How to Make Sugar Cream Pie: A Slice of Hoosier Heaven

Sugar cream pie, also known as Hoosier sugar cream pie, is an Indiana classic. This pie is as simple as it gets, with a creamy, custard-like filling that’s lightly spiced with cinnamon and nutmeg. Don’t let its simplicity fool you, though; this pie packs a punch of flavor that will leave you craving for more. If you’re looking for a dessert that’s easy to make and absolutely delicious, look no further!

A Taste of Indiana History

This pie has a fascinating history, deeply rooted in the American Midwest. Back in the 19th century, when Indiana was primarily an agricultural state, sugar was a readily available ingredient. Resourceful Hoosier cooks created this pie using simple pantry staples, and it quickly became a beloved comfort food. Today, sugar cream pie continues to be enjoyed by generations, evoking memories of home and heritage.

Ingredients You’ll Need

For this recipe, you’ll need a handful of ingredients that are probably already in your pantry.

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup shortening (chilled)
• ¼ cup cold butter (cut into small pieces)
• ¼ cup cold water (you may need a little more)

For the Filling:

• 4 cups whole milk
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 2 large eggs
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Tools You’ll Need

• 9-inch pie plate
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Rolling pin
• Pastry cutter (optional)
• Saucepan

Let’s Make Sugar Cream Pie!

Step 1: Prepare the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the chilled shortening and butter. Use a pastry cutter or your fingers to work the fat into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Pre-bake the Crust

1. Preheat your oven to 350°F (175°C).
2. Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
3. Carefully transfer the dough to your pie plate and gently press it into the bottom and sides. Crimp the edges decoratively.
4. Prick the bottom of the crust with a fork to prevent air bubbles from forming.
5. Bake for 15 minutes, or until lightly golden brown.

Step 3: Create the Creamy Filling

1. While the crust is baking, prepare the filling. In a saucepan, combine 3 ½ cups of the milk, the sugar, flour, and salt.
2. Heat over medium heat, stirring constantly, until the mixture thickens.
3. In a separate bowl, whisk together the eggs and the remaining ½ cup of milk.
4. Gradually whisk a small amount of the hot milk mixture into the egg mixture to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
6. Continue to cook over medium heat, stirring constantly, until the filling is thick enough to coat the back of a spoon.
7. Remove from heat and stir in the butter, vanilla extract, cinnamon, and nutmeg.

Step 4: Assemble and Bake

1. Pour the hot filling into the pre-baked pie crust.
2. Bake for an additional 15-20 minutes, or until the filling is set and slightly puffed around the edges.
3. Cool completely at room temperature before serving.

Tips for the Perfect Sugar Cream Pie

• Blind baking: For a crispier crust, blind bake it for 10 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans.
• Chilling time: Chilling the pie for at least 4 hours, or preferably overnight, allows the filling to set completely and enhances the flavors.
• Cinnamon sugar topping: For extra flavor and a touch of elegance, sprinkle the top of the pie with a mixture of cinnamon and sugar before serving.

FAQs About Sugar Cream Pie

Q: Can I use a store-bought pie crust?

A: Absolutely! If you’re short on time or prefer the convenience, a store-bought pie crust works perfectly well for this recipe.

Q: My filling seems a bit runny. What did I do wrong?

A: Make sure you cook the filling over medium heat and stir it constantly until it thickens enough to coat the back of a spoon. If it’s still runny after baking, you can try refrigerating it for a longer period.

Q: Can I freeze sugar cream pie?

A: While you can freeze sugar cream pie, the texture of the filling might change slightly upon thawing. It’s best to enjoy this pie fresh or refrigerate it for up to 3 days.

Indulge in a Slice of Americana