This week, the Sunday Supper team is sharing regional specialties. As I hail from Indiana, I thought I was overdue to make my first Hoosier Sugar Cream Pie.
Indiana Specialties: Hoosier Sugar Cream Pie
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 of this classic Hoosier sugar cream pie after dinner. We are now fans of this Indianan specialty!
The Origin of Hoosier Sugar Cream Pie: 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 1800s, and settled in east-central Indiana. (Wikipedia.com).
More Pie Recipes:
If you’re hunting for more pie recipes, check out my Perfect Apple Pie, Fudgy Brownie Pie, Easy Peach Crumb Pie, and this Best Banana Cream Pie. I also love the sound of the Salted Caramel Pumpkin Pie.
- 1 9-inch pastry crust, uncooked (may be store bought or homemade)
- 1 cup sugar
- 1/2 cup flour (I recommend Wondra for easy mixing)
- 1/8 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons butter, grated or cut into tiny pieces
- 1/4 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.
Serving Size:1 slice
Amount Per Serving: Calories: 392Total Fat: 26gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 107mgCarbohydrates: 37gFiber: 0gSugar: 28gProtein: 3g
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 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 as he walked home from the office. 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 his priorities. May he rest in peace.