Whistle Stop's Sugar Cream Pie

Image source: idahofergusonfamily.blogspot.com

Ingredients:
1 1/2 cups Brown sugar (do not pack)
6 tbsp All purpose flour
1 cup Half and half
1 cup Heavy whipping cream
Pinch of Salt
1 tsp Vanilla
Butter
Cinnamon

Direction:
Mix together brown sugar and flour and put in bottom of an unbaked deep dish pie shell. Then mix together Half and half, whipping cream, salt, and vanilla. Slowly pour this mixture over the top of the brown sugar mixture.

DO NOT STIR!!!!! Dot with slices of butter and sprinkle with cinnamon. Bake 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake for 50 minutes. Serve slices of pie slightly warm.

**I have found that baking the pie in a glass pie dish has better results then using the pie shell already in a aluminum pan. The aluminum ready pie crust seems to over cook the brown sugar and make it hard instead of a gelatin type substance. Also Vanilla ice cream is a great accompaniment to the pie. Plus it will help ease some of the kick from the richness of the pie.

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Boston Cream Pie Recipe

Boston Cream Pie Recipe
This delicious cream pie recipe make a great afternoon tea dessert with it creamy custard filling.

INGREDIENTS FOR CAKE LAYERS
1/4 cup Butter; softened
1 cup Sugar
3 large Eggs
2/3 cup Milk
1 tsp Vanilla
1 3/4 cups All-purpose flour
2 tsp Baking powder


INGREDIENTS FOR CUSTARD
2/3 cup Sugar
1/3 cup Cornstarch
1/4 tsp Salt
2 1/2 cups Milk
4 large Egg yolks; lightly beaten


INGREDIENTS FOR GLAZE
3 oz Chocolate
1 tbl Butter
1/3 cup Confectioner's sugar
1/4 cup Milk


PREPARE CAKE LAYERS:
Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely.


PREPARE EGG CUSTARD:
In 2 qt. saucepan, stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth. Bring to boil over medium heat, stirring constantly; cook 1 minute
until mixture boils rapidly and thickens. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth. Return mixture to low heat; cook 1 minute longer. Do not allow to boil.Remove from heat; stir in 1 tbl of vanilla. Cool completely, stirring frequently.


PREPARE CHOCOLATE GLAZE:
In small heavy saucepan over very low heat, melt chocolate and 1 tbl butter, stirring frequently until blended and smooth. Remove from heat; stir in confectioners sugar and 1/4 cup milk until
blended and smooth. Keep warm, covered.


ASSEMBLE THE PIE:
Using sharp serrated knife, carefully cut cooled layers in half horizontally. Place one layer, cut de up, on serving platter; spread with 1/3 cooled custard. Repeat with remaining cake layers and custard, ending with cake layer, cut side down. Spoon warm glaze over top of cake, letting mixture drip down sides.

Makes 12 to 16 servings.

Pie Recipes: Boston Cream Pie