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Hoosier Sugar Cream Pie

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If you have ever had or heard of sugar cream pie you are either;

1. Amish
2. From Indiana
3. Spent time in Indiana

Okay so you are probably not Amish, since you are on the computer!

Sugar Cream Pie is the official Indiana state pie!! You know like a state flower or state bird. We in Indiana also have a state pie!! If your state doesn’t have a pie you are missing out!!

This recipe comes from an Amish cookbook and it is the best sugar cream pie!! I also happen to love this recipe because you mix the pie in the shell… yes, no extra dirty dishes!!

Start by mixing up your crust. I use a never fail pie crust recipe that is perfect for this pie!

Add the flour.
Add the sugar and salt.
Measure out the cream (I picked Dean’s because that is the company we sell our milk too!)
Add slowly to the pie shell.
Mix with your fingers!! Be gentle, you don’t want to mess up the bottom of the crust.
Measure your milk. I recommend whole milk. It makes it taste that much better!
Add vanilla to the milk and mix.
Add to the pie. Do not mix. I repeat do not mix! Resist the temptation!!
Pinch off little pieces of butter and place gently on the top of the filling.
Sprinkle with cinnamon.
And nutmeg.
Bake, just so you know the center will still be bubbly and wiggly.
Refrigerate and serve cold. The Perfect Pie for any holiday!



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  1. I THINK the receipe is 1 cup of sugar, 4 Tablespoon flour, pinch of salt, 1 cup cream, 1 cup milk, 1 teaspoon vanilla, 2 Tablespoon butter.

    I’ll admit it’s been awhile since I’ve made it and my cookbook is M.I.A. BUT this is the BEST Version and EASY!!!

  2. I’m born & raised in the town that is the home of Wick’s pie, but theirs can’t hold a candle to this recipe!! Been making this for yrs. never mixed in the pie crust but think I’ll give it a try. This pie is amazing. Hope everyone tries it.

  3. Is there any way you can post the measurements and cooking temp and time, would love to make this for the 4th

  4. My Hubby loves sugar cream pie I will try this one. Some I have tried don’t make the cut. This sounds really good and easy to make. Do we get the recipe?