Sugar Cream Pie
This Hoosier sugar cream pie is perhaps the best dessert to ever come out of Indiana. Who knew a little sugar, flour, cream, and vanilla could become something so magnificent? Easy to understand why it's so common since it comes together from pantry staples.
Ingredients
- 1 single-crust All-Butter Pie Crust, blind baked
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- Pinch kosher salt
- 2 cups (1 pint) heavy cream
- 1 teaspoon vanilla extract or vanilla paste
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 400ºF (200ºC).
- Place the pie shell on a rimmed baking sheet. Set aside.
- Combine the granulated sugar, brown sugar, flour, and salt in a medium bowl. Mix with a whisk or your hands to break up any clumps and to combine ingredients.
- Gently stir in the heavy cream with a wooden spoon or spatula. Do not overmix. (Whipping the cream will prevent the pie from setting.) Stir in the vanilla extract or paste.
- Pour the filling into the prepared pie shell and bake for 20 minutes. Rotate the pie halfway and bake for 20 to 25 more minutes, until large bubbles cover the surface. The pie will not appear to be set when it comes out of the oven.
- Let the pie cool to room temperature.
- Place the pie in the refrigerator to chill for at least 4 hours and up to overnight. Dust with confectioners’ sugar before slicing and serving. (The baked pie can be stored in the refrigerator for 3 to 5 days. Some folksy like to throw leftover Sugar Cream Pie slices, individually wrapped, in the freezer and snack on them frozen.)
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 59g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 691mg | Fiber: 1g | Sugar: 29g