Sugar Cream Pie (Hoosier Pie)
Sugar cream pie, or Hoosier pie, is a creamy, delicious treat with deep roots in the Midwest, especially in Indiana. You can top it however you like, serve it warm, at room temperature, or even chilled!
Servings: 8 servings
Ingredients
Crust
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup shortening
- 4-5 tablespoons cold water
Filling
- 4 tablespoons cornstarch
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- 1 ½ cup heavy whipping cream
- 1 cup whole milk
- 1 ½ tablespoon vanilla extract or paste
Cinnamon Topping
- 3 tablespoons salted butter melted
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
Crust
- Preheat the oven to 375 degrees Fahrenheit and set aside a 9-inch pie pan.
- Add 1 ¼ cup all-purpose flour and ¼ teaspoon salt to a large bowl and whisk to combine. Use a pastry cutter to cut in ⅓ cup shortening until it is the size of small peas.
- Add 4-5 tablespoons cold water to the flour and stir with a fork until it begins to come together. Add a tablespoon or two of additional water until a dough forms. Press the dough into a ball.
- Roll the dough out on a lightly floured surface until it forms a circle that's 2-3 inches wider than your pie pan.
- Roll the dough onto the rolling pin and then unroll it over the pie pan. Press the crust into the pan and crimp the edges as desired. Prick the bottom of the crust several times with a fork.
- Place a sheet of parchment in the bottom of the crust and add pie weights or unbaked beans until the bottom of the crust is filled. Bake for 10-12 minutes before removing the parchment paper and the pie weights or beans and bake for another 7-8 minutes until the bottom of the crust is beginning to brown. Reduce the oven to 325 degrees Fahrenheit when the pie crust comes out.
Filling
- While the crust is baking, whisk 4 tablespoons cornstarch, ⅔ cup granulated sugar, and ¼ teaspoon salt before adding ¼ cup unsalted butter, 1 ½ cup heavy whipping cream, and 1 cup whole milk. Cook over medium heat while whisking constantly until the mixture starts to thicken, about 6-7 minutes. Once thickened to a thin pudding-like consistency, turn off the heat and whisk in the 1 ½ tablespoon vanilla extract or paste.
- Pour the filling into the crust once it’s finished par-baking.
Cinnamon Topping
- Carefully brush 3 tablespoons salted butter melted over the top of the filling and sprinkle evenly with ⅓ cup granulated sugar and 1 ½ teaspoons ground cinnamon.
- Bake at 325 degrees Fahrenheit for 30 minutes before turning on the broiler and broiling for just about 1 minute or until the cinnamon topping starts bubbling.
- Remove from the oven and let the pie cool to room temperature before chilling in the refrigerator for at least 4 hours before serving.
Nutrition
Calories: 525kcal | Carbohydrates: 47g | Protein: 4g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 81mg | Sodium: 205mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1.015IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 1mg
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