Even though I was born in South Bend, Indiana, while my dad was at Notre Dame, AND have lived in Indiana for the past few decades, thinking of a classic Hoosier recipe gave me pause. Pork tenderloin sandwiches are pretty popular, but my sweet tooth vetoed that idea. Wracking my brain for inspiration, I recalled that folks around here eat sugar cream pie. What the heck was that? It was time to find out. My dad lovingly called me his “Hoosier Hotshot,” so in his memory, I started the process.
Sugar Cream Pie
Well, the ingredients were pretty straightforward: sugar, flour, and cream filled the pastry crust, with the addition of a touch of vanilla and a sprinkling of spice. Nutmeg seemed to be the garnish of choice, but cinnamon is easier on the palate, so I made the substitution. No eggs were involved, but the flour did its job thickening the sweet custard. The aroma of cinnamon and sugar as this baked was certainly enticing. Even the picky daughter asked for a slice after dinner. We are now fans of this Hoosier specialty!
More Regional Specialties from the Sunday Supper Tastemakers:
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- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
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- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
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- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
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- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
- 1 9-inch pastry crust, uncooked (may be store bought or homemade)
- 1 cup sugar
- ½ cup flour (I recommend Wondra for easy mixing)
- ⅛ teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons butter, grated or cut into tiny pieces
- ¼ teaspoon cinnamon
- Fit the pie dough into a 9-inch pie plate and crimp as desired. Refrigerate the crust until firm, at least 30 minutes.
- Preheat the oven to 425º. In a large bowl whisk together the sugar, flour, and salt. Slowly add the heavy cream whisking till combined. Add vanilla. Pour into the crust, spread butter over filling stirring carefully to disperse.Sprinkled top with cinnamon.
- Place pie on a baking sheet and bake 10 minutes. Reduce the oven temperature to 350º and bake until the filling is just about set, 50-55 minutes. If the crust starts getting too dark, cover the crust edges with foil.
- Remove to a cooling rack. Serve at room temperature or chilled.
The Indiana version of a sugar pie, known as “sugar cream pie,” may have originated with Quakers who came from North Carolina in the early 1800’s, and settled in east-central Indiana. (Wikipedia.com).
Addendum: The Dude
My dad, “The Dude” (a moniker he earned when I was in high school by being a way cool guy) passed away just two weeks ago. He was the father of four feisty, independent daughters, whom he loved unconditionally. He also had a penchant for mountain climbing, traveling, a cold beer and a good scotch, clever puns and wise assery (a new term coined by my sisters!), explosives, a roaring bonfire, and, most of all, his wife, Gretchen. A Physics professor by day, his “girls” would scamper down Lynn Avenue to greet him at 5:30 PM each night. Bedtime stories, big bear hugs and a kiss on the forehead with a “God, bless you,” ended our day. His love of adventures translated into numerous trips abroad, including a year in residence in both Glasgow, Scotland and Vancouver, BC, and memorable summers in Aspen and Cortona, Italy. We were always included. Dude lived his life to the fullest, and we learned so much by his example. Family. Compassion. Charity. Education. These were priorities. May he rest in peace.
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