Traditional Hoosier Sugar Cream Pie
A velvety Hoosier classic pie known for its creamy, custard-like filling complemented by a hint of vanilla and nutmeg, encased in a buttery, flaky crust.
Prep time: 15 minutesCook time: 50 minutesServes: 8
Ingredients
1 unbaked 9-inch pie crust
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup cornstarch
2 cups heavy cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine granulated sugar, brown sugar, cornstarch, and a pinch of salt.
3. Gradually whisk in the heavy cream until smooth.
4. Stir in the melted butter and vanilla extract.
5. Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
6. Sprinkle ground nutmeg evenly over the filling.
7. Bake in the preheated oven for 10 minutes.
8. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is set and lightly browned.
9. Allow the pie to cool completely at room temperature before refrigerating for at least 2 hours.
10. Slice and serve chilled or at room temperature.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
To reheat, place a slice in the oven at 300°F for 5-7 minutes or enjoy cold.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
