Description
A timeless classic, Sugar Cream Pie (also known as Hoosier Pie) is a creamy, custard-like dessert nestled in a flaky, buttery crust. With its warm cinnamon and nutmeg accents, this simple yet decadent treat is perfect for holidays, special occasions, or a cozy dessert at home.
Ingredients
For the Crust:
- 1⅓ cups all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 2 tablespoons vodka
- 2–4 tablespoons ice-cold water
For the Filling:
- ¾ cup white sugar
- ¼ cup cornstarch
- 1 cup half-and-half
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- A pinch of ground nutmeg
Instructions
- Prepare the Pie Crust:
- In a food processor, combine flour, brown sugar, and salt.
- Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add vodka and ice-cold water (starting with 2 tablespoons) and pulse until the dough comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out and Blind Bake the Crust:
- Preheat your oven to 375°F (190°C).
- Roll the chilled dough into a 12-inch circle on a lightly floured surface.
- Transfer to a pie dish, pressing gently into the edges. Trim excess and crimp the edges.
- Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15–20 minutes until lightly golden. Remove weights and parchment, then let cool.
- Prepare the Filling:
- In a medium saucepan, whisk sugar and cornstarch. Gradually add half-and-half, heavy cream, and butter.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes).
- Remove from heat and stir in vanilla extract.
- Assemble and Bake the Pie:
- Pour the warm filling into the prepared crust. Smooth the top with a spatula.
- Combine cinnamon and nutmeg, then sprinkle evenly over the filling.
- Bake at 375°F for 10–12 minutes, or until the top is lightly golden and set.
- Cool and Serve:
- Let the pie cool at room temperature for 30 minutes, then refrigerate for 2–3 hours to fully set.
- Slice and serve as is, or pair with whipped cream or vanilla ice cream.
Notes
- Storage: Store in the refrigerator for up to 3 days in an airtight container.
- Make Ahead: The crust can be made and refrigerated up to 2 days in advance.
- Tips for Success: Whisk continuously while cooking the filling to prevent lumps, and be sure to chill the pie for clean slices.
- Prep Time: 30 minutes
- Chill Time: 2–3 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American