A Pie Per Week: Sugar Cream Pie

Sugar Cream Pie

Brian:  Everybody has a favorite pie, and sugar cream pie happens to be mine.  The pie originated in Indiana, just like me, and we are both delicious!

Angie:  My Aunt Sandi makes an awesome sugar cream pie, and it was one of the first pies we made, right before we started to blog on our pie baking adventures.  The pie was a major hit at the Richardson house, so we knew we had to make it again.

Creaming butter, sugar, cornstarch.

                                     

Brian:  We are constantly asking for recipes, and our friends Tanda and Mike sent us this family recipe.  Apparently it placed at the Indiana State fair, and it features a unique secret ingredient...

Angie:  The secret ingredient is ice cream! 

We all scream for ice cream!

Brian:  It's been a very busy but fun weekend for us.  My twin brother and I celebrated our birthday on Saturday, and he made the journey from Nashville, TN to come spend the weekend with us.  There were lots of cards played, old stories re-told, and Pacer playoff games watched on the television.  What we didn't have, was lots of extra time, so we postponed pie baking until Monday.

Adding the cornstarch

Angie:  It was so nice to have the 4 day weekend, and I love visiting with Brian's family. I got the crust ready, and let Brian get to work on the filling.

Ice cream and milk added

Brian:  You cream together the sugar, cornstarch, and butter in the pan over low heat.  I had a metal whisk handy that I used pretty constantly preparing the mixture.  After that all combines, you add the ice cream and milk, and move to medium heat. And then to quote one of my favorite rock artists Tom Petty, "The waiting is the hardest part."

Nice and thick, thicker than pudding

Angie:  It really does seem like you are moving that whisk around forever, but when it does start to thicken, it thickens quickly.  You top the pie with some fresh ground nutmeg, which is resting on my microplane in the picture below, and fresh makes a big difference.  What's beautiful about this pie, is that there is no baking required.  The filling cooks in the saucepan, so you just pour the filling into the baked pie shells and wait until it cools.  We were told it is best to let sit overnight, but we really couldn't wait to find out.  :)

Fresh nutmeg sitting on the microplane

Brian:  It was a wonderful recipe and very simple to make.  Heck, you don't need a mixer or an oven to bake the pie, as long as you have a pre-baked pie shell.

Pie Recipients of the Week:

My friends Andy and Jenny

We have 2 pie recipients this week, Andy and Jenny, two friends I have known for quite some time.  I used to work with Andy and his wife Becky, and I am happy to work with him again at ExactTarget.  The first time I met Andy, he helped jump start my car at our previous employer, and that alone will let you know what a quality guy he is.  His wife Becky is also a gem, and I hope they enjoy their 1/2.  :)

Jenny and I also worked at the same company, and I most associate her with winning the company Karaoke contest.  This company had some amazing talent, as yours truly only netted 3rd place.  She recently had twins, who like all twins are amazingly cute, and this is her favorite pie.  She always has such a friendly smile and I'm glad to also count her as a fellow ExactTarget employee. Enjoy!

Recipe:

Sugar Cream Pie

1 cup sugar
1 cup milk
1 stick butter or margarine
1 cup vanilla ice cream
4 Tbsp cornstarch

Cream sugar, butter and cornstarch over low heat. Add milk and ice cream. Cook over medium heat until thick, stirring constantly. Pour in baked pie shell. Sprinkle nutmeg and cinnamon on top. Let cool before eating.

A helpful tip is to pre-measure the ingredients and leave the ice cream sitting out, so it doesn't take forever when you are stirring constantly. Also, it does seem like it is taking forever, but once it starts to thicken, it will thicken pretty quickly. 

About Your Bakers

A Pie Per Week: Caramel Pie

Caramel Pie

Dry Ingredients

Brian:  I am really lucky to work for a great corporation.  Not only does ExactTarget make great software, but they also are interested in giving back to the community.  This week provided a great example, as employees around the world were given Starbucks gift cards to give to a stranger or a well deserving person.  To get in the spirit, Angie thought it would be a great idea to give two pies away this week, as she had two great recipients in mind.

Combining Wet and Dry Ingredients

Angie:  I have a good friend who has spent way too much time in the hospital.  We also felt like it would be a good idea to give one to the person who gave us the recipe, who is
celebrating her birthday today.

