I'm not allowed to show up for Thanksgiving anymore without this pie since I started making it from this recipe in 2009.
No matter what the other dessert selections, from my own oven or otherwise, this is the one that goes and goes fast. I know to make two, because one is just a tease.
I had never heard of Sugar Cream Pie, until a friend from Indiana mentioned it as being as much a staple at dessert as coffee and tea. The first time I made it (and I could NOT believe the simplicity) I had also spent hours and hours on a hundred ingredients and a thousand steps, making the infamous Momofuku Milk Bar Crack Pie. As delicious as that concoction was, there were leftovers because people went back for seconds and thirds of the Sugar Cream.
On behalf of my foodie Italian family (and we're New Yorkers -- we'll tell you when you displease us) THANK YOU.
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I'm not allowed to show up for Thanksgiving anymore without this pie since I started making it...