Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Reeda’s Sugar Cream Pie
Skinny Cooks

1-1/4 cups sugar 1/3 cup flour 1 cup milk 1/2 cup canned milk (any brand) 1 pat butter or margarine Nutmeg 8-inch unbaked pie shell

Reeda is one of the best bakers who ever heated up an oven and she has always shared the goodness she creates with family, friends and neighbors. In fact, I’ve always enjoyed her sugar cream pie so well that I’d almost drive to Colorado to get one of her pies right now. But instead of us all piling into cars and making a caravan to Colorado, I’ll just give you Reeda’s recipe and you can bring a pie to me for sharing it. Reeda has some rules that shouldn’t be ignored when making this pie: •Be sure the oven is preheated to 425 degrees. •Work fast so the filling stays hot. •DON’T open the oven door during the first 20 minutes. •Reeda also uses the Crisco pie crust recipe and advises: “Roll it out between wax paper so you won’t use as much extra flour.” Preheat the oven to 425 degrees. Mix the sugar and flour. Heat the milk until it raises in the pan. Add the heated milk to the sugar mixture. Mix well. Pour into unbaked pie shell. Dot with butter and sprinkle with nutmeg. Bake at 425 degrees for 10 minutes. Then, lower heat to 350 degrees and continue baking for 20 minutes. Do not open the oven door during the first 20 minutes. This pie looks like a winner as soon as you pull it out of the oven and after your first taste, you’ll save and enjoy this recipe forever. Thanks again, Reeda. Readers with questions or comments for Dave Kessler may write to him in care of this publication.