Last week a student at school waited for me to come in her class in the morning, excited with what she had to show me. She had gotten a cookbook from the school library that she was dying to show me. How cool is that?
She had earmarked several recipes she thought I would like, which I absolutely loved. I may not have a lot in common with the average 11-13 year old girl, but one thing most of them like to talk about is cooking. At least the girls I spend the day with do ????
One of the recipes she thought I would like was a spin on the traditional Hoosier favorite-The Sugar Cream Pie. I have a family treasured recipe that I make that was given to me from my late Grandmother. Read the funny story behind this pie HERE.
I was willing to give it a try but I did make some changes. I made this in 2 tart pans as opposed to the recipe as shown. I also omitted the Anise because I didn’t have any in the pantry. I also used butter pound cake because that is what I had and the author, Warren Brown, suggests the use of an 8 inch round of butter cake. I think that is best. It gave such a rich flavor to the crust. When I made the tarts I just split the recipe into 2 pans. What I am sharing today is his recipe as it states in the cookbook. There is an addition of rum in the pie batter, but that is optional. I made this twice. Once with, once without. I prefer with!