Saturday, December 19, 2009

Ah Sugar Sugar

Sugar Cream Pie has been a tradition for us for about 27 years now. It was Thanksgiving 1982, and I was very pregnant with our first baby. I was not feeling that great during the Thanksgiving meal, but, not recognizing I was actually in labor, I ate two pieces of my favorite pie, made by Rheadawn. David was born early the next morning, and Sugar Cream has been a special treat for me ever since.

Rheadawn was gracious enough to share her recipe with me, and I have enjoyed making it through the years. Not as good as hers, but acceptable nonetheless. It is one of the three things I know how to make. Cooking is not my strength, you know.

Rheadawn says real butter is the key. Melt one stick over medium heat.

Add one cup of sugar.

And 1/4 cup cornstarch.

Stir, stir, stir, until smooooth.

Add 2 1/2 cups half and half. I actually use 2 cups half and half and top it off with 1/2 cup milk. That way, I can make 2 pies from a 1 quart carton of half and half.

Add 1 teaspoon of good Haitian vanilla and a pinch of salt.

Cook until thick. Keep stirring!

Baked pie shells ready and waiting. Love Pillsbury roll 'em out crust. I don't think Rheadawn uses these.....

Pour sugar mixture into baked pie shell. Bake for 10 minutes at 350 degrees.

Remove from oven and sprinkle with nutmeg.

Share with friends and family.

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