Indiana Sugar Cream Pie

Ingredients

• 1 pie crust (Homemade or store-bought; suitable for a standard pie plate)
• 1 cup granulated sugar
• 4 tbsp cornstarch
• 2 cups heavy cream (The source also notes that half-and-half may be used)
• 4 tbsp salted butter
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon (For sprinkling over the filling)
• 0.25 tsp ground nutmeg (For sprinkling over the filling)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Roll out the pie crust and transfer it to a pie plate. Crimp the edges, then poke holes all over the bottom and sides with a fork so the crust bakes evenly.

2. 2

   Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, rice, or sugar. Bake for 15–16 minutes.

3. 3

   Remove the pie weights and the parchment paper or foil. Return the crust to the oven and bake for another 7–8 minutes, until partially baked. The crust will not be fully cooked or browned at this stage.

4. 4

   Decrease the oven temperature to 325°F (165°C).

5. 5

   In a medium saucepan, whisk together the granulated sugar and cornstarch.

6. 6

   Add the heavy cream and whisk until combined.

7. 7

   Cook the cream mixture over medium heat, stirring frequently with a wooden spoon, until it comes to a boil.

8. 8

   Continue to cook and stir constantly for 1–2 minutes while the filling boils gently, until it has thickened.

9. 9

   Remove the saucepan from the heat. Stir in the salted butter and vanilla extract until the butter has melted completely.

10. 10

    Pour the filling into the partially baked pie crust. Sprinkle the cinnamon and nutmeg evenly over the top.

11. 11

    Bake the pie at 325°F (165°C) for 25 minutes. The center will still be jiggly; it will continue to set as the pie cools.

12. 12

    Cool the pie completely at room temperature, then refrigerate it until firm, about 4 hours. Serve cold or at room temperature.

Notes

Store leftovers in the refrigerator and eat within 4–5 days. The pie does not freeze well because the crust can become soggy when thawed. For a deep-dish pie pan, the source recommends making 1½ times the filling; the cooking times should remain the same. A graham cracker crust is also suggested as an alternative.

Nutrition per serving

• dessert
• pie
• American
• Indiana
• make-ahead
• refrigerated
• vegetarian