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Hello Daring Bakers!
WHY YOU’LL LOVE THIS RECIPE: Nostalgic Sugar Cream Pie Recipe (Hoosier Pie) has stood the take a look at of time for good cause—it’s mouthwateringly good and tremendous straightforward!
- Pleasant taste: The buttery vanilla custard with cinnamon is splendidly comforting.
- Easy substances: This stunning deal with is far more than the sum of its components! Easy to make, with a skilled bakery taste.
- Egg-free: Good for everybody, together with household and pals who don’t eat eggs.
- Principally hands-off: Don’t let the entire time scare you off—most of it’s chill time within the fridge, and the prep is fast. And you don’t want a mixer or any particular tools!
- Brûléed topping: Pretty and stunning—and the cooked cinnamon sugar prime tastes like a snickerdoodle!
Sugar Cream Pie (Hoosier Pie), often known as Indiana Sugar Cream Pie, is a type of wonderful native recipes that all the time grabs my consideration. I used to be so delighted with the outcomes of this pie, as I hadn’t tried it earlier than. For the crust, I selected my bitter cream pie crust—it’s splendidly flavorful and flaky. For the caramelized topping, I used a kitchen blowtorch, however you can even use the broiler. Simply you should definitely watch it intently so the pie doesn’t overcook, and canopy the crust with foil to forestall it from burning.
Desserts tied to a specific place, baked by everybody’s grandmother, and featured in neighborhood cookbooks, are stuffed with historical past. They’re all the time completely scrumptious, and their homey goodness makes them good for fall and winter gatherings. For extra regional classics, you should definitely strive St. Louis Gooey Butter Cake, Texas Sheet Cake, and Buttermilk Pie.
Desk of Contents
What’s Sugar Cream Pie Recipe (Hoosier Pie)?
- Sugar Cream Pie (Hoosier Pie) is a one-crust eggless custard pie. The vanilla custard is roofed with a buttery cinnamon-sugar combine that’s torched or broiled to type a crispy topping.
- Taste: A wealthy crust with a gentle bitter cream tang units off flippantly candy vanilla cream filling and candy cinnamon topping.
- Texture: Flaky crust, silky filling, crispy topping
- Principal substances: Pie crust, heavy cream, butter, sugar, vanilla, cinnamon
- Nice for: Fall celebrations, household dinners, bake gross sales, vacation gatherings, Halloween, Thanksgiving, Christmas
- Sugar Cream Pie Recipe (Hoosier Pie) is Indiana’s official state pie. This 1800s recipe, which originated in Amish and Shaker communities, was often known as Farmhouse Pie or Desperation Pie as a result of its easy substances. The “Hoosier” nickname for state’s residents is extra of a thriller—it would confer with settlers from England’s Cumberland County (the place a hill is known as a “hoo”), or an Indiana 18th-century preacher, Harry Hosier, or what a frontier settler would say—”who’s right here?” when there was a knock on their cabin door.
Key Substances and Substitutes
Pie Crust
1 recipe Bitter Cream Pie Crust
- Bitter Cream Pie Crust is a flaky pastry that’s straightforward to work with.
- This splendidly all-purpose pie crust has a refined tang that pairs completely with the candy custard.
- Along with including a tasty taste, the bitter cream additionally provides tenderness.
Egg wash for crust
- Use egg wash—make it by beating one massive egg with 1 tablespoon of milk or water—to brush on the pie crust to provide it a shiny, golden end.
Filling
Heavy cream
- Heavy cream provides the filling a silky, velvety, thick texture.
- Moreover, heavy cream contributes wealthy taste.
- Substitute: Use full-fat coconut cream for a dairy-free model.
Granulated sugar
- Granulated sugar sweetens the custard.
- Moreover, because the custard bakes, the sugar caramelizes, lending a tantalizing taste.
- Substitute: You need to use an equal quantity of coconut sugar, however observe that it could alter the flavour and coloration of the custard.
Cornstarch
- Cornstarch thickens the custard on this old style sugar cream pie.
- Importantly, cornstarch creates a sliceable texture with out making the filling too heavy or gummy.
- Substitute: Use the identical quantity of arrowroot or tapioca starch.
Butter
- Butter provides the custard a deep, wealthy taste.
- Moreover, the butter helps the custard set correctly.
