Sugar Cream Pie
Sugar cream pie, also called Hoosier pie or Indiana sugar cream pie, is one of the most popular desserts of the holiday season. It’s like a rich, buttery crusted cake that’s filled with a rich, vanilla custard and topped with a rich, cinnamon sugar topping.
This classic recipe dates back to the 1800s, and it’s one of those desserts that if you’ve never tried it, you’re missing out!
If this amazing pie isn’t on your holiday baking list, it definitely should be! You’ll be amazed every time you try it, it’s so good that you’ll wonder where it’s been all your life! My family absolutely loves this dessert, and it tastes like a crème brulee in pie form.
It is so amazing that it’s now one of my favorite desserts. It is sweet and ultra creamy, and it just gets better and better the longer it rests.
I love baking this the next day, and I always make it the night before Thanksgiving or Christmas. It’s important to note that this is one of the pies that needs to be kept refrigerated for at least 5 days after baking. The chances of it sitting in the refrigerator for that long are slim to none.
Due to the texture of the pie, I recommend allowing it to completely cool before slicing.
Old Fashioned Sugar Cream Pie
INGREDIENTS
- 1 pie crust at room temperature
- 4 Tablespoons cornstarch
- 3/4 cup granulated sugar
- 4 Tablespoons salted butter melted
- 2 1/4 cups heavy whipping cream
- 1 Tablespoon vanilla extract
TOPPING:
- 4 Tablespoons salted butter melted
- 1/2 cup cinnamon sugar
INSTRUCTIONS
- Heat the oven to 325F.
- Place the pie crust on a baking sheet and bake for 10 to 12 minutes.
- Remove from the oven and set aside.
- In a small bowl, mix together the cornstarch, granulated sugar, and salted butter.
- In a medium saucepan, bring the mixture of cornstarch, sugar, and melted butter to a boil.
- Simmer over low heat, stirring constantly, until thickened.
- Add the vanilla extract and stir.
- Pour the hot cream into the prepared pie crust.
- Smooth the top with the melted butter.
- Sprinkle with the desired amounts of cinnamon sugar. Bake for 25 minutes and then broil for 1 minute.
- Cool until room temperature. Store covered in the refrigerator for at least 1 hour. Enjoy!