Brian:  I feel like we say this a lot, but this was a pretty straight forward pie to make.  I have to admit, I had no idea how many pies one could make utilizing a microwave, and this pie falls in that category.  Now that Angie has mastered the crust, there are a number of pies you can make simply by combining the ingredients, and heating them up until they thicken.  You are basically adding a pudding-like filling to the crust.

Yes!  A microwave recipe.

Angie:  I started out by getting the crust going (I promise I will have a separate post for the crust recipe soon!) and I needed to make 4 pie crusts.  We made a cherry pie for my friend who has been in the hospital, as that is her favorite, and that pie recipe can be found here.  For the caramel pie, we needed to pre-bake them.

So good...

Brian:  While the pie crust was cooking, Angie started assembling all the ingredients.  The only thing you don't add prior to cooking is the vanilla.  Angie started the cooking process, and basically the recipe states to stir after each minute the mixture cooks in the microwave.  Since we were making two pies, this was taking awhile, so Angie had us do the stirring at 1.5 minute intervals.

Angie:  I had to take a taste of the filling before putting the bowl in the sink, and I knew that this was going to be a good day.  The flavor was great, and then we just needed to endure the long wait until it cooled and set up in the refrigerator.  I would advise adding a little bit of cool whip to the pie as a topper, and it was delicious.


Pie of the Week Recipients

The cherry pie went to Amy and Jeff Anders.  Amy and I met when our kids were in elementary school.  Amy has cardiomyopathy and has been through several frightening surgeries.  She is home recovering from her last surgery now.  She had mentioned, while in the hospital, that she loved cherry pie.  I couldn't wait for her to get home so we could take one to her!  To read Amy's story and learn how you can help, click this link... http://www.gofundme.com/amyanders 

Our second recipient is Laurie.  I met her through a good friend and she just so happens to be married to a high school classmate of Brian's.  Laurie was one of the first people to respond when Brian and I started blogging and sent recipes to us.  Her recipe is my favorite kind of recipe, one passed down through generations from her grandmother.  The fact that it's her birthday was an added bonus!!

Laurie's son holds the caramel pie

Recipe


2 already baked pie shells
6T Butter
4T Flour
2 C of milk (we used half and half)
2 C of brown sugar
2 eggs
2 t vanilla
1 tub of whipped topping

Mix butter, flour, brown sugar together in a microwave safe bowl. Beat eggs and milk and add to mixture. Whisk all together. You can microwave it or use a double boiler but cook it until it gets thicker than a pudding consistency  If you use a microwave, be sure to stir each minute.  We made a double batch and microwaved for a total of 18 minutes.  Microwaves vary so yours may take more or less time.  Once it has thickened, add the vanilla and stir. Pour the filling into already baked crust and let cool in fridge for several hours. Once it is completely cool you can top with whipped topping and drizzle lightly with caramel ice cream topping.


About Your Bakers

A Pie Per Week: Pecan Pie

Pecan Pie and Birthday Cake

Brian:  Well today was a very special day.  First of all, we celebrate the great mothers in our life,

Happy Birthday Andrea!

and I'm fortunate to have a great mom.  My wife is also a wonderful mother to our children, and for that I feel very blessed.  But, this is also the birthday for our oldest daughter Andrea.  It is only the strength of a father's love that allows me to make such a foul pie on pie day.  I am not a pecan pie fan.

Mixing the Ingredients

Angie:  I have the greatest mom ever and it was so nice to be able to spend the day with her today. We make birthdays a big deal in our house, starting with breakfast in bed, but we also try to make the entire day special.  Pecan pie is Andrea's favorite, so it only seemed fitting to make it today.



Brian:  As I am not a fan of pecan pie, I largely was just a runner this morning.  The funny thing is that I like pecans, I just don't care for the filling.  My daughter is the exact opposite, shunning the nuts for the filling and crust.  I will say this though, I did find the making of this pie quite fascinating.

A new pie pan from my mom!

Angie:  I started as always with the crust.  I did make one cardinal sin, by using 1/2 margarine and 1/2 butter.  The crust recipe always states to stick with butter only, but it seemed to turn out okay. While the crust was baking, I started putting the ingredients together.  It is actually pretty easy to assemble ingredients.  Outside of beating the eggs and melting the butter, you combine all of the ingredients together, with the exception of the pecans.

Pecans on Bottom Before Fill

Brian:  This was the part I found so interesting.  You actually put the pecans on the bottom of the crust, and then pour the mixture on top.  The nuts simply ascend to the top.  I guess it makes sense, but I was just picturing baking the filling, and then toasting the pecans under the broiler.  I was wrong, they cook the entire time.

