Martha Stewart’s Hoosier Sugar Cream Pie | Martha Bakes Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make a pat brise butter crust and roll it out, turning the edges under a double edge on the glass pie plate.

Make slanted cuts on the edge of the crust to create a pointed design.

Blind bake the crust in a preheated oven at 375°F (190°C) for 25 minutes with parchment and weights.

Remove the weights and parchment, and continue baking for an additional 15 minutes until lightly golden.

In a saucepan, melt half a stick of butter over medium heat to make a roux.

Add a quarter of a cup of flour to the melted butter and cook for about 2 minutes without browning.

Slowly whisk in 1 cup of heavy cream and 1 cup of whole milk, followed by 1 cup of sugar and 1 teaspoon of vanilla extract.

Bring the mixture to a boil, then reduce to a simmer and cook for 1-2 minutes until thickened.

Pour the custard filling into the baked pie crust carefully to avoid breaking the crust points.

Bake in the preheated oven until the filling is slightly set, about 25 minutes.

Remove from the oven and cool on a rack until completely cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens