Indiana Sugar Cream Pie Recipe
User Reviews
5
Indiana Sugar Cream Pie Recipe
Description
Indiana Sugar Cream Pie Recipe features a single pre-baked pie crust filled with a custard made by cooking granulated sugar, cornstarch, and heavy cream to a gentle boil until thickened. After removing it from heat, butter and vanilla are incorporated to enrich the filling. The pie is topped with a light dusting of cinnamon and nutmeg, then baked further until the filling sets but retains a slight jiggle. This slow baking process ensures the filling finishes cooking gently in the crust, resulting in a smooth, creamy texture without curdling.
The flavor is delicately sweet and creamy, driven by the heavy cream and enhanced by vanilla, with warm spice notes from the cinnamon and nutmeg topping. The pre-baked crust provides a crisp base that contrasts nicely with the soft, custard-like filling. Indiana Sugar Cream Pie is ideal as a classic dessert for those who appreciate a rich, smooth pie with subtle spice highlights.
The original recipe suggests using heavy cream or half-and-half for richness, though milk could be substituted at the expense of creaminess and flavor. The pie is best cooled fully to allow the filling to set properly before serving.
Ingredients
Filling
- 1 pie crust homemade or store-bought
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 2 cups heavy cream
- 4 Tablespoons butter salted
- 1 teaspoon vanilla extract
Topping
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons ground nutmeg
Instructions
- Preheat oven to 400°F. Roll out pie crust and transfer to a pie plate. Crimp the edges and poke holes in the bottom and sides. Line the crust with parchment paper or aluminum foil then fill with pie weights, dried beans, rice, or even sugar. Bake for 15-16 minutes, then remove the weights and paper or foil and bake for another 7-8 minutes until partially baked.
- Decrease oven temperature to 325°F.
- In a medium saucepan, whisk together the sugar and cornstarch. Add the cream and whisk, then cook and stir over medium heat until the mixture comes to a boil, stirring frequently with a wooden spoon.
- Continue to cook and stir constantly for 1-2 minutes while the filling boils gently until thickened. Remove from the heat and stir in the butter and vanilla until the butter is melted.
- Pour the filling into the pie crust and sprinkle with the cinnamon and nutmeg. Bake for 25 minutes at 325°F. The center will still be jiggly but the pie will continue to set as it cools.
- Cool completely at room temperature then refrigerate until firm, about 4 hours. Serve cold or at room temperature.
Notes
- Using heavy cream or half-and-half preserves the pie's rich, creamy texture; milk can be used but will reduce richness.
- Blind-bake the crust thoroughly to prevent sogginess from the custard filling.
- The filling should still jiggle slightly when removed from the oven, as it will continue to set while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 162mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