- Be sure you use salted butter right here for essentially the most flavorful end result.
Salt
- Salt balances the flavors within the custard filling.
Vanilla extract
- Vanilla extract deepens the flavour of this old style sugar cream pie with heat, floral sweetness.
- Substitute: Use the identical quantity of Vanilla Bean Paste.
Topping
Granulated sugar
- When the granulated sugar is torched, it’s reworked right into a crisp, caramelized crust.
- Substitute: For a crunchier crust, use the identical quantity of turbinado sugar.
Cinnamon
- The nice and cozy taste of cinnamon is the proper spicy distinction to the creamy vanilla filling.
Salt
- Salt balances out the sweetness of the cinnamon-sugar topping.
Butter
- Butter helps meld the brûlée to the custard of this candy cream pie.
- Moreover, butter provides wealthy taste to the candy cream pie topping
- Substitute: When you favor, use the identical quantity of coconut oil.
Tips on how to Make Sugar Cream Pie
To Prebake the Crust
- Put together to bake: Preheat the oven to 375°F (190°C).
- Roll out crust: Roll pie crust dough into an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie pan with it. Crimp the sides and brush with egg wash.
- Prick crust, add weights: Prick the underside of the crust throughout with a fork, then line the crust with parchment and fill with pie weights or dried beans.
- Blind bake: Bake the dough for quarter-hour with pie weights, then take away the pie weights and proceed baking for one other 5 to 10 minutes, till the crust seems to be golden and dry.
- Decrease temperature: Set the crust apart and decrease the oven to 350°F (180°C).
To Make the Filling and Bake
- Warmth substances: In a medium saucepan, whisk collectively the cream, sugar, cornstarch, butter and salt, then place over medium warmth, stirring continually, and deliver to a simmer.
- Simmer: Let prepare dinner at a fast simmer for one full minute, then take away from the warmth.
- Add vanilla: Stir within the vanilla extract after which unfold the filling evenly into the pie crust.
- Bake: Bake for 25 minutes, till the filling is ready and simply starting to indicate a contact of coloration.
- Chill pie: Let cool to room temperature, then refrigerate for at least 4 hours and as much as in a single day.
To Make the Topping and Serve
- Make cinnamon sugar: In a small bowl, mix the sugar, cinnamon, and salt.
- Add topping: Brush the melted butter over the custard, then sprinkle throughout with the cinnamon sugar.
- Brûlée topping: Use a kitchen torch to brûlée the topping till it’s caramelized, then serve straight away.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Professional Chef Ideas
- Butter tip: I don’t often specify what sort of butter to make use of, however with this sugar cream pie recipe specifically, salted butter actually makes a distinction to the flavour.
- Crisp crust: This recipe requires a blind-baked crust, as a result of the filling doesn’t bake lengthy sufficient to totally prepare dinner the pastry.
- Combine it up: When you favor a crunchier crust, make a Graham cracker model utilizing my Cookie Pie Crust recipe.
- And for an excellent crispier topping, use turbinado sugar as an alternative of granulated sugar.
- Inform-tale signal: The pie is prepared when it’s set and it’s simply starting to indicate a little bit of coloration.
- Torch possibility: When you don’t have a kitchen torch, you possibly can brulee the cinnamon sugar underneath the broiler. Watch very fastidiously so the pie doesn’t burn.
- Good accompaniment: This pie is scrumptious and flavorful sufficient to face by itself, however it might be pretty with some contemporary berries or in-season stone fruit.
- Pie crust possibility: This recipe will be made with my common Pie Crust as nicely.
Make Forward and Storage Directions
- Make-ahead suggestions:
- When you’d prefer to make the pie crust dough forward, you possibly can put together it, place it in an hermetic container, and refrigerate it for as much as three days.
- For longer storage, place the wrapped dough in a pie crust dough in a freezer bag and freeze for as much as two months.
- Defrost within the fridge in a single day earlier than utilizing.
- For longer storage, place the wrapped dough in a pie crust dough in a freezer bag and freeze for as much as two months.
- When you’d prefer to make the pie upfront, bake, cool, cowl loosely, and refrigerate for as much as two days earlier than serving.
- When you’d prefer to make the pie crust dough forward, you possibly can put together it, place it in an hermetic container, and refrigerate it for as much as three days.
