Sugar Cream Pie, often referred to as “Hoosier Pie,” is a classic dessert known for its rich, creamy filling and simple ingredients. This pie is a beloved tradition in many homes and perfect for any occasion. Follow this detailed recipe to create your own delicious Sugar Cream Pie.
Ingredients:
- One 9-inch 4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
- 3 cups whole milk
- 1 ½ cups granulated sugar
- 1/3 cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt (or to taste)
- ¾ cup unsalted butter, diced into small cubes
- Cinnamon for sprinkling
Directions:
1. Prepare the Pie Crust
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Blind Bake the Crust: Prick the thawed pie crust in many places with a fork to prevent bubbling. Bake the crust directly on the oven rack for about 10 minutes or until it is lightly golden brown around the edges. Set the crust aside to cool.
2. Make the Filling
- Combine Ingredients: In a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla extract, and salt. Whisk the mixture to combine.
- Cook the Filling: Cook the mixture over medium-low heat for about 10 minutes, or until it starts to bubble and thickens. Whisk nearly continuously throughout the cooking process, especially near the end, to prevent the filling from browning at the bottom of the saucepan.
- Add Butter: Add the diced butter to the filling. Whisk until the butter is completely melted, and then allow the filling to boil for another 1 to 2 minutes.
3. Assemble and Bake
- Pour the Filling: Pour the filling into the prepared pie crust. Note that you may have about 1 1/2 cups of extra filling.
- Reduce Oven Temperature: Reduce the oven temperature to 350°F (175°C).
- Bake the Pie: Place the pie tin on a baking sheet to catch any overflow and bake for about 10 minutes, or until the filling is bubbling gently near the edge.
4. Cool and Serve
- Cool the Pie: Allow the pie to cool on a wire rack for about 1 hour.
- Chill the Pie: Cover the pie with foil and refrigerate for about 8 hours, or until it is chilled and set.
- Garnish and Serve: Evenly sprinkle the top of the pie with cinnamon before serving. The pie can be stored in an airtight container in the refrigerator for up to 1 week.
Additional Information:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes + chilling
- Calories: 350 per serving
- Servings: 8 servings
This classic Sugar Cream Pie is a delightful treat that’s sure to impress. Its smooth, creamy texture and rich flavor make it a perfect dessert for any occasion. Enjoy!
Classic Sugar Cream Pie
Description
This Classic Sugar Cream Pie encapsulates the essence of comfort desserts. It’s a luscious, velvety custard nestled within a flaky, buttery crust, finished with a light dusting of cinnamon that adds a subtle spice to each bite. This pie is not only a treat for the taste buds but also for the eyes, with its golden brown surface and inviting aroma that fills the kitchen during baking.
Ingredients
One 9-inch 4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3 cups whole milk
1 ½ cups granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
¼ teaspoon salt (or to taste)
¾ cup unsalted butter, diced into small cubes
Cinnamon for sprinkling
Instructions
Preheat oven to 400°F (200°C). Prick refrigerated pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool.
To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, and salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, especially near the end as the filling thickens, to prevent browning at the bottom of the saucepan.
Add the butter, whisk to combine until melted, and allow the filling to boil for another 1 to 2 minutes.
Pour the filling into the pie crust, noting you may have about 1 1/2 cups extra.
Reduce oven temperature to 350°F (175°C).
Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
Allow the pie to cool on a wire rack for about 1 hour, cover with foil, and refrigerate for about 8 hours, or until the pie is chilled and set.
Evenly sprinkle with cinnamon and serve. The pie will keep airtight in the fridge for up to 1 week.