Sugar Cream Pie (Hoosier Pie)
This simple, creamy pie makes a wonderful family dessert or, when dressed with fresh fruit and drizzled with caramel, an elegant offering for company. Known as Hoosier pie, milk pie, finger pie, and—in Canada—tarte au sucre, this sweet treat has been named the state pie of Indiana.
The original filling has three main ingredients: sugar, milk, and a small amount of either flour or cornstarch. However, variations have gilded the lily with cinnamon, nutmeg, heavy cream, and a butter-pastry crust. Experiment at will.
Makes one 9-inch pie
- 1 9-inch unbaked pie shell
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 1/2 cup (1 stick) cold butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon or nutmeg
Preheat oven to 425 degrees F.
Place foil or parchment over the pie crust and fill with pie weights or dried beans. Bake for 10 minutes. Transfer pie to a rack and remove weights and covering. Reduce oven temperature to 350 degrees F.
In a saucepan, whisk together sugar and cornstarch. Stir in half-and-half and bring mixture to a boil over medium-high heat. Reduce heat and cook, stirring, for 2–3 minutes, until filling is thick and bubbly. Remove from heat and stir in butter and vanilla.
When butter is completely incorporated, pour the filling into the pie shell and sprinkle with cinnamon or nutmeg. Bake 20 minutes or until lightly browned. Transfer to a rack to cool. Serve pie at room temperature or chilled.
