It’s Pi day! I, having never been a huge fan of math or things math-related, have never really celebrated Pi day before. I didn’t post anything last year for Pi day, and I wasn’t planning on posting anything this year. However, I have been an avid food-blog reader for quite a few years now, and the entire food-blogging community seems to LOVE Pi day. Thinking about it now, it makes complete sense. Celebrate math with pie? Heck yes! I don’t know why it took me so long to jump on the bandwagon!
Either way, I was browsing through Annie’s Eats (I have mentioned her numerous times. Basically my food-blog idol.), and she celebrated Pi day by making this Sugar Cream Pie, which apparently is the State Pie of Indiana. As I have also mentioned before, I have rarely tried a recipe of hers that has failed me, so I decided to give this pie a go! It was also made extremely tempting by the fact that it can be made with pantry staples (hooray!) that you should have in your kitchen regularly, and is so easy to just go and whip up!
I have never had Sugar Cream Pie before (let alone heard of it before Annie enlightened me!), and when I woke up today and realized it was Pi day, I figured – Hey! Let’s make some pie, because, why not? I will let you know, I should have used a deeper pie dish, because I had some of the filling leftover, but it tasted like an absolutely phenomenal custard or creme brulee, so I was okay with it!
Yield: 1 9 inch pie
For the crust:
1 recipe Flaky Butter Pie Crust
For the filling:
¾ c. flour
½ c. sugar
1 c. light brown sugar
½ tsp. cinnamon (plus more for dusting)
¼ tsp. nutmeg
¼ tsp. kosher salt
1½ c. heavy cream
1½ c. half and half cream
2 tsp. vanilla
Preheat the oven to 400°F. Prepare pie crust, and roll out to about 12 inches, then lay in pie plate. Cover with a piece of aluminum foil or parchment paper, and place pie weights in dish. (If you do not have pie weights, dried beans or rice will work.) Trim away excess and create a decorative border if desired. (Side note – I did, but I need new pie weights. Mine were not heavy enough to stop the crust from rising enough, so all my beautiful crust work was lost in the crust shrinkage. Sad day.) Bake crust for 20-25 minutes, then remove pie weights and bake for 3-5 minutes longer until crust is golden brown. Transfer to a wire rack to cool, and reduce the oven temperature to 375°F.
In a large mixing bowl, mix flour, sugars, spices, and salt until evenly combined. Gradually whisk in the heavy cream, then the half and half and vanilla. Pour the mixed filling into the pre-baked pie crust.
Bake for 40-45 minutes until the top is browned and the center is just set. Dust with additional cinnamon, if desired. Let cool completely before slicing, and serve.