Description
Hoosier Sugar Cream Pie is a classic Indiana dessert featuring a rich, creamy filling made with a blend of sugars, spices, and dairy, all nestled in a flaky, homemade pie crust. This delightfully sweet custard-style pie is known for its smooth texture and comforting flavors enhanced with cinnamon and nutmeg, making it a timeless favorite for family gatherings and holiday treats.
Ingredients
Scale
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
Instructions
- Prepare the Pie Crust: Roll out your easy pie crust recipe and press it into a 9-inch pie dish. Chill the crust in the refrigerator for about 15 minutes to help prevent shrinking during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, light brown sugar, dark brown sugar, cinnamon, nutmeg, and salt until evenly combined for the filling base.
- Add Dairy and Flavorings: Slowly pour in the heavy cream and half-and-half into the dry mixture, stirring constantly to avoid lumps. Add the vanilla extract and mix thoroughly to create a smooth custard-like filling.
- Fill the Crust: Pour the prepared filling into the chilled pie crust, smoothing the top with a spatula.
- Bake the Pie: Place the pie on the middle rack of a preheated oven at 350°F (175°C). Bake for 50-60 minutes, or until the filling is set and the crust is golden. If the crust edges start to brown too quickly, shield them with foil or a pie crust protector.
- Cool and Dust: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, lightly dust the top with additional cinnamon for added aroma and flavor.
- Serve: Slice and serve at room temperature or chilled, optionally with a dollop of whipped cream for extra indulgence.
Notes
- The custard filling will continue to set as the pie cools, so be careful not to overbake to avoid dryness.
- For a richer crust, brush the dough with whole milk before baking.
- This pie is best served within 2-3 days and should be refrigerated if not eaten immediately.
- Use a deep-dish pie pan for a thicker filling and more generous slices.
- Substitute half-and-half with whole milk if desired, but the texture may be less creamy.
Keywords: Hoosier, sugar cream pie, Indiana pie, custard pie, classic dessert, homemade pie crust, cinnamon pie