Prep 30 mins
Cook 9 mins
From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended.
- 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
- 1 cup sugar
- 1⁄4 cup cornstarch, plus
- 2 tablespoons cornstarch
- 2 1⁄4 cups whole milk
- 1⁄2 cup unsalted butter, cut into pieces
- 1 pinch salt (big pinch)
- 1 teaspoon vanilla extract
- fresh whipped cream
- 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.
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.
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.
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.