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By MARY ALICE HOLT
Today’s recipe for sugar cream pie comes from photographer Jill Pickett’s mother, Theresa Pickett. When Theresa was in high school, she worked part-time in the summer at the Farmer's Home Administration in Greencastle, Ind. For lunch, she would go to the Fairway Restaurant just down the road. That’s when she tasted her first sugar cream pie. She loved it, even though she figured out later that it was a Wick’s Brand pie, not homemade. Theresa and her mother started searching for recipes for the pie and finally found a perfect recipe in the Indiana Prairie Farmer that contained ingredients one always would have on hand. That’s the recipe that she has used since that day (and which is printed here) When Theresa first started dating her husband, he mentioned that his mom regularly baked sugar cream pies. When Theresa first had the occasion to taste her future mother-in-law’s “homemade” sugar cream pie, she thought it tasted a lot like the Wick’s store-bought pie. When questioned about the ingredients, the mom-in-law "fessed up” and admitted that it was a store-bought Wick’s sugar cream pie. Submitted by Theresa Pickett, Smyrna, Tenn. Sugar Cream Pie 1 cup sugar 2 cups milk ¼ cup cornstarch 1 stick butter or Oleo 2 teaspoons vanilla Cinnamon 1 pie shell, baked Cook sugar, milk and cornstarch until thick. Continually stir the mixture until it doesn’t seem to be thickening any more. Theresa likes using a whisk instead of a spoon for stirring. Add butter and vanilla. Pour into baked pie shell and sprinkle with cinnamon. Bake for 15 to 20 minutes at 375 degrees. Let the pie cool before serving so it will set up.
Mary Alice Holt can be reached at (270) 505-1751 or at firstname.lastname@example.org.
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Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to email@example.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.