This recipe appears in:Weekend Baking Project: Hoosier Sugar Cream Pie American Classics: Hoosier Sugar Cream Pie
This easy sugar and cream pie has an inviting sweetness and custard-like consistency.
Note: Like all recipes with few ingredients the secret is making sure the everything you put into the pie is the best available. This recipe is adapted from the "Old Fashioned Cream Pie" from the Palmer House in Berne that appeared in Cafe Indiana Cookbook by Joanne Raetz Stuttgen, Jolene Ketzenberger.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
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- For the Crust
- 1 recipe Easy Pie Crust
- 3 tablespoons whole milk
- For the Filling
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon (plus more for dusting)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 2 teaspoons vanilla extract
Adjust oven rack to center position and preheat oven to 375°F. Roll out crust. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute edges and brush pie shell with milk. Refrigerate crust while you prepare filling.
In a large bowl mix together flour, sugars, cinnamon, nutmeg and salt. Stir in heavy cream, half and half, and vanilla until well incorporated. Pour into prepared pie shell and bake for 35 to 45 minutes or until crust is golden brown and the center of the pie is set. Dust with additional cinnamon, if desired. Cool for about 15 to 20 minutes before slicing.