Sugar Cream Pie

Name: Sugar Cream Pie
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Cuisine: North America, Midwest
Ingredients: Dough for single-crust pie; 1 cup sugar; 1/4 cup cornstarch; 2 cups 2% milk; 1/2 cup butter, cubed; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

Total Time Prep: 40 min. + chilling Bake: 15 min. + chilling

Yield 8 servings

Test Kitchen Approved

This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you’ll see why!

Ingredients

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts

1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein.

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Recipe Creator