I recently came across a recipe in a magazine that caught my eye. It was called Hoosier Sugar Cream Pie. It’s a vintage recipe that has many variations. It generally consists of sugar – white or brown, cream – heavy or part heavy/part half & half, a thickener – flour or cornstarch, sometimes butter, and always vanilla.
All the recipes involved making a crust, but I had these cute little ready made tart shells just calling my name, so I used them! It’s so nice to have your shells already made, then you just whip your filling right up and you’re ready for tea in no time!!
I chose a recipe called Grandma’s Sugar Cream Pie. It’s a super easy filling that cooks up on the stovetop! It’s kind of like a thick pastry cream! Then you fill your pie shell and just stick it under the broiler for 2 minutes! So easy!!
This is the photo from the recipe – doesn’t it look gorgeous?!!
The recipe calls for sprinkling the pie with cinnamon – yummy!
Here we are after 2 minutes under the broiler. I’m not sure why we do this step, must just set the filling. (I didn’t use cinnamon on the tarts with the edible flower decoration.)
I had these pretty pansies in a pot that I thought they might be cute as a garnish…..I don’t know though, might be a bit much?
Here’s another recipe called Hoosier Sugar Cream Pie from Food Network.
This recipe uses part granulated sugar/part dark brown sugar, and it is baked in the oven for 40 minutes. So many variations! I would like to try this recipe in my tart shells, then sprinkle with powdered sugar after baking – so pretty!
If you not so sure about the edible flowers, you could just do the cinnamon sprinkle garnish or you could decorate with a tiny royal icing flower! These would be perfect for a Garden Party don’t you think?!
You could also sugar your pansies, which would give them a softer look. The above photo came from a blog called Marzipan. Just click on this link for a great tutorial on how to sugar your pansies! I love this look!
I’m not really happy with the way mine looked. I was rushed for time and didn’t have time to let them dry properly, but you get the idea!
The recipe is easy, especially if you have the pre-made shells, and they are delicious! I highly recommend this recipe! Just click on this link for the recipe!
Thanks so much for visiting!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
GENIUS!! These are beautiful, I am so impressed! I am going to try these.
So sweet and springlike! I adore using sugared pansies and the recipe sounds wonderful. Again, WELL DONE!
Lisa
Just when I think you couldn't possibly make anything more beautiful than the last post, you prove me wrong. Oh how I wish we were neighbors, I would be stopping by to borrow a cup of something practically daily! Once I was there I would gaze longingly at your delectable baked goods and maybe even drool if necessary to make you send some home with me! Great job!!!!
Hugs,
Julie