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Sugar Cream Pie Recipe - This vintage pie recipe is an easy dessert recipe for the holidays or any old time! Paula adds a sprinkle of brown sugar on top to make it into a crème-brûlée-style pie.
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Sugar Cream Pie Recipe: https://www.pauladeen.com/recipe/sugar-cream-pie/
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#pauladeen #loveandbestdishes
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0:00
- Hey, y'all.
0:02
I'm so glad to be here today.
0:06
I took y'all on a tour of the kitchen
0:08
and now I'm fixing to make the first recipe
0:12
since we've moved back into our forever home.
0:18
And I hope y'all have enjoyed the tour.
0:20
I'm going to do lots more tours,
0:24
but just the kitchen,
0:26
just the kitchen and dining room area right now.
0:29
So I do hope that y'all enjoyed it.
0:32
Well, I want to read to y'all an email
0:34
that I got from a lady named Julie Varsano
0:40
and I just got the cutest note from her.
0:43
She said, "Dear Paula, I sent this recipe to you many months
0:47
"back when you first started
0:49
"your quarantine cooking channel."
0:52
Well, it's a recipe for a sugar cream pie.
0:57
She said, "Oh, but don't let that name fool you
1:02
"because there's only three tablespoons of sugar
1:04
"in the whole pie, yet it still tastes wonderfully
1:09
"creamy and sweet and I'm so excited for the day
1:13
"I might see you make it.
1:15
"The original recipe had far more sugar.
1:18
"So I changed it up for my husband since he's diabetic.
1:23
"And I think you should make this as soon as possible
1:27
"for your Michael, because truly Paula,
1:30
"do you really want to see him cry any more?
1:33
"Smiles."
1:34
(laughing)
1:36
So y'all have seen Michael come into the kitchen
1:39
and say, "I'm on that diet (crying).
1:42
(Whining) "I want some."
1:44
(cackling)
1:45
He's a big cry baby like that, y'all.
1:48
(laughing)
1:50
So Julie, I really, I really got my tickle box turned over
1:54
on that one.
1:57
"My husband loves this pie as your hu...
2:01
"My husband loves this pie so much that I make one
2:05
"about every week.
2:07
"You just add cinnamon on the top.
2:09
"And if you don't like cinnamon or nutmeg,
2:12
"just leave it off, just make it your own."
2:15
Well, you know, I always tell everybody, Julie,
2:17
go right by the recipe the first time you make it
2:20
and the next time make it your own.
2:22
But I am gonna do one little thing different
2:25
that I'm gone to share with y'all.
2:30
Julie goes on to say, "This recipe dates back to the 1800's
2:34
"but I just discovered it five years ago.
2:37
"It is so worth it to prepare as it is fast and easy."
2:43
And when you're just hungry for something sweet
2:45
but yet on the lighter side, you must try it.
2:49
So there's no baking to it.
2:52
The only baking that you have to do is for your pie crust
2:58
and that is pre-baked.
3:00
And so Julie,
3:06
I (chuckling), I added four tablespoons.
3:11
I'm putting in four tablespoons of sugar.
3:16
You recommended three and you said the original recipe
3:20
was a lot more so I just added one more tablespoon.
3:24
So I'm using four tablespoons where you normally use three,
3:29
and this is my corn starch.
3:32
And the corn starch is gonna be our thickening agent.
3:40
And just going to mix those up together
3:43
(whisk scraping bowl)
3:47
Our whisk is acting kind of like a sifter.
3:51
And then we're going to add our cream
3:55
and we are using heavy cream,
3:57
two and a fourth cups of heavy cream.
4:01
I do love a cream pad, Julie.
4:04
Let's see, and the butter.
4:11
So I'm going to mix this up and then,
4:13
(whisk scraping bowl)
4:18
the stove has been used so much.
4:21
It was original stove,
4:24
a stove top that we put in here 17 years ago
4:27
and we have 'bout scrubbed the,
4:33
the writing off to tell me which is which
4:38
so I think this is gone be the right one
4:40
for the one closest, yeah.
4:44
That's right.
