Considered an "Indiana legendary local cuisine", this pie is so delicious. Sweet, rich, and creamy, sugar cream pie does not disappoint. I never knew this pie was a Hoosier delicacy until I was visiting my dad in Louisville and he took me to The Pie Kitchen. I was craving a piece of sugar cream pie and they didn't have it on the menu. When I asked the server about it, she looked at me like I was crazy, and said she had never heard of it. I was surprised that they didn't have it, and baffled that someone had never heard of sugar cream pie. It was then that my dad told me that sugar cream pie was local to Indiana, so some places outside of the state may not serve it. I realized how lucky was to be a Hoosier.
We used to buy sugar cream pies, but the pie shop where we purchased them moved and it prompted me to try me own. I tried a couple different recipes without much success. The flavor was where I wanted it to be, but the pies turned out runny. I finally found a recipe on allrecipes.com that was a winner. I have tried it a couple times with great results. Smooth, sweet, rich and creamy with hints of vanilla and nutmeg. A perfect autumn pie, and quite easy too!
Print Recipe
Sugar Cream Pie
Recipe courtesy Glenda Browning
Ingredients
1 prepared 9 inch pastry shell
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup butter, chilled and diced
Directions
Preheat oven to 450 degrees.
In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes.
