HOOSIER SUGAR CREAM PIE
Steps:
- Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
- Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
- On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
- Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
- Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.
BROWN SUGAR OATMEAL CREAM PIES
I loved getting oatmeal cream pies in my lunchbox, and my love for them has not changed as I've gotten older. This is my take on my classic childhood favorite-including that fluffy marshmallow cream filling instead.
Provided by Kardea Brown
Categories dessert
Time 1h5m
Yield 12 cookies (1 1/2 cups filling)
Number Of Ingredients 18
Steps:
- Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the butter and sugars together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
- Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
- Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the extracts, powdered sugar and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
- To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.
BROWN SUGAR PIE II
This is a brown sugar pie!!!
Provided by Donna
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C.)
- In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
- Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 40.1 g, Cholesterol 77.3 mg, Fat 12.8 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 108.5 mg, Sugar 39.5 g
BROWN SUGAR PIE I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Provided by Suzanne
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g
BROWN SUGAR PIE
Steps:
- Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
- Combine the sugars, flour, eggs, butter, and vanilla and beat for 3 minutes, using medium speed for a stand mixer, or high speed for a handheld mixer. Spread the filling evenly in the crust.
- Bake for 50 to 60 minutes, until the filling forms a crisp, dark crust. Watch the pie during the last 10 minutes; if it starts to puff up, take it out of the oven. Cool on a wire rack for 1 to 2 hours before slicing.
BROWN SUGAR CREAM PIE
I found this recipe on http://theenglishkitchen.blogspot.com It looks simple!!
Provided by Penny Malone
Categories Pies
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375* - Whisk together the butter, brown sugar, flour, and cream until well blended.
- 2. Pour into Crust.
- 3. Bake for 50 to 55 minutes. The center will jiggle but not liquid. Cool completely before cutting and serve with whipped cream.
SUGAR CREAM PIE
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
AMISH BROWN SUGAR PIE
This is an old Amish recipe, also called "Tears on Your Pillow Pie," that I have made for years. I have adapted the recipe as the original was for a fire-powered oven. It's one of my most requested pies. Store in refrigerator but for best taste allow to reach room temperature before serving.
Provided by lizzielou
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine brown sugar and flour in a mixing bowl. Mix in melted butter. Add evaporated milk, eggs, and vanilla extract; stir well. Pour into the pie shell.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until center is soft but not jiggly, 30 to 35 minutes. Remove from the oven and allow to cool.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.5 g, Cholesterol 71.9 mg, Fat 17.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 219.1 mg, Sugar 42.1 g
QUEBEC CITY SUGAR PIE WITH THICK CREAM
This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert.
Provided by CTREYNARD
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
- Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
- Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 69 g, Cholesterol 156.1 mg, Fat 31.9 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 16.5 g, Sodium 476.7 mg, Sugar 55.1 g
SUGAR PIE IV
Sugar pie made with brown sugar, cream and pecans.
Provided by TLTRN
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together brown sugar and flour; set aside.
- In a large bowl, whisk together the cream, egg, corn syrup and vanilla. Stir in brown sugar mixture until blended. Fold in the pecans.
- Pour filling into pie crust. Bake in preheated oven for 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 51.7 g, Cholesterol 34.9 mg, Fat 16.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4.9 g, Sodium 114.8 mg, Sugar 29.2 g
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