By day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products! This post marks the first in a series of installments, where Chelsea will share some of her favorite recipes.
Here’s the recipe for Sugar Cream Pie in her words:
On a recent trip home to Indiana, my mom and I were going through church cookbooks where we found a recipe from a member by the name of Deborah Halsema. It was a sugar cream pie which is different in the sense that you cook the filling on the stove and then just put it under the broiler to delicately caramelize the top layer. With the help of a pie crust recipe from my Great Aunt Kate, I was able to blend the filling and crust into a uniquely satisfying dessert.
- 2 cups flour
- 1 tsp salt
- ½ cup oil (canola or vegetable)
- ¼ cup plus 1 TBS Ice Water *Must be very cold otherwise the emulsification will not happen like it needs to.
- Mix flour and salt, set aside
- In a separate bowl measure out oil and add ice water, mixing quickly with a fork. Stir to cream, ensuring the liquids are thoroughly combined.
- Add flour to liquid mixture with a fork until combined
- You can refrigerate the dough for about an hour to make it easier to work with and help it not to shrink in the baking process but it is also ok to not refrigerate, I typically don’t.
- Take ¾ of dough, roll out between wax paper. This will be your bottom crust and the rest will be for your top crust or left overs for cinnamon rolls!
The sugar cream pie recipe called for a baked pie crust.
- Once crust has been placed in pie dish, and edge formed it is ready to be baked
- Be sure to poke the bottom layer with a fork to allow airflow so the crust does not get air bubbles
- Weight down pie crust with pie weights or foil and dried beans
- Bake at 400 degrees for 10 – 15 minutes, checking to make sure crust is thoroughly baked before putting in pie filling
Sugar Cream Pie
- 1 baked pie shell
- ½ stick butter, melted
- ¾ cup sugar
- 2 ¼ cup half & half
- ¼ cup cornstarch
- Pinch of salt
- 1 tsp vanilla
- 2 TBS melted butter, for topping pie
- Mix together sugar, corn starch, and salt
- Pour half & half and melted butter into a medium saucepan
- Add in dry ingredients, mix thoroughly
- Cook over medium heat until thick and creamy. This will take 10 – 15 minutes, make sure you watch the liquid as it will go from liquid to cream quickly. Also be sure to stir it occasionally to make sure nothing is sticking to the bottom of the pan
- Remove from heat and stir in vanilla
- Pour into pie crust then drizzle with melted butter and sprinkle with cinnamon
- Put under broiler until top of pie bubbles all over. WATCH CAREFULLY , this will only take seconds!
- Enjoy and be sure to refrigerate any leftovers