Sugar Pie

Ingredients Recipe

1. Heat the oven to 375°F with a rack in the lower third of the oven
225 g golden brown sugar
(preferably with a baking steel or stone on it). Place the cooled
2 tbsp all-purpose flour,
par-baked crust on a baking sheet.
plus extra to dust
2. In a small pot, bring the cream to a simmer over medium-low
2 tbsp cornstarch
heat. Add the mint, pushing it into the cream, then remove the
1 egg, large
pot from the heat, cover, and let steep for 15 minutes. Strain the
225g whipping cream,
mixture, reserving the cream and discarding the mint and let
33%-35% M.F.
cool completely.
270 g pie pastry disc,
3. In a medium bowl, whisk the sugar, flour to combine.
homemade (see Tip)
4. Whisk in the minty cream, milk, vanilla, and salt, mixing just
or 1 foot dough, store
enough to combine—too much whisking will lead to lots of air
bought
bubbles, which can linger on the surface of the pie when you
transfer the custard to the crust.
5. 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.