Ivy House Indiana Sugar Cream Pie
photo by True Texas
- Ready In:
- 39mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
-
Filling
- 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
-
Garnish
- fresh whipped cream
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.
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Reviews
-
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
-
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.