![]() ![]() Since most commercial buttermilk is lowfat, I would add an egg for richness. Buttermilk–if you use buttermilk, you’ll be making buttermilk pie.The flavor will be very different, and you really won’t be able to call it sugar cream pie, but if it’s all you have, it’s worth a shot. evaporated milk–I have not tried with evaporated milk, but my bet is you’ll have to reduce the amount of flour since there is less liquid in evaporated milk.whole milk–your pie will be a bit less rich than this recipe.light cream–your results will be pretty similar to this recipe.This recipe contains both cream and milk. Just because it’s called sugar cream pie doesn’t mean you have to make it with all cream. ![]() A little grating of fresh nutmegor a sprinkle of cinnamon is a lowkey, eays and homey way to finish off this Indiana classic.Ĭan You Use Half and Half Instead of Cream? Dust finished pie with nutmeg.A simple pie like sugar cream only needs simple garnish.Stir about 10 minutes into baking to make sure the batter stays together. Stir the filling during baking.This step keeps the flour in the mix from rising up and baking into a cake layer on the top of the pie. ![]() Dan Quayle says to put pats of butter and nutmeg on the bottom of the crust before filling, so that’s what I did. Add butter and nutmeg to the crust.The filling is as easy to make as whisking it all together in a bowl. (More information on keeping your pie crust from shrinking). Freezing the pie crust before filling and baking helps to ensure your crust won’t shrink or slump in the oven. Granted, I haven’t had all the kinds of sugar cream pie that are out there, but this is the one I made and I think it’s pretty excellent. If you don’t like nutmeg, you may use ground cinnamon instead
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |