Elizabethtown Sugar Cream Pie

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Total Time
50mins
Prep
10 mins
Cook
40 mins

We coaxed this recipe from a dear neighbor who was a great Indiana cook. Others versions of this pie posted here are not quite like the one I remember and my family loves. So I'm posting it here for safe keeping and family access!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375º F.
  2. Combine sugar, flour, cornstarch, and salt in a saucepan (or 6-cup microwave-safe bowl).
  3. Gradually whisk in the milk, stirring until smooth.
  4. Heat over medium-low heat (or microwave (700 Watts) on high power for 3 - 4 minutes) till it comes just to a boil and is somewhat thickened, stirring often. Don't over-cook here!
  5. Remove from heat and stir in vanilla.
  6. Pour into the pie shell (I use a "deep-dish" pie shell).
  7. Dot the top with the butter slices.
  8. Sprinkle with the cinnamon.
  9. Bake for 15 minutes at 375º.
  10. Reduce heat to 325º F and continue baking for 20 to 25 more minutes.
  11. Cool for 45 - 60 minutes before slicing.
  12. Note: filling may bubble over, but that makes the edge crust delicious! You may want to be prepared by placing a drip pan underneath the pie as it bakes.