Sugar Cream Pie is a classic American dessert known for its creamy, custard-like filling and sweet, buttery flavor. This pie has a rich history and has been enjoyed by families for generations. With its simple yet indulgent ingredients, it has become a beloved treat for special occasions and holidays.

Sugar Cream Pie, also known as Hoosier Pie or Indiana Sugar Cream Pie, has its roots in the Midwest, particularly in Indiana. It is believed to have originated during the 19th century when ingredients like sugar and milk were readily available in farm households.

The pie’s humble origins can be traced back to Amish and Shaker communities who relied on simple pantry staples to create comforting and delicious desserts. The recipe was passed down through generations and became a regional specialty in Indiana.

Sugar Cream Pie gained popularity beyond its original region, becoming a cherished pie recipe throughout the United States. Its smooth, custard-like filling, made with sugar, milk, and butter, has a comforting and nostalgic taste that appeals to many.

PREP: 20 MIN.

BAKE: 15 MIN. + CHILLING

MAKES: 8 SERVINGS

INGREDIENTS

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• ¼ cup cornstarch
• 2 cups 2% milk
• ½ cup butter, cubed
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 450°F (230°C).
2. Roll out the pastry to fit a 9-inch pie plate.
3. Transfer the pastry to the pie plate and trim the edges to ½ inch beyond the rim. Flute the edge.
4. Line the unpricked pastry with a double thickness of heavy-duty foil.
5. Fill the foil with pie weights, dried beans, or uncooked rice to prevent the crust from puffing up.
6. Bake the crust for 8 minutes.
7. Remove the foil and weights, then bake for an additional 5-7 minutes or until the crust turns light brown.
8. Cool the crust on a wire rack. Reduce the oven temperature to 375°F (190°C).
9. In a large saucepan, combine the sugar and cornstarch.
10. Stir in the milk until the mixture is smooth.
11. Bring the mixture to a boil over medium heat, stirring constantly.
12. Reduce the heat and cook for 2 minutes, or until the mixture thickens and becomes bubbly.
13. Remove the saucepan from the heat and stir in the cubed butter and vanilla extract until well combined.
14. Transfer the filling to the pre-baked pie crust.
15. Sprinkle the ground cinnamon evenly over the filling.
16. Bake the pie for 15-20 minutes, or until the top turns golden brown.
17. Once baked, cool the pie on a wire rack.
18. Refrigerate the pie until chilled before serving. This will allow the filling to set properly.

Enjoy the chilled Sugar Cream Pie, savoring each creamy and sweet bite that pays homage to its rich history and comforting flavors.

TIPS:

• Pre-baking the Crust: Pre-baking the pie crust before adding the filling helps ensure a crisp and flaky crust. It prevents the crust from becoming soggy when combined with the creamy filling. Make sure to use pie weights, dried beans, or uncooked rice to weigh down the foil during the pre-baking process. This technique creates a sturdy base for the pie and adds an extra layer of texture to the finished dessert.
• Chilling for Best Results: After baking, it is important to refrigerate the Sugar Cream Pie until it is thoroughly chilled. This allows the filling to set and enhances the flavors and consistency of the pie. The chilled pie slices more cleanly, making it easier to serve. For the best results, refrigerate the pie for at least a few hours or overnight before serving. The extra time in the fridge enhances the taste and texture of the pie, making it even more enjoyable.