Hoosier Cream Pie

This is phenomenal.Really.

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Ingredients

• Crumb Crust:
• 1 8 inch cake round or one loaf of butter pound cake
• 2 tsp cinnamon, ground
• 1 tsp nutmeg, ground
• 1/4 tsp anise seed, crushed
• pinch Kosher salt
• 2 TB super fine sugar
• For the Sugar Cream Filling:
• 1 C super fine sugar
• 1/2 C dark brown sugar
• 6 TB all purpose flour
• 1/4 tsp Kosher salt
• 1/2 tsp nutmeg, ground
• 2 1/2 C heavy cream
• 1 egg yolk, lightly beaten
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 2 tsp rum

Instructions

1. Preheat oven to 400 degrees and place rack in middle position.
2. Grease a 9×2 springform pan and place parchment in the bottom of the pan.
3. Break the butter cake into chunks and place in a large bowl.
4. Add the spices, salt and sugar and mix on low speed until combined and like sand.
5. Press the crumb mixture into the base of the pan and up the sides roughly 1/2 inch.
6. Bring 1 qt of water to a boil, remove from heat.
7. Set aside to use for the water bath.
8. Meanwhile, combine the sugars, flour, salt and nutmeg in a bowl.
9. In a heavy-bottom saucepan, heat the cream until steaming, stirring gently with a whisk, about 3-5 minutes.
10. Do not let this boil.
11. Remove from heat and gently whisk in the sugar mixture until smooth.
12. Quickly whisk in the egg, yolk, vanilla and rum.
13. Strain through a fine mesh sieve if necessary.
14. Pour the filling into the crust.
15. Place pan on a rimmed baking sheet or in a baking dish.
16. Pour in as much water around your cake as will go up half way.
17. Bake for 10 minutes at 400 degrees then reduce oven temperature and bake for 35 minutes at 350 degrees.
18. It is done when it does not jiggle when the pan is touched.
19. Allow to cool 1 hour or overnight.
20. To remove from pan, immerse the pan bottom in warm water, unhinge the pan sides and carefully slide onto a serving plate.
21. I served this with a compote of fresh blackberries and Burton’s Maplewood Farm Maple Syrup.