Reviews

Add Rating & Review

Back to Sugar Cream Pie with Raspberry Whipped Cream

All Reviews for Sugar Cream Pie with Raspberry Whipped Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Sugar Cream Pie with Raspberry Whipped Cream

Recipe Summary

Yield: Makes one 9-inch pie

Ingredients

Ingredient Checklist

1/2 recipe Pate Brisee for Sugar Cream Pie

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups heavy cream

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter, cut into small pieces

1/4 teaspoon freshly grated nutmeg

Raspberries, for serving

Raspberry Whipped Cream for Sugar Cream Pie, for serving

Gallery

Sugar Cream Pie with Raspberry Whipped Cream

Recipe Summary

Yield: Makes one 9-inch pie

Sugar Cream Pie with Raspberry Whipped Cream

Sugar Cream Pie with Raspberry Whipped Cream

Sugar Cream Pie with Raspberry Whipped Cream

Recipe Summary

Yield: Makes one 9-inch pie

Recipe Summary

Yield: Makes one 9-inch pie

Yield: Makes one 9-inch pie

Makes one 9-inch pie

Ingredients

Ingredients

  • 1/2 recipe Pate Brisee for Sugar Cream Pie
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 teaspoon freshly grated nutmeg
  • Raspberries, for serving
  • Raspberry Whipped Cream for Sugar Cream Pie, for serving

Directions

Roll out dough to an 11-inch circle (1/8 inch thick). Fit into a 9-inch pie plate; crimp edges. Refrigerate. Preheat oven to 425 degrees. Sift sugar, flour, and salt together into a stainless-steel bowl; set aside.

Heat cream in a small saucepan over medium-high heat until hot but not boiling. Whisk into sugar mixture; whisk until sugar is dissolved. Stir in vanilla. Set in an ice-water bath; let cool completely.

Pour filling into pie shell. Dot with butter; sprinkle with nutmeg. Bake 15 minutes. Reduce temperature to 350 degrees. Cover edges of crust with a foil band. Bake until a thin knife inserted in center comes out clean, 50 to 55 minutes more. Let cool on a wire rack. Serve warm with berries and raspberry whipped cream.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Sugar Cream Pie with Raspberry Whipped Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sugar Cream Pie with Raspberry Whipped Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest