Retro Sugar Pie

Recipe

Dessert
Retro Sugar Pie

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2.33 out of 5 stars
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55 ratings

Recipe Data

16
Servings
50min
Prep
5hr
Total

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    Description

    Sugar Cream Pies have been around since the 1800s. Here, we tip our hats to this historical dessert and add a modern twist. It's garnished with raspberry coulis to add a fresh berry zing.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    Pie
    1 Single-Crust Pie Pastry
    1 ½ c. Hy-Vee granulated sugar
    6 tbsp. Hy-Vee corn starch
    ⅛ tsp. Hy-Vee salt
    3 c. Hy-Vee heavy whipping cream
    3 tbsp. Hy-Vee unsalted butter, chopped
    2 ½ tsp. Hy-Vee vanilla extract
    Topping
    1 ½ tbsp. Hy-Vee unsalted butter, melted
    3 tbsp. Hy-Vee granualted sugar
    ¾ tsp. Hy-Vee ground cinnamon
    Raspberry Coulis
    1 (12-oz.) Hy-Vee frozen unsweetened raspberries, thawed
    ½ c. Hy-Vee powdered sugar
    1 tsp. fresh lemon juice
    Fresh raspberries, for garnish

    Things To Grab

    • Rolling pin
    • Parchment paper
    • 9-inch pie plate
    • Pie weights
    • 2-quart saucepan
    • Pastry brush
    • Aluminum foil
    • Fine-mesh sieve

    Directions

    1. For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired. 

    2. Line pastry-lined shell with a 12-inch-round parchment paper. Fill two-thirds full with pie weights; refrigerate for 30 minutes.

    3. Meanwhile, for filling, whisk together sugar, corn starch and salt in a heavy 2-quart saucepan; add cream. Heat and continuously whisk over medium heat for 5 to 10 minutes or until slightly thickened. Do not let simmer or boil. Remove from heat. Stir in butter and vanilla. Cool for 30 minutes, stirring occasionally.

    4. Preheat oven to 400 degrees. Bake pastry shell for 20 minutes. Remove parchment paper and pie weights. Bake for 4 to 5 minutes more or until bottom looks dry and flaky, but still pale. Cover edge with foil to prevent overbrowning. Reduce oven temperature to 325 degrees.

    5. Spread filling into pie crust shell. For topping, brush melted butter on top of filling. Combine sugar and cinnamon; sprinkle evenly over butter on filling. Cover pie crust edge with foil. Bake for 20 to 25 minutes or 150 to 155 degrees. Remove pie from oven.

    6. Place oven rack 8 inches from the heat. Preheat broiler to HIGH. Broil pie for 1-1/2 to 3-1/2 minutes or until top is bubbly and sugar mixture is caramelized. Watch carefully to prevent burning. Cool pie on wire rack for 4 hours. Refrigerate until serving.

    7. For coulis, place thawed raspberries and powdered sugar in a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl; discard pulp and seeds. Stir in lemon juice. 

    8. To serve, garnish plate with raspberry coulis and fresh raspberries. Serve with additional coulis, if desired.

    Nutrition facts

    Servings

    381 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 68mg
    • Sodium: 128mg
    • Total Carbohydrates: 39g
    • Protein: 1g

    Daily Values

    0%
    Iron 3%
    0%
    Calcium 5%
    0%
    Vitamin D 0%
    0%
    Potassium 0%