Recipes for "sugar cream pie"

Preheat oven to 425 degrees F (220 degrees C).

In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9" pie shell. Sprinkle top with cinnamon.

Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.

Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook, and stir for 2 more minutes. Remove from heat.

Beat yolks slightly. Gradually stir 1 cup of custard mix into yolks. Return yolk mixture to the saucepan with the rest of custard and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, lemon juice, and zest. Fold in sour cream.

Pour filling into baked pie shell. Chill until set.

Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.

Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.

Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.

Preheat the oven to 375 degrees F (190 degrees C).

Beat 1 ¼ cups sugar, sour cream, eggs and 2 tablespoons flour together in a large bowl until smooth; stir in vanilla and salt. Fold in rhubarb until incorporated; pour filling into pie shell.

Bake in the preheated oven for 30 minutes.

Meanwhile, combine ⅓ cup sugar, ⅓ cup flour, and cinnamon in a small bowl; cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Set topping aside.

Remove pie from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle topping over pie. Bake until filling is set and topping is golden brown, about 30 minutes more.

In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Gather all ingredients.

Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.

Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon.

Put under broiler until butter bubbles - watch it carefully as it doesn't take long.

Refrigerate pie for at least 1 hour before serving.