At Last

The sugar cream pie mystery is solved.

Well, maybe not. I changed too many variables for scientific research. A scientist would change one at a time. I was impatient and changed ‘em all, but the result was perfection.

First, I used “heavy cream” instead of “whipping cream,” the difference being 36 percent butterfat versus 34 percent. Unfortunately the butterfat content does not appear on most cream containers, but those descriptions do. Except when they label it “heavy whipping cream.”

Second, I brought the cream to room temperature before making the filling. I suspect that the starting temperature was a crucial factor in the failure of the first filling to set properly. This is the one precaution I’ll always take in the future.

Third, on the theory that the filling cooks from the outside edges inward, I stirred it carefully with a wooden spoon during baking to make the temperature uniform throughout. This had the unwanted side effect of destroying the smooth and pretty finish on top.

Fourth, ovens are not perfect, and I baked this pie in a different oven that might have reached a higher baking temperature though the settings were the same. To be certain, I should test the two ovens with an oven thermometer. 

Fifth, as soon as the pie was cool enough to do so I put it in the refrigerator to set. In an hour or two I cut two pieces, and they held their shape perfectly. Tasted good, too!

So, Hungry on Tilghman, you are invited to test the next one.