Description
Midwest Indiana’s beloved sugar cream pie delivers pure comfort with its silky custard filling and delicate golden crust. Creamy, sweet, and simple, this nostalgic dessert promises a delightful slice of homespun tradition for anyone craving a taste of heartland hospitality.
Ingredients
Scale
Filling Ingredients:
- 3 cups whole milk
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, diced into small cubes
Thickening Ingredients:
- ⅓ cup cornstarch
- ¼ teaspoon salt
Flavoring Ingredients:
- 2 teaspoons vanilla extract
Crust and Topping:
- 1 (9-inch) deep-dish pie shell, thawed completely
- Ground cinnamon for sprinkling
Instructions
- Prepare the pie crust by piercing the refrigerated dough thoroughly with a fork, ensuring even distribution of holes to prevent bubbling. Bake at 400°F (200°C) for 10 to 12 minutes directly on the oven rack until the edges turn a light golden brown.
- In a heavy-bottomed saucepan, combine whole milk, granulated sugar, cornstarch, pure vanilla extract, and salt. Whisk ingredients until fully integrated and smooth.
- Cook the mixture over medium-low heat, continuously stirring with a whisk to prevent scorching. Maintain constant movement as the filling gradually thickens and begins to bubble, approximately 8 to 10 minutes.
- Once the mixture reaches a thick, pudding-like consistency, incorporate unsalted butter. Whisk until completely melted and allow the filling to gently boil for an additional 1 to 2 minutes.
- Carefully transfer the hot filling into the pre-baked pie crust, leaving a small margin at the top to prevent overflow.
- Reduce oven temperature to 350°F (175°C) and place the pie on a rimmed baking sheet for easy handling and to catch any potential drips.
- Bake for 10 to 12 minutes, watching for gentle bubbling around the pie’s edges, which indicates proper setting.
- Remove from oven and let the pie cool completely at room temperature for approximately 1 hour.
- Cover the pie loosely with aluminum foil and refrigerate for 6 to 8 hours, allowing the filling to set completely and develop a rich, creamy texture.
- Before serving, dust the surface evenly with ground cinnamon for a classic finishing touch. Store in an airtight container in the refrigerator for up to 7 days.
Notes
- Perfectly balance the filling’s sweetness by using a heavy-bottomed saucepan and whisking continuously to prevent scorching.
- Expect extra filling, which can be enjoyed separately as a creamy pudding or saved for another use.
- Cooling and chilling are crucial steps that help the pie set and develop its signature smooth, silky texture.
- Refrigerate the pie for at least 8 hours to achieve the ideal consistency and allow flavors to meld.
- Sprinkle cinnamon just before serving to add a warm, aromatic touch that complements the pie’s creamy sweetness.
- Store leftovers in an airtight container in the refrigerator for up to one week to maintain optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 452 kcal
- Sugar: 38 g
- Sodium: 125 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 85 mg