A delicious pie with it’s flaky crust and creamy filling!! Finishing US DESSERT MONTH with this unique Indiana Sugar Cream Pie!! Great for this hot summer days!!!
Why Sugar Cream Pie? Why not?? When I was looking for the US State Dessert recipes, this pie looks so unique and easy to make that I had to make it!! Oh and you can also call this Hoosier Pie. Now, if you ever visited Indiana, Wick’s Pies in Winchester is believed to be the world’s largest producer of sugar cream pies. But if you don’t have the time to visit, they actually ship pies. The pies looks so dreamy and delicious!
For the pie crust, you can use homemade pie crust or store bought ones. Now homemade pie crust is not hard to do but it does take some time. Of course buying a pie crust is easier, but I personally feel that homemade pie crust is tooooootally worth the trouble!! Here’s how you blind bake a pie crust.
Put your pie dough in a 9 inch pan. And fold the sides of the pie and crimp the edges like the picture below. Place in the refrigerator for 1 hour.
Take out the pie weights and put it in a bowl. Be very careful because the pie weights are hot. As you can see the edges are brown but the insides is still wet. Prick the bottom and sides with a fork and put it back in the oven for another 15-20 minutes.
Here’s what it looks like after it’s done. See how it’s dry and crispy? That means it’s ready for filling.
While the crust is in the oven, prepare the filling. Mix together the sugar, cornstarch, half and half and butter.
Put it on a medium high heat until It will become thick and creamy. Take it off the heat and add the vanilla extract. Mix together until it becomes smooth and thick.
Pour into the prepared pie crust then sprinkle butter on top. Then, sprinkle a bit of cinnamon.
Make a collar for the crust so that it doesn’t burn when you put it in the broiler.
I love all the “burnt” parts!! It kind of reminded me of creme brûlée!! Now a 9 inch pie usually serves about 6-8 but because this pie is so delicious, people might want seconds. I’d make double pies if I were you!! ?
Happy Baking!!!
| Servings |
6 servings
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- 1 pie crust fully baked, 9 inch
- 4 tbsp cornstarch
- 2/3 cup white sugar
- 2 1/4 cups half and half
- 4 tbsp butter melted
- 1 tsp vanilla extract
- 2 tbsp butter melted
Ingredients
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- In a medium size pot, mix together the cornstarch, sugar, melted butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy.
- Remove from heat and stir in the vanilla.
- Pour mixture into pie crust. Drizzle 2 tablespoons butter over top. Cover the edges of the pie crust with foil or pie crust protector.
- Put under broiler until butter bubbles. Remember to watch the pie so it doesn't burn.
- Refrigerate for at least 1 hour before serving.
Adapted from : Allrecipes
