Grandma’s Recipe Box Series. For more about grandma’s recipes read my post here.
Outside of one well known restaurant in Sidney, Ohio, I have never seen this pie anywhere. I have searched for years to find a way to make this pie. We recently discovered this recipe in my grandmother’s recipe box and it is a dead ringer for the pie at that certain restaurant. It is actually very easy, and you will not be disappointed. For the printable recipe, scroll down to the bottom of the page.
Ingredients:
- 1 un-baked pie shell in a 9 inch pie pan (I like the old standby Crisco recipe)
- 1 Cup sugar
- 4 heaping Tablespoons of all purpose flour
- 1 Cup heavy cream
- 1 Cup whole milk
Directions:
- Pre-heat oven to 300 degrees (yes, you read that right)
- In a small bowl whisk together sugar and flour
- pour the sugar/flour mixture into the un-baked pie shell and spread it evenly across the bottom of the pie shell.
- Slowly pour cream and then milk over the dry mix. DO NOT stir.
- Put the pie pan on a baking sheet, and place in the 300 degree oven for 2 hours.
- Cool to room temperature on a wire rack and then refrigerate.
It’s really that easy, and soooooooo good.
Don’t miss my other great pie recipes for pumpkin pie, pecan pie and strawberry pie.
If you found this recipe helpful or have any questions or comments please feel free to use the comments section below. If you want to see more good stuff from the Old Guy In The Kitchen click the “follow” button here on the blog or visit my other sites:
Secret Recipe Old Fashion Sugar Cream Pie
Save to BigOven This is a creamy, delicious old fashion pie. This has been a family favorite for many, many years. It has the consistency of a custard, but there are no eggs in this pie.
- 1 unbaked pie shell, in a 9 inch pan
- 1 Cup sugar
- 4 heaping Tablespoons of flour
- 1 Cup heavy cream
- 1 cup whole milk
- Pre-heat oven to 300° F (really, only 300°)
- In a small bowl whisk together the sugar and flower
- Pour the sugar/flower mixture evenly into the bottom of the pie shell
- Very slowly pour the cream, then the milk into the pie shell. Try not to disturb the layer of sugar in the bottom. DO NOT STIR. This is very important, you want the sugar and flower mixtur to stay on the bottom.
- Place the pie pan on a baking sheet and place into the pre-heated oven and bake for 2 hours.
- Cool the baked pie on a wire rack then refrigerate until ready to serve.
These boil over on occasion while cooking, so the baking pan underneath can save you a lot of clean up.
No way to print it out !
Highlight the recipe, copy, paste to a Word document and Print!
Thanks for a quick fix option. I have been working to get my earliest recipes updated to include the recipe print option.
Hi Susan – this was one of my earlier recipes before I bought the recipe software for the blog. I’ve been working my way back through the older recipes to add the print capability. Check back soon, I’ll put this one at the top of the list to update!
You’re talking about the Spot in Sidney! Love their pie! The crust is horrible but the pie is amazing like Grandma’s! Thank you!
Yes, the Spot in Sidney 🙂 I use the old standby Crisco recipe for the pie crust and it turns out great.
Yes The Spot !!! My grandmother started working there when she was younger and helped run it until she retired! My mother also worked there for a short. I have almost 😉 the exact recipe. However, she always used her finger to mix the ingredients very gently together once placed into the pie shell !! Some of their stuff isn’t the same anymore , but all restaurants eventually change things ups! Thanks for sharing I always love reading what others add to it !!