Sugar Cream Pie With Raspberry Whipped Cream Recipe

Ingredients

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

Preparation

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.