Angie:  I really liked this pie!  The aroma of it cooking filled the house and made it hard to wait for it to cool before taking a bite.  The crust wasn't my best but the filling was so very good.

Brian:  Since everybody was raving about the pie and how this was "real" pecan pie, I decided to give it a try.  And I'm happy to tell you... I still hate it!  Yuck!  :)

Pie with Pecans Before Baking

Pie of the Week Recipient 

is my high school (even back to middle school!) friend Abi.  It was so nice to re-connect with Abi on Facebook over the last few years.  I knew we'd be in my hometown for mother's day and I really wanted to get to see her again.  This was the first time we've seen each other in, ahem, something like exactly 29 years.  Abi and her son Logan were very welcoming to me and 2 of my kids that tagged along.  It just so happens that she is having dinner with another former classmate tomorrow evening, and has told him that the dessert is being provided by me.  It is nice when things like that work out.  :)

Me and My Friend Abi

Recipe (From Pioneer Woman, though I use my own crust recipe)

Ingredients

• 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1 cup Corn Syrup
• 3/4 teaspoons Vanilla
• 1/3 cup Melted Butter (salted)
• 3 whole Eggs, Beaten
• 1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

About Your Bakers

A Pie Per Week: Fudge Brownie Pie

Fudge Brownie Pie

Emilee and Maddie

Well, Angie is off with her mother this weekend celebrating her birthday.  It is something they do
every year, and I'm glad they get to spend some time together.  But even though she is gone, pie day must happen!  I recruited my daughter Emilee and her friend Maddie, in an attempt to shore up the troops in Angie's absence.

Fudge Brownie Pie seems to me to be more of a brownie than a pie, but as long as we can make it in a pie pan, and I can find a recipe that calls it pie... that is sufficient evidence for me.

It is a pretty straightforward pie, and since it is

Combining Ingredients

basically a brownie, a crust wasn't required.  This is a very good thing as Angie is the "crust whisperer."  You add all of the dry ingredients together and combine them and beat together the wet ingredients.

You then add the wet ingredients to the dry ingredients and mix until smooth.  When you pour the filling into the pie, it doesn't fill the tin fully, but it will expand while baking.

Toasting Marshmallows

I believe this is the first time I have ever made frosting.  The recipe called for an electric whisk, whatever that is, but I stick with our KitchenAid stand mixer for all of our mixing needs.  When the pie is finished, you add some mini marshmallows to top the pie, and you place on top to melt them.

I was worried about frosting around the marshmallows, but it was actually pretty easy.  They are pretty adhered and don't pull up while you are spreading the frosting around.

The pie was rich, so have some milk for a chaser, but it was very good!




Pie Recipient of the Week

Left:  Connor and Scott                          Right: Scott and Sarah

Our Pie Recipients of the week are Scott and Sarah Kenworthy.  Scott is a minister at our church and Sarah is involved in the Kingsway student ministry.  Scott has recently accepted a position to be the lead pastor at a church in Owensboro, Ky, and such partings are always bittersweet.  We are happy for their new opportunity, but sad to see them go.

Scott has not only been a great minister, but also a great spiritual advisor for my son Connor.  When your son has a question about the Bible, it is nice to know that the guy he is asking is not only well versed in theology, but he even knows how to read Greek and Hebrew!  He has been an amazing blessing to us, so hopefully the pie was well received.

Angie here...  I had a wonderful weekend away with my mom!  I'm so thankful for a hubby like Brian who supports me in every way.  I was thrilled that Brian and Connor choose Scott and Sarah for this weeks pie.  We sure will miss them and wish them many blessings in their new church and home.  Oh!  The pie?  Rich and delicious!!!  I loved the marshmallows ;)  It would be best served with vanilla ice cream!

Recipe

The recipe is one that was shared to my Facebook wall, so here it is.

This recipe was voted the best Blogger recipe in 2012 and my friend Marie from the English Kitchen is generous enough to share it with you. I made this yesterday and it is insanely good.

Fudge Brownie Pie

3/4 cup flour 

1 cup of regular sugar

1/4 cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1/4 tsp salt

4 ounces butter, melted

2 large free range eggs, beaten 

2 teaspoons vanilla

1/2 cup chopped toasted pecans 

2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)

1 ounce cocoa powder, sifted (1/4 cup)

2 ounces evaporated milk (1/4 cup)

1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

About Your Bakers