Last Updated on May 26, 2023 by Kevin
Hoosier Sugar Cream Pie
A simple and delicious pie dating back to the 1800’s
Ingredients
- 1 Graham Cracker Crust 10-inch Ready To Eat – 9 oz
For The Pie Filling
- 4 ½ tablespoons cornstarch
- 1 cup granulated sugar
- 1 pinch Salt
- 3 cups Heavy (Whipping) Cream 24 oz
- 5 tablespoons Butter cut into cubes (75g)
- 1 tablespoon Vanilla Extract or Vanilla Bean Paste
For The Topping
- 2 tablespoons Butter melted
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Instructions
- Lightly cover the outer edges of the crust with strips of aluminum foil to prevent burning while the topping is broiled. Place the crust on a rimmed baking sheet and set aside.
To prepare the filling:
- In a medium, heavy bottom saucepan, whisk together the cornstarch, sugar and a pinch of salt. Add the cream and butter. Cook over medium heat, whisking constantly to prevent scorching until the mixture thickens and begins to boil. Cook 1 minute more, then remove from the heat.
- Off the heat, add the vanilla and whisk to combine. Pour the filling into the pre-baked pie crust. Gently jiggle the pan to distribute the filling evenly in the pie plate.
- While the pie rests, move the oven rack up, to about 6-inches from the heating element. Preheat oven to broil with the door propped open.
- After the pie filling sets for 15 – 30 minutes, drizzle 2 tablespoons of melted butter over the top of the pie. Tilt the pie to distribute the butter evenly. Combine the cinnamon and nutmeg and sift over the pie filling. Place the pie under the broiler and cook until the butter bubbles and the surface browns. This won’t take long so don’t walk away!
- Cool the pie completely then refrigerate for at least 4 hours or overnight, or until the center is set. Serve and enjoy!
