Ivy House Indiana Sugar Cream Pie Recipes

IVY HOUSE INDIANA SUGAR CREAM PIE

Steps:

• In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
• Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
• Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
• Remove pan from heat and stir in vanilla.
• Pour the filling into the cooled pie shell, smooth the top.
• Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
• Serve with a dollop of whipped cream.

INDIANA SUGAR CREAM PIE

Steps:

• Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
• Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
• Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
• Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
• Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.

DUTCH MILL SUGAR CREAM PIE

Steps:

• Beat or whisk the sugars, flour, salt and milk together until foamy.
• Then fold in heavy whipping cream and vanilla.
• Pour into pie shells.
• Sprinkle with cinnamon.
• Bake at 400°F for 10-15 minutes.
• Turn back oven to 350°F and continue baking 20-25 minutes or until just firm.

MICROWAVE SUGAR CREAM PIE

Steps:

• In a large bowl, combine sugar, flour and salt.
• Gradually stir in the half and half, then the melted butter.
• Place bowl in microwave.
• Cook mixture on high power, stopping to stir every 1 minute and 30 seconds, for a total of ten minutes cooking time.
• Note: It is very important to stop and stir the mixture.
• Finally, add vanilla and microwave for an additional 30 seconds or until mixture is bubbly.
• Pour filling into a 9- inch pie shell.
• Sprinkle with cinnamon, if desired.
• Allow pie to cool completely before cutting.