Ivy House Indiana Sugar Cream Pie

"From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended."
 
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photo by True Texas photo by True Texas
photo by True Texas
photo by True Texas photo by True Texas
Ready In:
39mins
Ingredients:
9
Serves:
8
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ingredients

  • 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
  • Filling

  • 1 cup sugar
  • 14 cup cornstarch, plus
  • 2 tablespoons cornstarch
  • 2 14 cups whole milk
  • 12 cup unsalted butter, cut into pieces
  • 1 pinch salt (big pinch)
  • 1 teaspoon vanilla extract
  • Garnish

  • fresh whipped cream
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directions

  • In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • Remove pan from heat and stir in vanilla.
  • Pour the filling into the cooled pie shell, smooth the top.
  • Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • Serve with a dollop of whipped cream.

Questions & Replies

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Reviews

  1. I've added nutmeg on top, but the way we like it best is nutmeg on top but cinnamon and ground pecans added to the crust. It works with a regular rolled pastry crust as well as a graham cracker crust. I've never tried adding fruit because it is already my family's favorite.
     
  2. A touch of nutmeg and there is nothing more addictive! It is not bland if you create the right salty crust and use nutmeg. That is how the original recipe read. Something was changed.
     
  3. I have been baking this pie for years. I have always sprinkled the top with nutmeg,then place pie under broiler for a couple of minutes.
     
  4. This is a blanc mange...sure could use some fruit..I put bananas in mine..too plain to eat as it is..that is why I gave it just 3 stars.
     
  5. This was something very different for us. DH and I both liked it and both thought it tasted "old fashioned". I'm not exactly sure why be both thought that. I can't recall ever trying anything like it. Anyway, I think I would like to try and make it again and mix in some sort of add-in. Maybe some kind of fruit. Maybe bananas? I used a graham cracker cust. I love that this pie can be made in no time with ingredients I always have on hand. Thanks for posting the recipe.
     
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Tweaks

  1. Added 1/4 - 1/2 cup roughly ground ( very very small pieces of nuts but not totally powdered) pecans and 1 teaspoon cinnamon to pastry crust recipe, doubled vanilla, sprinkled nutmeg on top of filling prior to placing under the broiler. Made same additions to graham cracker crust recipe, using a little extra butter to keep wet/dry ratio where it needs to be to make the graham crust come out right.
     
  2. I have always sprinkled the top with nutmeg,then place pie under broiler for a couple of minutes.
     

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