Hoosie Sugar Cream Pie

Prepare your favorite pie crust (see note below) and blind bake the crust (line the pie plate with pie weights or dry beans inside foil or a coffee filter) in a 400ºF oven for 15minutes. Remove the weights and continue to bake for another 10 minutes. Set aside to cool.

Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40–45 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature, then refrigerate until ready to serve. Dust with confectioners’ sugar before slicing, if desired.

Note: the cook time reflects the cooking of the crust and then the filling.

Adapted from Hoosier Mama’s Sugar Cream Pie Recipe.