Indiana Sugar Cream Pie is a classic Midwestern dessert that’s known for its rich, creamy filling and slightly sweet, custard-like texture. It’s simple, yet incredibly delicious, with a delicate sweetness and a touch of vanilla. This pie is often referred to as the “pie to end all pies” in Indiana and is a favorite for holidays and gatherings.
Here’s a traditional recipe for Indiana Sugar Cream Pie:
Indiana Sugar Cream Pie
Ingredients:
- Pie crust – 1 (store-bought or homemade)
For the filling:
- Heavy cream – 2 cups (480ml)
- Whole milk – 1/2 cup (120ml)
- Granulated sugar – 1 cup (200g)
- Cornstarch – 3 tbsp
- Salt – 1/4 tsp
- Vanilla extract – 2 tsp
- Butter – 2 tbsp, softened
- Ground cinnamon – 1/4 tsp (optional, for sprinkling on top)
Instructions:
1. Prepare the Pie Crust:
- If you’re using a store-bought pie crust, follow the package instructions to bake it. If you’re using homemade, pre-bake it at 350°F (175°C) for about 10-12 minutes or until lightly golden. Set it aside to cool.
2. Make the Filling:
- Combine Dry Ingredients: In a medium bowl, whisk together the sugar, cornstarch, and salt.
- Heat the Cream and Milk: In a saucepan, combine the heavy cream and whole milk over medium heat. Stir occasionally and bring the mixture to a simmer (but not boiling). Remove it from the heat when it starts to simmer.
- Temper the Egg Mixture: In a separate bowl, whisk together egg yolks (if you want a richer texture) or just pour the cream mixture into the dry ingredients mixture gradually. Whisk continuously to avoid curdling, and tempering the mixture.
- Cook Filling: Pour the mixture back into the saucepan and cook over medium heat. Stir constantly for a few minutes until the mixture thickens into a custard-like consistency. Once it has thickened to your liking, remove from heat. The mixture should be smooth and creamy.
- Add Butter and Vanilla: Stir in the butter and vanilla extract until the butter is melted and fully incorporated. Allow the filling to cool for about 5 minutes.
3. Assemble the Pie:
- Pour the warm filling into the pre-baked pie crust. Use a spoon or spatula to spread it evenly.
4. Bake the Pie:
- Preheat your oven to 350°F (175°C) and bake the pie for about 30-40 minutes, or until the filling is set and slightly golden on top. You may also see a slight bubbling around the edges.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) to allow it to fully set.
5. Serve:
- Before serving, sprinkle a little ground cinnamon on top for a finishing touch, if desired.
- Slice and enjoy this creamy, custardy Indiana Sugar Cream Pie!
Tips:
- Consistency: The pie should have a smooth, custardy filling. If it’s too runny, it may need a bit more time to set.
- Make-Ahead: Sugar Cream Pie is perfect for making ahead! It stores well in the fridge for up to 3-4 days.
- Spices: If you prefer, you can also add a pinch of nutmeg or allspice to the filling for a more spiced flavor.
This classic Indiana Sugar Cream Pie is a rich, velvety dessert that’s bound to be a crowd-pleaser. Perfect for any occasion that calls for a sweet, comforting treat! Enjoy!
