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Sugar Cream Pie

5 Jul

Did you know that the sugar cream pie is the official pie of the state of Indiana?  Until just a few months ago I had never even tasted it.  My family transplanted to the Hoosier state from Oklahoma, so I’m guessing that is why I never had it.  I grew up on my Grandma’s homemade chocolate cream pie.

My husband has been a Hoosier his entire life and he loves sugar cream pie.  He recently discovered a restaurant in downtown Indianapolis that serves sugar cream pie that is made at a little Zionsville bakery called My Sugar Pie.  Of course he wanted me to figure out how to make it like them.  I was happy to oblige him.  (By the way, that picture up there is a My Sugar Pie photo.  I forgot to take a picture of my version before we finished the whole thing)

My first go at it was a success, or so I thought.  One of the many food blogs that I read posted a recipe for the pie so I gave that one a try.  You can find the recipe here.  It was delicious!  So why wasn’t it a success?  It has vanilla in it.  Hubby says vanilla just makes it a vanilla cream pie, not the same thing.  Of course it did not stop us from eating the whole thing!

Attempt number two was a complete flop.  We threw it away.

You know what they say, third time’s a charm.  Before I share the full recipe with you, I want to share a few details.  Pie #1 was prepared by pre-baking the pie shell, cooking the filling on the stove top, then putting it under the broiler for a minute or two.  Pie #2 was prepared by filling the unbaked pie shell with the cold cream mixture and baking for almost an hour.  Pie #3 is a combination of both of these methods.

After several hours of pouring over hundreds of cookbooks (really it was only about 10 cookbooks and took about half and hour!), I finally stumbled on the recipe I am going to share with you.  Hubby says it doesn’t taste exactly as My Sugar Pie’s version, but it’s pretty darn close!  The recipe was in one of the many “church lady” cookbooks I have.  Those cookbooks really do have the best tried and true recipes from Grandma’s kitchen.  Anyhoots, on with the recipe……..

Sugar Cream Pie

2 cups half & half

1/4 cup cornstarch

1 stick butter (no substitutions!)

1/2 tsp. salt

1 cup sugar



9″ unbaked pie shell (I made my own but feel free to use a store-bought shell)

Preheat oven to 350 degrees.  First, put cornstarch, sugar, and salt in a 2 qt. sauce pan, mix well.  Then add half & half and butter.  Cook over medium heat, stirring constantly, until thickened.  Pour into an unbaked pie shell.  Sprinkle with cinnamon and nutmeg.  Bake for about 25 minutes.

Allow pie to cool to room temperature then refrigerate for 2 hours before serving.  Store pie covered in the refrigerator.

I guess it’s safe to say that I am officially a Hoosier.  I know how to play Euchre and I really like sugar cream pie.


How to Roast a Marshmallow

26 May

Believe it or not, there is a right and a wrong way to roast a marshmallow.

This is the wrong way…

This is just burnt sugar.  Who wants that?

Roasting a marshmallow takes patience.  My children have learned patience through roasting the perfect marshmallow (of course the reward for their patience is sugar!).

Load up your Hot Dog roaster

Hover your marshmallows high above the hot coals, NOT directly in the flame

Rotate, Rotate, Rotate

When the marshmallow is golden brown in some spots and just about to fall off the roaster, it is ready.

I promise you, if you can wait for the marshmallow to look like this, all of the work is worth it.  The centers are liquid marshmallow.  I love a marshmallow roasted like this so much that I don’t even bother with the chocolate bar and graham cracker!

Oh My Goodness!… a jar

10 Mar

I think I’ve said before that I follow several food blogs.  Love them!  Read them everyday.  I am constantly amazed that some of those food bloggers that primarily blog about sweets don’t weigh 300 pounds.  I certainly would.  Today one of the blogs that I follow posted Mint Fudge Brownies in a Jar.  I decided to improvise a little and make cupcakes in a jar instead.

Oh! My! Goodness!

These cupcakes are something worth sharing.  The instructions are essentially the same.  Using a dark chocolate cake mix, I baked the cupcakes in the same type of mason jar (that I sprayed with cooking spray) for 25 minutes at 325 degrees.  I also left off the cookie crumb topping.

Since I only had 12 mason jars I had enough batter left over to make four of these little cakes.  Several years ago John and I found these mini-bundt molds at an antique mall, they’re really cute (they might really be gelatin molds, but I use them for cake).

The kids are going to love them!

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