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I'll admit that I haven't tried these (yet -- they sound wonderful), but I did a websearch for you and came up with these 3:
Sugar Cream Pie
1 9-inch pie crust (unbaked)
1 c. sugar (white or brown)
1/3 c. flour
1/4 tsp. salt
1 3/4 c. light cream, warmed
3 Tbls. butter, softened
1/4 tsp. nutmeg
Preheat oven to 450 degrees F.
Line a 9-inch pie pan with rolled out dough,
prick all over with a fork, then press a piece
of heavy-duty foil snugly into the pie shell. Bake
for about 6 minutes, remove the foil and bake about
4 minutes more until just beginning to brown.
Remove from oven and reduce heat to 350 degrees.
Sift the sugar, flour and salt into a bowl, and stir
with a fork; mix well. Pour the sugar mixture into
the pie shell and spread evenly over the bottom.
Pour cream over the sugar mixture, completely covering.
Dab the softened butter in bits over the cream. Sprinkle
the nutmeg evenly over the top.
Bake at 350 degrees for 45 minutes or until golden spots
form on top. This may take as long as an hour. The filling
will seem liquid but will become more firm as it cools.
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Lytle's Sugar Cream Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Sugar
1/3 cup Flour
2 cups Whipping cream
dash Salt
2 tb Butter
Nutmeg to taste
Unbaked pie shell
Combine sugar, flour, salt and butter. Stir in whipping cream
and mix well. Add nutmeg to taste and stir. Pour into unbaked
pie shell and bake in 350° oven for one hour.
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Sugar Cream Pie
2 C. Milk
1 C. sugar
1 stick butter, cut into small pieces
1/3 C. cornstarch
1 tsp. vanilla
1 baked pie shell, warm
nutmeg
In a double boiler, whisk 1-1/2 C. milk with sugar and butter til melted and smooth. Mix remaining milk and cornstarch til smooth, add to milk mixture. Continue whisking til thick. Remove from heat and add vanilla. Pour into pie shell, sprinkle on nutmeg and bake at 375° for 10 min.
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