SUGAR CREAM PIE WITH RASPBERRY WHIPPED CREAM

Sugar Cream Pie with Raspberry Whipped Cream image

Provided by Martha Stewart

Yield Makes one 9-inch pie

Number Of Ingredients 10

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1/2 recipe Pate Brisee for Sugar Cream Pie
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups heavy cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon freshly grated nutmeg
Raspberries, for serving
Raspberry Whipped Cream for Sugar Cream Pie, for serving

Steps:

Roll out dough to an 11-inch circle (1/8 inch thick). Fit into a 9-inch pie plate; crimp edges. Refrigerate. Preheat oven to 425 degrees. Sift sugar, flour, and salt together into a stainless-steel bowl; set aside.
Heat cream in a small saucepan over medium-high heat until hot but not boiling. Whisk into sugar mixture; whisk until sugar is dissolved. Stir in vanilla. Set in an ice-water bath; let cool completely.
Pour filling into pie shell. Dot with butter; sprinkle with nutmeg. Bake 15 minutes. Reduce temperature to 350 degrees. Cover edges of crust with a foil band. Bake until a thin knife inserted in center comes out clean, 50 to 55 minutes more. Let cool on a wire rack. Serve warm with berries and raspberry whipped cream.