Indiana Sugar Cream Pie

Often called Hoosier pie, Indiana sugar cream pie is a Midwest classic tied to thrifty farm kitchens. An eggless filling of cream, sugar, and a dusting of nutmeg bakes into a silky custard nestled in a simple crust.

Serves 8 · 15 min prep · 40 min cook

Estimate for one serving

• 412 cal
• 3.5g protein
• 41g carbs
• 27g fat
• 0.8g fiber

Every recipe here is free to read.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or refrigerated)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp fine salt
• 1 1/2 cups heavy cream
• 1/2 cup half-and-half
• 4 tbsp unsalted butter, divided
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 350°F and set a rimmed baking sheet on the middle rack so it heats with the oven.
2. 2Ease the pie crust into a 9-inch pie plate, tuck and crimp the edge, and refrigerate the shell while you make the filling so the fat stays cold.
3. 3In a heavy medium saucepan off the heat, whisk the sugar, flour, and salt until no streaks of flour remain.
4. 4Slowly stream in the heavy cream and half-and-half while whisking constantly, scraping the corners of the pan until the mixture is completely smooth.
5. 5Set the pan over medium heat and cook, stirring steadily with a heatproof spatula or wooden spoon, until the filling thickens, turns glossy, and just begins to bubble at the edges, 8 to 12 minutes; it should coat the back of the spoon and leave a clear trail when you draw a finger through it.
6. 6Pull the pan off the heat and stir in butter until fully melted and the filling is silky.
7. 7Stir in the vanilla until evenly scented.
8. 8Pour the hot filling into the chilled crust and smooth the top with the spatula; cut the remaining butter into thin bits and scatter them over the surface.
9. 9Set the pie on the hot baking sheet and bake until the edges are set and lightly puffed while the center still gives a gentle jiggle when the pan is nudged, 20 to 25 minutes; do not wait for a firm center or the filling will crack and weep.
10. 10Transfer the pie to a wire rack and immediately dust the top evenly with the nutmeg and cinnamon so the spice blooms on the hot surface.
11. 11Cool at room temperature for 1 hour, then refrigerate uncovered until the custard is fully set and sliceable, at least 3 hours or overnight.
12. 12For clean wedges, dip a thin sharp knife in hot water, wipe dry, and cut, wiping the blade between slices; serve chilled or cool.