4:45
Okay, so slowly adding my heavy cream to my sugar
4:50
and cornstarch.
4:59
I just love it when y'all send in recipes to me,
5:04
especially recipes, I've never heard of before.
5:09
So Julie, I hope you're watching.
5:13
I hope you're watching.
5:14
Now how long will it take this recipe Teresa?
5:17
- [Teresa] To thicken?
5:19
- No, to hit the airwaves.
5:22
- [Teresa] Oh, not long.
5:23
It'll probably be up within next week or so.
5:26
- Oh, good.
5:30
So just know that the day I shoot,
5:34
a video- - It's usually a two week
5:35
window after.
5:36
- Yeah, it has to be edited and all of that.
5:43
So Julie says "Cook over medium heat, whisking constantly
5:50
"to prevent scorching and cook it until the mixture thickens
5:57
and beginnings to boil."
5:59
"And then cook for one more minute."
6:02
"Then remove from heat and add the vanilla
6:05
"and pour the filling into your pre (chuckling),
6:10
your p-baked crust,
6:13
"Your pre-baked pie crust."
6:17
Okay, so this is gonna take just a couple minutes
6:24
and then we will have her done.
6:32
The worst part about this pie, Julie,
6:36
is having to wait four hours to taste it.
6:40
Four hours or overnight.
6:42
(chuckling)
6:43
- [Teresa] Can't wait four hours.
6:45
What Teresa?
6:46
- [Teresa] I didn't wait four hours.
6:47
(chuckling)
6:48
Teresa made this pie this morning at her house.
6:53
And she said it was delicious, Julie.
6:58
'Cause this is twice Julie sent in the recipe to us?
7:02
- [Teresa] Uh huh.
7:03
(chuckling)
7:04
Julie, I tell you what, I have really
7:08
and I thank you for saying that,
7:09
because that reminds me to tell y'all
7:13
between packing and moving,
7:18
I have gotten real behind, haven't I Teresa?
7:22
So I've got to get on the stick.
7:29
My mail has suffered because Eddie's going
7:36
in a thousand directions and I'm kind of sitting here
7:40
waiting on him to tell me what to do.
7:42
(both laughing)
7:46
So, but we gone get caught up.
7:51
Oh, and I signed back up do cameos again.
7:57
I don't know if y'all know what cameos is.
8:00
It's a website
8:04
where you can get celebrities..
8:08
- [Eddie] Say shout outs.
8:08
You know, just shout outs, happy birthdays.
8:11
- Yeah, yeah.
8:12
Just have a favorite celebrity texted a shout out
8:19
and do a video as a shout out for grandma's birthday
8:23
or a retirement or whatever,
8:28
whatever you want to send a shout out, to whom ever you want
8:34
to send a shout out to.
8:37
So I'm have started back doing that, but I was,
8:42
I was getting behind on that too.
8:44
So I took a little break when we started moving
8:49
and putting everything in boxes and trying to figure out
8:54
where the heck I was.
8:57
So it's ready and that probably took
9:02
maybe five or six minutes.
9:05
When it starts bubbling,
9:06
Julie said just to cook it for one more minute.
9:10
So this is simple, simple, simple.
9:14
All right, now I'm going to add my vanilla to it.
9:18
And it probably said...
9:21
- [Teresa] Two teaspoons.
9:22
- Oh two teaspoons, okay.
9:23
- [Teresa] Heavy vanilla.
9:25
- I love vanilla.
9:27
I've got a heavy hand cause I don't normally
9:31
measure vanilla so I always make sure
9:38
that I put a little extra.
9:43
Okay, looks delicious.
9:46
It looks like a vanilla pudding
9:50
that we've made.
9:51
So now I'm just gonna pour this into our pie shell.
10:00
Oh, it's gonna be a fat pie, Teresa.
10:09
Will it take any more, you think?
10:11
- [Eddie] Sure.
10:13
- Okay, here it goes.
10:18
Here it goes.
10:25
I love it.
10:25
You know, lots of times when you make a pie, Eddie,
10:30
there's not enough filling to, looks so skimpy in the shell.
