Sugar Cream Pie, also knowndessert as Hoosier Pie, is a classic that’s creamy, sweet, and irresistible. Here’s a straightforward recipe to make this delicious pie at home:
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for sprinkling on top)
- Nutmeg (optional, for sprinkling on top)
Instructions:
Prepare the Pie Crust:
- Make the Dough:
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
- Chill the Dough:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll Out the Dough:
- On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges if desired.
- Place the crust in the refrigerator while you prepare the filling.
Prepare the Filling:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Make the Filling:
- In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, and flour until smooth. Gradually whisk in the heavy cream and vanilla extract until fully combined.
- Fill the Pie Crust:
- Pour the filling into the prepared pie crust.
- Bake the Pie:
- Bake in the preheated oven for about 10 minutes at 375°F (190°C). Then reduce the temperature to 350°F (175°C) and bake for an additional 50-55 minutes, or until the filling is set and the top is lightly browned. The filling should be slightly jiggly but not liquid.
- Cool and Serve:
- Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools.
- If desired, sprinkle ground cinnamon and nutmeg on top before serving.
Tips:
- For an extra-rich flavor, you can use half-and-half instead of heavy cream, though the pie might be slightly less creamy.
- Make sure the pie is fully cooled before slicing to ensure clean cuts.
- Store any leftovers in the refrigerator for up to 3 days.
Enjoy your Sugar Cream Pie, a sweet and creamy treat perfect for any occasion!
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