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Sugar Cream Pie

5 Jul

Did you know that the sugar cream pie is the official pie of the state of Indiana?  Until just a few months ago I had never even tasted it.  My family transplanted to the Hoosier state from Oklahoma, so I’m guessing that is why I never had it.  I grew up on my Grandma’s homemade chocolate cream pie.

My husband has been a Hoosier his entire life and he loves sugar cream pie.  He recently discovered a restaurant in downtown Indianapolis that serves sugar cream pie that is made at a little Zionsville bakery called My Sugar Pie.  Of course he wanted me to figure out how to make it like them.  I was happy to oblige him.  (By the way, that picture up there is a My Sugar Pie photo.  I forgot to take a picture of my version before we finished the whole thing)

My first go at it was a success, or so I thought.  One of the many food blogs that I read posted a recipe for the pie so I gave that one a try.  You can find the recipe here.  It was delicious!  So why wasn’t it a success?  It has vanilla in it.  Hubby says vanilla just makes it a vanilla cream pie, not the same thing.  Of course it did not stop us from eating the whole thing!

Attempt number two was a complete flop.  We threw it away.

You know what they say, third time’s a charm.  Before I share the full recipe with you, I want to share a few details.  Pie #1 was prepared by pre-baking the pie shell, cooking the filling on the stove top, then putting it under the broiler for a minute or two.  Pie #2 was prepared by filling the unbaked pie shell with the cold cream mixture and baking for almost an hour.  Pie #3 is a combination of both of these methods.

After several hours of pouring over hundreds of cookbooks (really it was only about 10 cookbooks and took about half and hour!), I finally stumbled on the recipe I am going to share with you.  Hubby says it doesn’t taste exactly as My Sugar Pie’s version, but it’s pretty darn close!  The recipe was in one of the many “church lady” cookbooks I have.  Those cookbooks really do have the best tried and true recipes from Grandma’s kitchen.  Anyhoots, on with the recipe……..

Sugar Cream Pie

2 cups half & half

1/4 cup cornstarch

1 stick butter (no substitutions!)

1/2 tsp. salt

1 cup sugar



9″ unbaked pie shell (I made my own but feel free to use a store-bought shell)

Preheat oven to 350 degrees.  First, put cornstarch, sugar, and salt in a 2 qt. sauce pan, mix well.  Then add half & half and butter.  Cook over medium heat, stirring constantly, until thickened.  Pour into an unbaked pie shell.  Sprinkle with cinnamon and nutmeg.  Bake for about 25 minutes.

Allow pie to cool to room temperature then refrigerate for 2 hours before serving.  Store pie covered in the refrigerator.

I guess it’s safe to say that I am officially a Hoosier.  I know how to play Euchre and I really like sugar cream pie.

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