Hoosier Sugar Cream Pie
This is an Amish recipe that has become a Hoosier classic, much like tenderloin sandwiches, morels, or persimmon pudding (I’m betting sugar cream pie can be found in Ohio, too). I’ve seen something referred to as Sugar Pie here, and considering that this is also one of the big Amish states, I’m assuming it’s more or less the same thing. There’s an Indiana company that makes these frozen, and they’re extremely good, but I haven’t seen anything like that in the frozen pie sections here. Anyway, this is easy to make–just mix it up, pour it in, and bake it. I like to gild the lily and eat this slighly warm with lots of whipped cream all over it, but you may feel that’s a tad too much.
A single 9-inch pie crust
1/3 c. flour
1 1/2 c. sugar
2 1/2 c. heavy cream
2 egg yolks
2 t. vanilla
1 T. butter, cut into tiny pieces
nutmeg
Preheat the oven to 450, but do not bake the crust blind.
Combine sugar, flour, cream, yolks, and vanilla, and pour into pie shell. Lightly sprinkle the top with nutmeg and dot with the butter. Bake for 10 minutes, then reduce heat to 350 and bake for 30 more minutes, until filling is set.