10:37
So this is great to see.
10:41
Like this just perfect.
10:44
- [Eddie] Is this a regular pie crust or a deep?
10:46
- [Teresa] It's a deep dish.
10:47
- [Eddie] It is a deep dish?
10:48
- [Paula] I always buy deep dish,
10:51
- [Teresa] Which means I always buy deep dish.
10:55
- [Paula] Oh my goodness.
10:57
- [Teresa] Doesn't it tastes amazing?
10:59
- It is delicious.
11:02
So Julie, let me tell you what I think
11:03
after licking my finger,
11:08
it reminds me of a creme brulee.
11:10
You know, not flavored yet.
11:15
And Julie tells us to
11:25
" Then remove from the heat and add vanilla.
11:27
"Pour the filling into the, set your oven to broil
11:30
"with the door propped open, propped open.
11:34
"Drizzle the two tablespoons of melted butter
11:38
"on top of the pie."
11:41
And she said, "Tilt it."
11:46
So it'll go all over it.
11:49
So I'm gonna,
11:51
Teresa said that she used a brush,
11:56
to brush it on the one she made.
12:01
So I'm prepared to do whatever.
12:06
Right now, I think I'm gonna try Julie's way
12:13
and see if that works,
12:14
that really moves the pie around a good bit.
12:18
So now I'm doing Teresa's way (chuckling)
12:21
and Teresa, I think your way is gonna work good for me.
12:29
Julie's way got it started.
12:32
And Teresa's way is finishing it up.
12:36
- [Teresa] Don't call it my way anymore after this.
12:39
(Paula chuckling)
12:40
'Cause mine went sideways.
12:41
- [Paula] It did (chuckling).
12:44
Beautiful, beautiful, beautiful.
12:52
Okay, so this is where I'm gone be doing something
12:57
a little different, Julie,
13:00
because it does remind me of creme brulee
13:04
and you know, to candy the top of a creme brulee,
13:11
you have to put it in a broiler or use your little instant
13:15
fire to burn it with.
13:18
So I'm going to add brown sugar
13:23
on top of that butter.
13:28
And I think we're going to have a creme brulee girl.
13:33
A creme brulee pie.
13:46
And I usually use,
13:49
seems like it's been a long time since I made creme brulee,
13:53
but seems like I usually use brown sugar
13:56
instead of white sugar.
13:58
All right, Julie, doesn't tell us how much cinnamon so
14:05
I'm just gone put what I think is
14:10
the right amount.
14:16
And now nutmeg.
14:18
And she doesn't tell us either how much nutmeg you use,
14:22
but nutmeg is a real strong spice
14:29
so I'm not gone put as much nutmeg as I did cinnamon.
14:36
All right, I've got the find,
14:39
excuse my back.
14:43
I'm gone set my oven to broil.
14:55
Set that to broil, let them get hot a second.
15:00
I wish I had
15:04
a pizza paddle, Eddie,
15:05
that I could put this pie on
15:08
and just hold it with a pizza paddle.
15:11
- [Teresa] Cause it only takes a second.
15:13
- I know and I want to be prepared.
15:15
- [Teresa] I learned the hard way.
15:16
(Paula laughing)
15:17
- I want to be prepared
15:24
to move it quickly.
15:27
All right, so what do you think so far?
15:30
Julie, you don't think I've messed it up, do you?
15:32
- [Teresa] It looks yum.
15:34
- It does look so yum.
15:36
I wish I knew where my lighter was,
15:41
but you know, I hadn't seen it in a good while.
15:44
- [Teresa] I bet it's lost in that garage.
15:46
- Probably.
15:50
So you know, whenever you broil,
15:57
you don't need to close your oven.
16:02
You should always leave it cracked like that
16:07
so you can keep an eye on it because that broil,
16:10
it's a serious, it's a serious kind of heat.
16:18
Ovens get so hot.
16:19
Look what I did the other day
16:22
coming out of the oven.
16:24
Oh, I was, I had a black skillet, a cast-iron in there.
16:31
It hurt so bad.
16:35
But I've just got to go to the store
16:37
and get me another.