- Tips on how to retailer leftovers:
- Retailer leftover pie loosely coated within the fridge for as much as two days.
FAQs
Can I make this sugar cream pie recipe gluten-free?
How do I make sure that my pie crust isn’t soggy?
- To make certain your pie crust isn’t soggy, it’s essential to blind-bake (parbake) the crust earlier than it’s crammed.
- See my information, Tips on how to Blind Bake a Pie Crust to study all about pre-baking pie crusts.
Do you have got any suggestions to verify the custard units and isn’t runny?
- To verify your pie custard has the right texture, you should definitely simmer it for the recomneded time: deliver the custard combination to a simmer, after which prepare dinner at a fast simmer for one full minute, then take away from warmth.
- Bake till the filling is set and simply starting to indicate a contact of coloration.
I’ve by no means made this type of torched topping earlier than—any suggestions?
- For the proper torched topping, brush the baked and cooled custard pie evenly with melted butter, after which sprinkle the cinnamon sugar combination on in a even layer.
- When you’re utilizing a kitchen torch, maintain shifting it continually for even bruléeing.
- And if you happen to’re heating it underneath a broiler, maintain a pointy eye on the pie so the topping doesn’t burn.
What are some good methods to serve this Hoosier Pie?
Extra Custard Pie Recipes
My Sugar Cream Pie is a straightforward Indiana traditional with silky custard, buttery crust, and a cinnamon-sugar topping, all baked to bakery high quality!
Servings: 8 slices
Substances
Filling
- 3 cups (24 fl oz/720 ml) heavy cream
- 1 cup (8 oz/225 g) granulated sugar
- ⅓ cup (1 ⅓ oz/37 g) cornstarch
- 5 tablespoons (2 ½ oz/71 g) butter
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Topping
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 tablespoon (½ oz/14 g) butter , melted
Directions
To Prebake the Crust
-
Preheat the oven to 375°F (190°C).
-
Roll pie crust dough into an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie pan with it. Crimp the sides and brush with egg wash.
-
Prick the underside of the crust throughout with a fork, then line the crust with parchment and fill with pie weights or dried beans.
-
Bake the dough for quarter-hour with pie weights, then take away the pie weights and proceed baking for one more 5-10 minutes, till the crust seems to be golden and dry.
-
Set the crust apart and decrease the oven to 350°F (180°C).
To Make the Filling and Bake
-
In a medium saucepan whisk collectively the cream, sugar, cornstarch, butter and salt, then place over medium warmth, stirring continually, and convey to a simmer.
-
Let prepare dinner at a fast simmer for one full minute, then take away from the warmth.
-
Stir within the vanilla extract after which unfold the filling evenly into the pie crust.
-
Bake for 25 minutes, till the filling is ready and simply starting to indicate a contact of coloration.
-
Let cool to room temperature, then refrigerate for at the least 4 hours and as much as in a single day.
To Make the Topping and Serve
-
In a small bowl, mix the sugar, cinnamon and salt.
-
Brush the melted butter over the custard, then sprinkle throughout with the cinnamon sugar.
-
Use a kitchen torch to brulee the topping till it’s caramelized, then serve straight away.
-
Get pleasure from with a dollop of whipped cream! Retailer this pie loosely coated within the fridge for as much as 2 days.
Recipe Notes
- Butter tip: I don’t often specify what sort of butter to make use of, however with this sugar cream pie recipe specifically, salted butter actually makes a distinction to the flavour.
- Crisp crust: This recipe requires a blind-baked crust, as a result of the filling doesn’t bake lengthy sufficient to totally prepare dinner the pastry.
- Combine it up: When you favor a crunchier crust, make a Graham cracker model utilizing my Cookie Pie Crust recipe.
- And for an excellent crispier topping, use turbinado sugar as an alternative of granulated sugar.
- Inform-tale signal: The pie is prepared when it is set and it is simply starting to indicate a little bit of coloration.
- Torch possibility: When you don’t have a kitchen torch, you possibly can brulee the cinnamon sugar underneath the broiler. Watch very fastidiously so the pie doesn’t burn.
- Good accompaniment: This pie is scrumptious and flavorful sufficient to face by itself, however it might be pretty with some contemporary berries or in-season stone fruit.
- Pie crust possibility: This recipe will be made with my common Pie Crust as nicely.
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