Sugar Cream Pie

By Laura Kipper, Taste of Home

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie.

Total Time
Prep: 20 min. Bake: 15 min. + chilling

Makes
8 servings 

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups 2% milk
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°. Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.

Test Kitchen Tips

This delicious creamy treat is an egg-free way to enjoy a custard-like texture. Holiday baking? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly! For a change of pace, try baking this pie in a crumb crust. Check out 11 of our most genius crumb crust ideas.

Nutrition Facts

1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein.