Tag Archives: pie

Sugar Cream Pie

24 Feb


I had a baby, went back to work and dropped out of the human race.  Seriously, side-lined. This was my third child so you’d think I would have been more prepared.  I’ve been absent from my favorite outlet, WhoopieCookie. I apologize for that…to you dear readers and to myself.  Truth is I need an outlet for the creative juices that bubble beneath my legal eagle surface.  Now more than ever!

While I haven’t blogged in…nearing forever, that doesn’t mean that I haven’t been baking, crafting, seeking all things interesting and cool.  But putting my thoughts out there is part of the fun.  So here I go, attempting to get back into the swing of things and hopefully stay there…

Tonight was Oscar Night!  Yay!  By the way, with all my free time I’ve seen all of one of the movies that were nominated for anything.  I saw Skyfall last weekend.  LAST WEEKEND!  So, at least I knew the words to Adele’s Oscar-winning song.  Some day I hope to see the other wonderful films nominated…on demand…in my jammies.

Tonight was all about the pies at our house.  My hub made homemade “chicken pot chicken pot chicken pot pie!”  So for dessert I made my own pie.  Clearly he’s a savory kinda guy and I’m bringing the sweet to the table.  I guess opposites do attract.  He loves the savory so much that he often does not love the sweets that I make.  Tonight, however, everyone adored the glints of gold on this sugar cream pie.

Super easy and pretty quick (if you don’t let it cool all the way like us).

Whatcha Need:

1 Refrigerated Pie Crust
2 Cups Heavy Whipping Cream
1 Cup Sugar
½ Cup All-Purpose Flour
½ Teaspoon Vanilla Extract
2 Tablespoons Unsalted Butter, Cut Into ½ inch Pieces
⅛ Teaspoon Nutmeg

Whatcha Do:

Preheat the oven and a cookie sheet to 425 degrees.  Bring the pie crust to room temperature, per the package instructions.  Place in your dish of preference.  Poke holes in the bottom with a fork and place in the fridge or freezer to cool and harden a bit while you get the filling ready.  Whip heavy whipping cream, sugar, flour, and vanilla.  Pour into the prepared dish and drop the butter pieces all over the top of the filling.  Sprinkle with nutmeg.

Bake the pie for 10 minutes at 425 degrees and then lower to 350 degrees and bake until the crust is golden brown the pie filling is bubbly and only a little jiggly in the center (think Pumpkin Pie consistency).  That was about 50 minutes in my oven.  Let it cool (for as long as you can).  It will continue to set as it cools. Serve at room temperature or cold.


Mine kind of bubbled over and spilled onto the cookie sheet.  Everything still ended up looking and tasting great. This is the first time that I’ve made this pie and it was delish.  I’m already dreaming up an individual version with maybe a [cheater] Nilla wafer crust and a fresh berry on top.  Mmmmm….

Pecan Pie…with a twist

21 Nov

The countdown to Thanksgiving has begun. There are so many reasons for me to be thankful for this year. I am thankful for my family, our health, my job, and so much more! What are you thankful for this year?  
I can’t wait for Thursday! My In-laws make the best Thanksgiving dinner. There is always one complaint from my husband, never about the dinner…just dessert. Traditionally, we always have apple pie and pumpkin pie, no complaints here because I love both! My husbands favorite pie is pecan pie and every year I make him his own pie for Thanksgiving.  

I have made many different recipes for pecan pie. I tried traditional pecan pie, Paula Deen’s bourbon pecan pie…each tastes great! I recently found a recipe that may be the best yet! Bourbon, Chocolate & Walnut Pecan Pie and the recipe was right under my nose, in my cookbook, “It’s all American Food” by David Rosengarten. 

It’s rich and delicious! What is your favorite Thanksgiving dish?  


pudding pie

7 May

when it’s hot out and there is no way in hell you’re gonna fire up that electric oven… i suggest pudding pies! it’s so easy and takes no time at all… and very little resources too!

trader joe’s (yes, that place again!) has five minute instant puddings! in a bind i mixed the vanilla pudding and the chocolate pudding to get a bigger pie and i think it became chocolatier…

shopping list:

2 boxes of trader joe’s instant pudding

oreo cookie pre-made pie crust (not at trader joes)

two percent milk or whole milk for thicker, creamier pudding


mix the pudding according to directions for pie mix.

pour pie mix into the oreo cookie already made pie crust

put in fridge for about an hour or three (if you can wait that long)


sorry for the blurry picture... it tastes great!

Surprising Summertime Sweets

25 Apr

This past weekend my husband schooled me in the kitchen for the second time this month. He says he’s going to be the Master Pie Maker in our house! Let’s not get ahead of ourselves though…this is only his second pie and he baked the same kind each try. I must admit though… I was surprised he tackled the task of fruit pies in the first place.

Strawberries, so sweet and delicious. I love strawberries and am so thankful I didn’t get the family gene that’s allergic to them. I bought 2 large packages of strawberries from my local market on sale. They sat in the refrigerator for about a week. My husband doesn’t let anything go to waste in our house so he decided to make his first fruit pie! It turned out so good, I bought two more packages hoping for the same result…it worked!

The Cheesecake Chronicles: Pumpkin Cheese(sorta)cake

11 Nov

and the winner is….


Why? Because I am the oldest and my recipe is the easiest and quickest and least messy! So I win and I also made it up all by myself out of spite against Caas and Vettski because they didn’t include me on their little competition! No, I am not bitter at all… I am just as sweet and humble as my pumpkin cheesecake!

shopping list:


trader joe’s pumpkin cream cheese

yield: however many you plan on making!

time: oh, say about 5 minutes/whole bagel, max

prep: toast your bagel, generously spread the seasonally great TJ’s pumpkin cream cheese across your bagel, use a fork to make your pie imprints around the edges and make your little holes so four and twenty blackbirds don’t come flying out at you… VOILA!

copyright 2010 summer browner

everyone loved them (except lucas but he doesn’t count because he has a palette of a 20-month old, literally).