Are you looking for the perfect pie recipe? This Hoosier Sugar Cream Pie is a family favorite!
This recipes comes from my husbands grandma. She passed away a couple years ago but every time I make this recipe I think of her!
Sugar Cream Pie is the state pie of Indiana so we are pretty picky about this flavor of pie!
There are a couple different ways to make sugar cream pies, on the stove top or in the pie shell. I have an old Amish Sugar Cream Pie recipe where you mix everything in the shell. This recipe is made on the stove top and is made a lot like a pudding. My favorite part is licking the spoon while the custard is still warm, yummy!
Hoosier Sugar Cream Pie
You will need to bake your shell for this recipe before you add the filling because it doesn’t go back in the oven like some sugar cream pie recipes do.
I have found it helps if you don’t grease your pie shell because when you do the crust tends to slide down while it is baking resulting in a less than perfect looking pie. But it will still taste the same!
I use pie weights but you can also use beans.
To scald the milk, heat it until just before it boils and then let cool.
Some people chill their sugar cream pies and others don’t I think it is all personal preference.
- 1 stick of butter
- 2½ cup scalded milk
- 1 cup sugar
- 4 Tablespoons cornstarch
- 1 pinch of salt
- 1 teaspoon vanilla
- 1 baked pie shell
- Melt the butter in a heavy saucepan over medium heat.
- Add the scalded milk.
- Stir and add the sugar and cornstarch.
- Cook (continue to stir) over medium heat, until thick.
- Add salt and vanilla.
- Pour into a baked pie shell.
- Sprinkle with nutmeg and cinnamon.
- Let the pie cool before slicing.
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