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Sugar Cream Pie – Spicy cuisine from the south : FOOD

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Sugar Cream Pie is an egg-free cake with a creamy filling, seasoned with vanilla, cinnamon and nutmeg. Served great warm or chilled with a little whipped cream.

Hoosier Sugar Cream Pie

This cake is also known as Hoosier Cream Pie and the like Egg pudding cake or Buttercream cakeIt’s a simple cake with simple ingredients, but it’s incredibly tasty.

This filling consists of sugar, milk, corn starch and butter and has a wonderfully buttery taste. It tastes a little like creme brulee. Perfect for Easter, Thanksgiving or just about any occasion.

You start by blind baking a pie crust. You can use either cake weights or dried beans to hold the cake crust in place when baking. Otherwise, it will bloat.

Next, make the filling on the stove and pour it into the pre-baked pie crust.

Hoosier Sugar Cream Pie

Then the cake bakes only 15 to 20 minutes. It will be very shaky when you take it out of the oven, but it will get firmer when it cools down. The cake must be refrigerated for at least a few hours before slicing it. Serve cold or hot in the microwave.

I love that this sugar cream cake is made from basic pantry ingredients and is ideal when you run out of eggs.

Recipe tips:

  • It is kept in the fridge for 5 days.
  • Instead of whole milk, 2% milk can be used.

Hoosier Sugar Cream Pie

Try these other simple cake recipes:

Hoosier Sugar Cream Pie

Sugar cream cake

Course: dessert

Kitchen: American

Keyword: simple cake recipe

Preparation time: 20th protocol

Cooking time: 15 protocol

Servings: 8th

Calories: 350kcal

Sugar Cream Pie is an egg-free cake with a creamy filling, seasoned with vanilla, cinnamon and nutmeg. Served great warm or chilled with a little whipped cream.

Print the recipe

  • 1 Cake crust, frozen, chilled or homemade
  • 1 Cup Granulated sugar
  • 1/4 Cup Cornstarch
  • 2nd cups Whole milk
  • 1/2 Cup Butter, cut into 8 pieces
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • Preheat the oven to 450 degrees. Fit the cake crust into a 9-inch cake plate and crease the edges.Place a layer of parchment paper or high-performance film in the cake crust and fill it with cake weights or dried beans.Bake for 8 minutes.
  • Remove the cake weights and parchment paper. Bake another 5 to 7 minutes or until light brown. Place the cake crust on the counter while making the filling.

  • Reduce the oven temperature to 375 degrees.

  • Whisk sugar and cornstarch in a medium-sized saucepan. Stir milk smoothly.

  • Bring the mixture to a boil and then bring to a boil. Simmer for 2 minutes, stirring constantly.

  • Remove from the heat and add the butter, vanilla extract and nutmeg. Stir until the butter has melted.Pour into prepared crust. Sprinkle cinnamon over it. Place the cake on a baking sheet in the event of an overflow. Bake for 15 to 20 minutes. Pie will still be shaky, but will get firmer when it cools down.
  • Allow to cool on the counter for 20 minutes and then refrigerate until completely cool.

Calories: 350kcal

Hoosier Sugar Cream Pie

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