Hoosier Sugar Cream Pie
Official State Pie of Indiana
Sugar cream pie was declared the official state pie of Indiana by Senate Resolution No. 5, passed in 2009. Generations of Hoosiers had already embraced this pie--the legislature merely formalized its status! This is a rich dessert, originally meant for families that had spent a long day working hard on the farm. If you have a more sedentary lifestyle, plan to take a long walk or go to the gym for a workout if you indulge too much. The featured ingredients, after all, are heavy cream and sugar!
Introductory image from Free Clip Art.
My Family's Quest for the Perfect Sugar Cream Pie
Will it Pass the Kim Test?
In Indiana, most good cooks eventually try their hand at sugar cream pie. This delicious pie is tricky to make. Sometimes even the best cook produces a pie that is too dry or too runny. Getting the custard filling to set perfectly at the same time the crust is exactly golden enough is quite an accomplishment.
My pie-loving family will eat any pie, any place, any time. Over the years, we have eaten our share of runny pies (just use a spoon) and dry pies (a little more coffee, please, to help it go down.) When my sister found a variation of this recipe, she was ecstatic--the filling set perfectly. After she did her own tweaking, she was sure it was perfect.
The final test of any recipe in our family, however, is the Kim Test. That would be me. If I can successfully make something, the recipe can be declared idiot-proof. You see, I got an "A" in the sewing portion of high school home economics, then barely made a "C" in cooking. I once spent half a class period peeling a single carrot before the teacher came to see what my problem was. She took the peeler out of my hand, turned it so the sharp side faced the carrot, and put it back in my hand.
I have developed some skills since then, especially with casseroles and stews, but I still lack the finesse required of a good pie baker. Sugar cream pie was greatly motivating, though. Nobody in North Carolina had even heard of it, so I had not had this pie in many years. When Lorie e-mailed me the recipe, I dove in headfirst. After carefully following the directions ( and making at least one phone call to Indianapolis during the process) I actually produced a pie that looked good and tasted amazing!
I hope you enjoy this recipe, no matter what state or country you call home.
Prep Time: 15 minutes
Total Time: 35 minutes
- flour: 5 rounded tablespoons
- cornstarch: 5 level tablespoons
- sugar: 3 cups
- salt: dash
- butter: scant tablespoon
- water: 1/2 cup boiling
- eggs: 2
- whipping cream: 1 cup (divided)
- vanilla or almond extract: 1 tablespoon
- whole or 2% milk:
- 9 " deep dish pie crust: 1
- Preheat oven to 325 degrees F. Mix first six ingredients in a microwave-safe bowl (2-quart size at least--larger is better.) *Microwave on high for 2 minutes. Stir. * Repeat instructions between the * two more times.
- In separate bowl, beat eggs with 1/2 cup of the cream. Add 2 large mixing spoons full of the sugar mixture above to the eggs/cream mix. Stir well. Add egg/cream mixture to sugar mixture and stir. Use whisk to mix in remaining cream, milk, and vanilla or almond extract.
- Pour into unbaked pie shell. Sprinkle with nutmeg. Bake for 35 minutes until puffed all over. Pie is done when knife inserted in center comes out clean. Let cool completely before serving.
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