Sugar Cream Pie

Adapted from a family recipe handed down to Sister Susan Karina Dickey , O.P., Ph. D., of the Diocese of Springfield, Illinois. Recipe makes 1 pie.

Whatcha Need:

• 1 frozen 9-inch pie shell, thawed, unbaked
• 1/4 cup all-purpose flour
• 1-1/4 cups granulated sugar
• 2 cups heavy whipping cream, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon freshly ground nutmeg

Whatcha Do:

1. Preheat oven to 425ºF. Place pie shell on rimmed baking sheet.

2. Place flour and sugar in the unbaked pie shell. Add cream and mix well using your fingers to slowly combine the dry and liquid ingredients (this prevents the cream from whipping). Add vanilla extract and continue stirring with fingers. Sprinkle with freshly grated nutmeg.

3. Bake 10 minutes, reduce heat to 325 degrees and continue baking for approximately 45 to 55 minutes. Center will appear soft, but pie will set up as it cools. Do no over bake.

4. Remove from oven and allow to cool before cutting.

Note: Although you may refrigerate the pie, it usually is not necessary in order for it to set.