Sugar pie is one of my go-to, most reliable style of custard pies. It’s thickened with flour rather than eggs - and it makes an incredibly smooth, creamy custard after baking as a result. This simple recipe is also a great opportunity to infuse the dairy with flavor - here I use fresh mint which pairs perfectly with the chocolate topping in this ice cream inspired pie. —Erin Jeanne McDowell
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Mint Chocolate Chip Sugar Pie
one 9-inch pie
par-baked pie crust
(352 grams) heavy cream
large bunch fresh mint
(198 grams) granulated sugar
(60 grams) all-purpose flour
1 1/3 cups
(301 grams) whole milk
1 1/2 teaspoons
fine sea salt
dark or semisweet chocolate, finely chopped
Heat the oven to 375°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet.
In a small pot, bring the cream to a simmer over medium-low heat. Add the mint, pushing it into the cream, then remove the pot from the heat, cover, and let steep for 15 minutes. Strain the mixture, reserving the cream and discarding the mint and let cool completely.
In a medium bowl, whisk the sugar, flour to combine.
Whisk in the minty cream, milk, vanilla, and salt, mixing just enough to combine—too much whisking will lead to lots of air bubbles, which can linger on the surface of the pie when you transfer the custard to the crust.
Pour the custard into the prepared pie crust. Sprinkle about half of the chocolate over the pie, reserving the remaining half. Bake until the pie appears set at the edges but is still jiggly in the center, 35 to 40 minutes. Sprinkle the remaining chocolate over the surface of the baked pie. Let cool to room temperature, then chill until ready to serve.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.