2007
This pie is like eating candy. Very rich and just plain good. Mine boiled over at 40 minutes in the oven. Next time I'll use a deeper pie plate. There will deffinately be a next time!
From: The "K"
On Jun 8, 2004
This recipe is very similar to the one I learned growing up in eastern Indiana. We omit the salt, vanilla, and cinnamon. We put the grated nugmeg (fresh is best) on top before baking. This pie had a very nice texture.
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