{A CHARMING NEST}: {Happy Thanksgiving to You and Yours}

Thanksgiving is my favorite holiday. It’s my favorite meal. And quite honestly, it’s my favorite day. It’s a day where family togetherness and tradition are the expectation…and I love that about this holiday.

I hosted my in-laws this year and we had a marvelous feast! Turkey, my mother’s dressing, green bean casserole, sweet potato casserole, yeast rolls, and of course a 7 layer salad all were present for the party! I attempted nut roll, which was always made by GiGi Esther (Justin’s grandma) who recently passed away. It turned out…okay. I need to practice. We also had pies that my sister-in-law made, which were delish.

I made a pie as well. My grandmother Sara used to make the best chocolate chip cookies and a Sugar Cream Pie.

Let me tell you…her pie is really good. My mom has taken over the tradition of making this pie, and she has done a fabulous job. This year was the first year I have attempted to make it, and I have to say…it was pretty easy and turned out just like I remembered.

Sara’s Sugar Cream Pie

Preheat your oven to 375 degrees.
Prepare pie dough and lay in pie pan. Crimp the edges. (I used Pillsbury pie dough.)

In a medium sauce pan mix:
1 Cup of Sugar + 1/4 Cup Flour + 1 TBSP Flour (mix dry ingredients with a spoon)
To this dry mixture add:
1 Cup of Half and Half (mix)
then 1 Cup of Heavy Whipping Cream (mix)

Heat until it is warmed. It will seem almost like milk at this point, and will not resemble a custard at all.

Pour mixture into the pie crust.

Dot with 6-8 dots of butter and sprinkle with ground nutmeg.

Bake the pie in a 375 degree preheated oven for 10 minutes.
Turn down your oven to 350 degrees, and bake for 20 minutes.
Turn down your oven again to 325 degrees, and bake for 15 minutes.

Let cool and enjoy! The filling should be a creamy white custard, that sets after it cools. It shouldn’t run on the plate.

I don’t have any pictures of a slice, because quite honestly, it just didn’t last that long!