Description
Indiana Sugar Cream Pie, also known as Hoosier Pie, is a classic custard pie from the Hoosier state. It features a smooth, creamy filling made from sugar, cornstarch, half & half, butter, and vanilla, nestled in a crisp, flaky pre-baked pie crust with a hint of cinnamon on top. This nostalgic dessert is beloved for its rich texture and comforting sweetness, perfect for any occasion.
Ingredients
Pie Crust
- 1 9" pie crust (store-bought or homemade)
Filling
- 1 cup granulated white sugar
- 1/4 cup cornstarch
- 2 cups half & half (or substitute with 1 cup heavy cream and 1 cup whole milk)
- 1/2 cup salted butter (1 stick), cubed
- 1 Tablespoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Pre-Bake the Pie Crust: Preheat the oven to 425°F. Roll out the 9-inch pie crust dough and transfer it to a pie pan. Fold the edges under and flute them for a decorative design.
- Prepare Crust for Baking: Do not prick the pie crust as the custard filling should not leak out. Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice to prevent bubbling.
- Bake Crust: Bake the crust with the weights for 8 minutes until the edges turn light golden brown. Remove the foil and weights, then bake for another 5 minutes until the bottom of the crust is golden brown. Remove and allow to cool.
- Reduce Oven Temperature: Lower the oven temperature to 375°F to prepare for baking the custard filling later.
- Make Sugar Cream Custard Filling: In a medium saucepan, combine sugar and cornstarch. Whisk in the half & half (or heavy cream and milk) until smooth. Heat over medium-high heat, whisking occasionally to avoid burning or clumping. Bring the mixture to a boil over 6-8 minutes.
- Simmer Filling: Once boiling, reduce heat to low and continue to cook and stir for 2 minutes until the mixture thickens and simmers gently.
- Add Butter and Vanilla: Remove from heat and stir in the cubed butter and vanilla extract until the butter melts completely and is well combined.
- Fill Pie Crust: Pour the prepared custard filling gently into the cooled pie crust. Sprinkle the top with ground cinnamon evenly.
- Bake Pie: Bake the pie at 375°F for 15 minutes. If the crust edges darken too quickly, cover them loosely with foil strips to prevent burning. The filling should be set but still have a slight jiggle when ready.
- Cool Pie: Remove the pie from the oven and cool on a wire rack until the pan is safe to handle.
- Chill Pie: Transfer the pie to the refrigerator and chill for at least 4 hours to allow the filling to set completely.
- Serve and Enjoy: Slice the pie into 8 pieces and enjoy the authentic taste of Indiana.
- Store Leftovers: Cover leftover pie with plastic wrap and store in the refrigerator. It is best enjoyed within a few days but can also be frozen for longer storage.
Notes
- Use a store-bought or homemade 9-inch pie crust based on preference.
- If you don’t have pie weights, dried beans or uncooked rice work well to hold down the crust during baking.
- Do not prick the crust before baking to prevent the custard filling from leaking out.
- Substitute half & half with equal parts heavy cream and whole milk for a richer filling.
- Cover crust edges with foil if they brown too quickly during the final baking phase.
- Chilling for at least 4 hours is essential for the pie to fully set and achieve the proper texture.
- Store the pie covered in the refrigerator; freeze for longer storage if needed.
