I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well.
This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great!
Some words to the wise: Cook sugar/half&half mixture on medium to medium high, but don't let it burn and don't stop stirring! For those of you who couldn't get it to turn, keep stirring and be patient, as it takes a little time to happen, but when it does, it's magic!
And when they say "Watch Carefully when it's under Broiler", they mean it! It could take as little as twenty or thirty seconds to bubble. (I left mine in for one minute and it burned the butter covering so I had to fix it.)
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I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester,...