Hoosier Sugar Cream Pie Recipe

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Alexandra Penfold

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.

Recipe Facts

Active: 15 mins
Total: 75 mins
Serves: 8 to 10 servings

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Ingredients

For the Crust:

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

Directions

  1. 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.

  2. 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.

Special equipment

9-inch pie dish

This Recipe Appears In

Nutrition Facts (per serving)
471 Calories
26g Fat
56g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 471
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 69%
Cholesterol 54mg 18%
Sodium 236mg 10%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 5%
Total Sugars 32g
Protein 5g
Vitamin C 1mg 3%
Calcium 93mg 7%
Iron 2mg 8%
Potassium 160mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)