Last week, I had an unfortunate flop with my Old Fashioned Cream Pie. You can read about that in an older post. Good new is that this week’s OFCP came out wonderfully! I combined 2 recipes and ended up with this:Sugar Cream Pie aficionados may notice that it looks a little different than the norm. Here’s the scoop: I used margarine instead of butter on top (cringe.) I had a ghastly yellow pool in the middle of my baked pie, so I used a paper towel to soak it up, which tore off some the the golden goodness from the middle. It still tasted great and wasn’t oozy at all.
Husband didn’t seem to appreciate the creamy goodness of the pie. He 1st asked if there were eggs in it, trying to pinpoint the reason for his disillusionment. After hearing the short list of ingredients, he decided that it was simply too creamy.
As for me, I’d say it’s divine! I grew up around OFCP, as a local restaurant is quite famous for their delicious version. My grandfather loves it too, which explains why it was present at many holiday family gatherings. I think that palettes have a lot to do with what one is accustomed to eating, and therefore declare Husband’s previous virginity to OFCP as being the only probable cause for rating it less than 5 stars.
1 unbaked pie crust ** see previous blog for my pie crust perfection recipe
1 3/4 c. cream at room temp.
1 1/2 c. sugar
1/2 c. flour
1 t. vanilla
2 T. butter, chilled, in small pieces NO substitutions! Concerned, leave it out.
1 t. nutmeg
Preheat to 425F. Roll out pie crust, place in pan, and dock with a fork. Pour sugar and flour into crust and stir with fingers to combine (I love the method for this recipe!) Pour in vanilla and cream and continue to stir with fingers to combine. This may take a few minutes and splashes are okay. Enjoy the cool grainy sensation and the finger licking to follow. Place butter bits evenly over mixture and sprinkle with nutmeg.
Bake for 10 minutes, then lower oven temperature to 350F and bake for 30 minutes. top should be lightly golden and bubbly. Allow to cool to room temperature, then cover and chill in the refrigerator for a minimum of 1 hour before slicing into creamy deliciousness.
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