16:39
- [Eddie] Kitchen torch?
16:40
- Yes.
16:41
Yes.
16:44
Okay.
16:46
Julie, I hope you don't think I've ruined your pie recipe
16:51
and I did something that I tell everybody not to do,
16:56
to go right by the recipe the first time you make it.
17:00
But it just looked so much like creme brulee
17:03
and that little taste I had tasted just like it.
17:06
So I can't hardly wait
17:11
for the four hours?
17:14
- [Teresa] I told you I couldn't wait four hours
17:16
so Julie, I cheated and put mine in the freezer.
17:20
- (chuckling) Did you hear that, Julie?
17:21
Teresa says she cheated and put hers in the freezer.
17:24
(chuckling) - And it worked out perfectly.
17:26
- So we'll have to get back to you on the tasting,
17:31
but I can tell you I'm not gone be disappointed.
17:35
Okay, can y'all believe it has been four hours on this pie?
17:40
I'd like to say it flew by, but it didn't,
17:42
I've been waiting a long time to taste this,
17:46
what's the name of it?
17:47
Julie's?
17:48
- [Teresa] Sugar cream.
17:49
- [Paula] Sugar cream pie.
17:53
And she told me to finish it off with nutmeg and cinnamon
17:59
on top with melted butter and broil it under the broiler
18:04
just for a minute for it to all melt
18:08
and it sounded so creme brulee-y to me.
18:13
I said, well, I think, and Teresa had already made the pie.
18:18
And she said it did taste like a creme brulee.
18:21
So I said, I'm gone put some brown sugar on it
18:24
and hopefully the brown sugar will candy on top of it.
18:28
So it'll be like a creme brulee pie.
18:32
And you know what my favorite thing in the world is?
18:39
When you just take a pie out of the oven or the freezer
18:43
and a friend drops in,
18:46
just in time to try the pie.
18:49
Carolyn Hawtwin y'all.
18:50
Y'all have known her,
18:52
she has decorated everything I've ever had in the world.
18:56
(laughing)
18:57
- We're still together.
18:58
- Yes, after how many years?
19:00
Lord have mercy. - Oh, 17.
19:01
- Yeah.
19:02
It feels like more than that.
19:03
- I know, doesn't it? (chuckling)
19:04
We've done so many different things together.
19:07
Carolyn's been in Wyoming for three weeks
19:10
and we've missed her.
19:13
All right, so baby fork it.
19:14
- It looks fabulous.
19:15
Doesn't this look like a creme brulee?
19:17
Looks exactly like a creme brulee which I love.
19:20
Oh my goodness.
19:20
Okay.
19:21
Here we go. - So tell me what you think?
19:23
Oh, is it good?
19:25
It's really good.
19:26
Hear the crackle of the...
19:29
- You did a good job on top.
19:31
- It's not me, it's my friend out there, Julie.
19:35
- Okay. Julie.
19:37
Oh, wonderful.
19:39
- Isn't it wonderful?
19:40
- Oh my goodness.
19:41
- You wanna take Chad a piece?
19:42
- Maybe.
19:45
I love dropping in when I'm hungry.
19:48
(chuckling)
19:49
Actually I'll come more often.
19:52
Oh, this is so good, Paula.
19:54
- So easy Carolyn.
19:55
- Really?
19:56
- Yes, it's just sugar, corn starch, stir that together.
20:01
Heavy creme and
20:06
flour and that's it.
20:07
- Wow, it's wonderful.
20:09
- (with full mouth) I'm so glad you were here to taste it.
20:11
- I am too.
20:12
(Paula laughing)
20:13
My goodness, how lucky I am.
20:14
- Come one now, finish eating.
20:15
- Oh my goodness, okay.
20:17
- 'Cause I might get more than you by accident.
20:25
Julie,
20:26
Thank you so, so - It's wonderful.
20:27
so, so much.
20:30
I love it.
20:32
And I love you for watching and sending it to me
20:36
and hopefully we can keep Mikee from crying.
20:40
(laughing)
20:42
That's in best dishes, girl.
20:45
- This is really good to.
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