Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in a 9-inch pie dish and crimp the edges.
3. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
4. In a saucepan, heat the milk over medium heat until it starts to steam.
5. In a separate mixing bowl, whisk the egg yolks.
6. Slowly pour the hot milk into the egg yolks while whisking constantly.
7. Pour the egg yolk mixture back into the saucepan with the remaining milk and whisk to combine.
8. Add the sugar mixture to the saucepan and whisk until smooth.
9. Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens and comes to a boil.
10. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
11. Pour the mixture into the prepared pie crust.
12. Sprinkle the chopped pecans over the top of the pie.
13. Drizzle the caramel sauce over the pecans.
14. Bake the pie for 20-25 minutes or until the crust is golden brown and the filling is set.
15. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 400
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
Sodium: 220mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 38g
Protein: 6g
Substitutions for ingredients:
- Instead of whole milk, you can use 2% or skim milk.
- Instead of pecans, you can use walnuts or almonds.
- Instead of caramel sauce, you can use chocolate sauce or butterscotch sauce.
Variations:
- Add a layer of sliced bananas to the bottom of the pie crust before pouring in the filling.
- Top the pie with whipped cream before serving.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly while pouring in the hot milk to prevent the eggs from curdling.
- If the filling is not thickening, increase the heat slightly and continue to stir until it comes to a boil.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate.
- Garnish the pie with additional chopped pecans and caramel sauce.
Garnishes:
- Chopped pecans
- Whipped cream
- Caramel sauce
Pairings:
- Coffee
- Hot chocolate
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the filling is too thick, add a splash of milk to thin it out.
- If the filling is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the filling to a boil to ensure the eggs are cooked through.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Sugar cream pie is a traditional dessert from Indiana, also known as Hoosier pie.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Caramelized
Serving suggestions:
- Serve the pie warm or chilled.
- Cut into slices and serve on individual plates.
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Taste: Sweet, Creamy, Nutty, Caramelized, Rich