I had cream to use up last week, so I pulled out my great-grandma’s recipe for cream pie. It is easy, yummy, and unique and fun to make.
I didn’t have pie crusts in the freezer, so first there was pie crust to make! Plus, the bonus of then having pie crusts in the freezer!
I enjoy making pie crusts. When I was first learning too, I really didn’t. But after a lot of years and a lot of pie crusts, I do. They can be tricky, but I don’t strive for perfection and I also rarely make a top crust. I finally figured out that I like a crumb topping better on fruit pies, not to mention how much easier they are!
Ready to be filled!
Ingredients
- 1 cup sugar
- 3 T. flour
- pinch of salt
- 2 cups cream
- 1 unbaked deep dish pie crust
Instructions
Mix flour, sugar, and salt in an unbaked pie crust with your fingers. Pour in cream and carefully combine. (I use a fork or rubber spatula to combine.)
*It's a good idea to use a deep pie plate, as this filling likes to bubble up.
Bake 10 minutes at 400 degrees. Stir with a rubber spatula. Sprinkle with nutmeg. (I use cinnamon too.) Bake 30 minutes at 350 degrees. It will still be jiggly even when it is done, but it gets more solid as it cools.
https://adelightfulglow.com/garbers-best-cream-pie/{post contains affiliate links}
You also want to use a deep pie plate. The filling likes to bubble up and it runs over in my Corningware pie plates. My favorite pie plates are the ones I have from Longaberger. They are deep and I very rarely have a pie run over in them.
Ready to bake!
Ready to cool and eat! This pie doesn’t come out looking beautiful like some do. It bubbles up enough that it messes up the top, but it is yummy and that’s what I’m usually after when I’m baking for my family!
Happy Friday! Maybe it will include some pie! I could go for pumpkin pie about now.
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A piece of Garber’s Best would suit my taste buds really well right now! I like mixing this with my hands, and I mix the cream in with my hands,too. Always have a picture in my mind of Grandma making it.
It was yummy!
Memories are so special.
Sugar cream pie is my favorite, my dad’s wife’s too – I might have to make one this weekend to share with her. I remember my mom and I trying to find the perfect sugar cream pie, one of the recipes handed down from her aunt was similar to this one but the directions actually said “mix with your finger”. My mom and I thought that was hilarious. Pie crust is my least favorite thing in the world to make – especially a baked crust, mine always shrinks and falls. My mom was famous for her pie crust so I’ve got some big shoes to fill!
I love sugar cream pie too.
I know-don’t think I’ve ever seen another recipe for pie that says to mix it with your fingers! What a sweet memory of your mom.
I have trouble with baked pie crusts sometimes too. I don’t worry about it too much anymore. Fill it up and it soon gets eaten! 🙂
I’ve never heard of this before but it sounds good! And easy enough that I could make it! (I don’t make my own pie crusts though…I’m lazy like that!)
We all have our lazy-like-that things! 🙂 Hooray that pie crusts are available to buy!
It is an easy pie. The bubbling over is the main thing that can be a pain. I am the voice of experience!
Ah Garber’s Best. Makes me think of Grandma. And all the other great meals I remember her fixing. It seems impossible that her lavish meal fixing days are over. So glad she is feeling better now, I hate to think of here in pain.
I like to make pie crust too, but I enjoy it much more in a kitchen that is not so space challenged as mine is. And I like crumb crusts too. Easy and it gives you more crusts to put in the freezer for later! I think the crumb crusts are prettier on the fruit pies too.
It does seem strange to not have Grandma cooking and passing food and saying, “Here have some more. Did you get enough?”
I’m definitely a crumb crust fan! They have many things going for them!!
We love sugar cream pie here in Indiana! In fact, it has been declared our “state pie”! I also notice that you have the Longaberger pottery pie plates. Don’t you just love how things bake in that pottery? I have a set & use it often.
Your pie looks yummy.
What a fun fact! We studied states one year and had a cookbook with recipes from each state, but I didn’t remember that it was Indiana’s state pie. I will have to pull that cookbook out and see what recipes it holds for IN.
I love, love, love my Longaberger pie plates! One of my favorite kitchen things.
Hi Deborah!
I still like sugar cream pie – my favorite is to skip the cinnamon or nutmeg, put sliced strawberries or raspberries in the bottom of the pie crust, then pour the previously whisked ingrediants over top and bake. Mmmm! Funny thing; nobody here in PA Dutch Country knows what it is. It is all about shoo-fly pie in our neck of the woods!
I’ve seen recipes that add fruit into the cream pie. I’ve eaten it, but I don’t think I’ve ever tried it. I think I’ve had blueberry. It’s been a while. 🙂
I know shoofly is a big PA Dutch thing, but I would’ve thought that they’d have every kind!
*ever tried making it.
When I ate it, I tried it! 😉
Interesting! I made Cream Pies when my parents would come to visit, because my dad liked them so well. Before too long, it became one of Kent’s favorites, too.
Here I am, reading this on Sunday, Oct. 7th…my dad’s
birthday.
That’s a neat memory for your dad’s birthday. Time goes by so quickly.
proof that I don’t need to look at recipes when I am hungry! looks yummy!!
Isn’t that the truth? Everything looks so yummy when you’re hungry!