Sugar Pie

Sugar Pie

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 3

    tablespoons unsalted butter, room temperature

  • ¼

    cup + 2 tablespoons sugar

  • heaping ½ cup all-purpose flour

  • ¼

    cup + 2 tablespoons rolled oats

  • ½

    teaspoon baking powder

  • Sugar Pie Filling Ingredients

  • 4

    tablespoons unsalted butter

  • 4

    tablespoons cornstarch

  • ¾

    cup sugar

  • cups half and half

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon freshly ground nutmeg


Shortbread Crust Instructions Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together. Grease two 5" skillets and press shortbread crust into the bottom of each skillet. Sugar Pie Filling Instructions In a medium-sized saucepan, melt butter on medium heat. Once butter is melted, add cornstarch, sugar, and half and half. Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like. Remove from heat and mix in vanilla. Assembly and Baking Instructions Preheat oven to 350 F. Distribute filling evenly over shortbread crusts in the two prepared skillets. Sprinkle nutmeg over the filling. Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet. Remove from the oven and cool to room temperature. Refrigerate overnight. Serve cold straight from the skillet or cut into slices.


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