A slice of Retro Sugar Pie with raspberries

Hands On:

50 minutes

Total Time:

300 minutes

Serves:

Ingredients

Pie

1 recipe Single-Crust Pie Pastry
1 ½ cups Hy-Vee granulated sugar
6 tbsp Hy-Vee corn starch
⅛ tsp Hy-Vee salt
3 cups Hy-Vee heavy whipping cream
3 tbsp Hy-Vee unsalted butter, chopped
2 ½ tsp Hy-Vee vanilla extract

Topping

1 ½ tbsp Hy-Vee unsalted butter, melted
3 tbsp Hy-Vee granulated sugar
¾ tsp Hy-Vee ground cinnamon

Raspberry Coulis

1 pkg. (12-oz.) Hy-Vee frozen unsweetened raspberries, thawed
½ cup Hy-Vee powdered sugar
1 tsp fresh lemon juice
Fresh raspberries, for garnish

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Preparation

For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry ½-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired.

Line pastry-lined shell with a 12-inch-round parchment paper. Fill two-thirds full with pie weights; refrigerate for 30 minutes.

Meanwhile, for filling, whisk together sugar, corn starch, and salt in a heavy 2-quart saucepan; heat and continuously whisk over medium heat for 5 to 10 minutes or until slightly thickened. Do not let simmer or boil. Remove from heat. Stir in butter and vanilla. Cool for 30 minutes, stirring occasionally.

Preheat oven to 400°. Bake pastry shell for 20 minutes. Remove parchment paper and pie weights. Bake for 4 to 5 minutes more or until bottom looks dry and flaky, but still pale. Cover edge with foil to prevent overbrowning. Reduce oven temperature to 325°.

Spread filling into pie crust shell. For topping, brush melted butter on top of filling. Combine sugar and cinnamon; sprinkle evenly over butter on filling. Cover pie crust edge with foil. Bake for 20 to 25 minutes or 150 to 155 degrees. Remove pie from oven.

Place oven rack 8 inches from the heat. Preheat broiler to HIGH. Broil pie for 1½ to 3½ minutes or until top is bubbly and sugar mixture is caramelized. Watch carefully to prevent burning. Cool pie on wire rack for 4 hours. Refrigerate until serving.

For coulis, place thawed raspberries and powdered sugar in a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl; discard pulp and seeds. Stir in lemon juice.

To serve, garnish plate with raspberry coulis and fresh raspberries. Serve with additional coulis, if desired.

Nutrition Facts

Serves: 16

Amount Per Serving
Calories:		381
% Daily Value*
Total Fat: 24g		31%
	Saturated Fat: 14g
	Trans Fat: 1g
Cholesterol: 68mg		23%
Sodium: 128mg		6%
Total Carbohydrate: 39g		14%
	Dietary Fiber: 1g	4%
	Sugars: 23g	46%
Protein: 1g		2%