Sugar cream pie

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 426, total fat 30 G., saturated fats 17 G., proteins 3 G., carbohydrates 38 G., fiber 1 G., cholesterol 90 mg, sodium 136 mg, sugar 21 G.

Enjoy the combination of a soft, creamy filling and a crumbly, melt-in-your-mouth crust. The creamy filling is topped with a sugary crust. Its sweet flavor is pleasantly tempered by a hint of nutmeg. Let the finished pie cool completely to allow the filling to set and make slicing easy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups of premium flour + extra for working with the dough
0.5 tsp salt
6 tablespoons chilled unsalted butter, cut into 1cm pieces
2 tbsp. chilled shortening

Filling

2 cups heavy whipping cream
1 cup of sugar
0.5 cups premium flour
0.5 tsp vanilla extract
2 tbsp unsalted butter, cut into 1cm pieces
1/8 tsp freshly grated nutmeg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, margarine, cream, nutmeg

Cooking the dish according to the recipe:

Bake the cake:

Combine the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles coarse meal with pea-sized pieces of butter. Sprinkle with 3 tablespoons of ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn the dough out onto a sheet of plastic wrap and form into a disk; wrap tightly and refrigerate for at least 1 hour or until tomorrow.
On a lightly floured work surface, roll the dough into a 27cm (11in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging edges under the dough and press them with your fingers. Prick the bottom with a fork. Refrigerate the crust until firm, about 30 minutes.

Place the baking sheet on the middle rack of the oven and preheat the oven to 220°C.
Prepare the filling:

Combine the cream, sugar, flour, and vanilla extract in a bowl. Pour the mixture over the cooled cake, scatter with pieces of butter, and sprinkle with nutmeg. Carefully transfer the pan to a hot baking sheet and bake for 10 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is golden brown and the filling is bubbling, about 55 minutes (the center will still jiggle slightly); cover the edges of the crust with foil if they begin to brown. Transfer the pie to a wire rack and let cool completely. Serve chilled or at room temperature.