Sugar Cream Pie

Step 1

In a large bowl, whisk together flour, sugar and salt.

Step 2

Cut in the butter and shortening until mixture resembles large crumbs.

Step 3

Stir in the water until a dough forms.

Step 4

Knead the dough gently to incorporate all of the dry ingredients and form a uniform dough.

Step 5

Divide dough into two equal sized balls and flatten into a disk.

Step 6

Wrap each disk with plastic wrap and refrigerate until chilled (1-3 hours)

Step 7

When ready to fill, roll one pie dough out and place into a greased 9-inch deep dish glass pie plate.

Step 8

Place a pie weight onto the pie crust and bake in preheat 400 F. oven for 30-35 minutes, removing the weight at the halfway point to allow the pie to brown slightly (may need longer). (see note on how to make a homemade pie weight if needed)

Step 9

Set partially baked pie crust aside while you prepare the filling.

Step 10

In a large pot whisk together sugar, cornstarch and salt.

Step 11

Pour in the heavy whipping cream and turn the heat to medium.

Step 12

Stir constantly until all sugar is dissolved.

Step 13

Continue stirring until mixture begins to thicken. Reduce heat if needed to prevent mixture from simmering or boiling.

Step 14

Once mixture has thickened to the texture of a loose pudding, remove from heat.

Step 15

Stir in the butter, vanilla extract and coconut extract.

Step 16

Let mixture cool until it is the texture of a firm pudding.

Step 17

Spoon mixture into prepare pie crust and spread out into an even layer.

Step 18

Brush melted butter over the surface of the filling.

Step 19

Combined sugar and cinnamon and sprinkle evenly over the surface of the pie.

Step 20

Bake the pie in F preheated oven 20 minutes and the broil for a few seconds to caramelize the cinnamon sugar. (Keep an eye on this since broiling happens fast!)

Step 21

Remove from oven and let cool to room temperature.

Step 22

Serve warm or refrigerate for at least 3 hours for a firmer set.

Step 23

Store leftover pie in the refrigerator.