January 28, 2015

Sugar Cream Pie

You know what I love about this pie? Well, first, let’s state the obvious: it’s pie. Amen?

I love this pie because it’s perfectly imperfect. When it’s just about done, a couple big ol’ bubbles form on the top. They deflate or pop or do whatever bubbles do when they’re done being bubbles. And then this wonky, almost whimsical, beautiful caramel-colored imperfection is left on top. It reminds me of a mommy’s tummy. It’s not smooth and perfect like it might once have been but it’s still beautiful if you look at it right.

See...


As the name implies, this is almost literally just sugar and cream. It’s a little like a custard except that there’s no egginess going on and you really taste the cream because the sugar highlights the natural sweetness of it. I grew up hearing Nanny and sometimes Daddy call cow’s milk “sweet milk” and that’s what came to mind when I first tasted this. Sweet milk.

I tried to explain it to Husband by saying it’s like caramel that tastes like cream. He had a huh? look on his face until he tasted it and then his look said exactly!

This Amish Sugar Cream Pie is almost literally just sugar and cream but it bakes into a caramelized, luxurious dessert.

This Amish Sugar Cream Pie is almost literally just sugar and cream but it bakes into a caramelized, luxurious dessert.

This Amish Sugar Cream Pie is almost literally just sugar and cream but it bakes into a caramelized, luxurious dessert.

Sugar Cream Pie
Adapted from The Hoosier Mama Book of Pie
1 cup sugar
2 tablespoons flour (plain or AP)
1/4 teaspoon salt
1 teaspoon vanilla
2 cups heavy whipping cream
1 9’ pie pastry (not deep dish), thawed
Whipped cream for serving

Combine sugar, flour and salt in a large bowl and mix with a wooden spoon or rubber spatula. Break up any lumps or clumps you see. Add vanilla and cream and stir for one minute or until sugar is somewhat dissolved. Do not use a whisk or electric mixer as we do not want to whip the cream at all before cooking.

Pour cream mixture into the pie pastry. Place the pie on the middle rack of your oven then place a larger pan on the rack below the pie to catch anything if it spills over. Bake pie at 400 degrees for 20 minutes. Cover pie crust with aluminum foil or a crust guard. Rotate pie 180 degrees (just to make sure it bakes evenly) and continue cooking pie for 25-30 minutes or until edges of cream start to caramelize. It will still be jiggly - that's OK!

Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set. Serve with fresh, slightly sweetened whipped cream. I just went ahead and bought a quart of cream so I’d have enough for the pie and for whipped cream.


PRINTABLE RECIPE


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11 comments:

  1. I am definitely making this pie!

    I'm familiar with Paula Haney, aka Hoosier Mama. I live in Chicago and when she was first starting out here, she sold her pies at my local city Farmers Market. They were melt-in-your-mouth, to-die-for pies, each and every one. You had to get to the market early before she'd sell out.

    Thanks for posting this recipe!

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  2. This pie sounds and looks good !

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  3. Girl, I grew up on Southern food and I'm stoked to find your blog. This pie looks delish. I'm a new food blogger and found you on a link party. I've followed your social sites and hope we can connect on those. Can't wait to read more of your blog. I love the name! Becky

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  4. You Ma'am have made my heart happy today. This was my very favorite pie growing up! After we moved north we made sure to buy one when we went back to visit (2 if we could afford it) but in later years couldn't find them in the stores. I am going to make this for my mom, boy will she be happy. Thank you so so much!!

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    1. I hope y'all enjoy it! Lord, I hope it's as good as you remember!

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  5. Guessing you didn't move to Indiana then. :) This is also known as "Hoosier pie" and is the state pie (we have a lot of Amish in the Shipshewana area). It's seriously yummy and this recipe looks great!

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    1. this was supposed to be a reply to Corinna but I apparently can't internet today, lol.

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  6. Made mine exactly as directed but even after refrigerating overnight, was still a soupy mess. The top center layer set but the rest was still liquid. Was so upset b/c I made this for a dinner party and couldn't eat it. Thank goodness I made two desserts! The filling tastes amazing though...just wish it would have turned out. Have no idea what happened as I followed recipe exactly...

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    1. Oh no! Did it bubble up on top? The only thing I could think would be the problem is that you might have grabbed something other than full fat heavy whipping cream? I'm sorry that happened to you! I've made this a few times now and never had an issue. Once it starts with the caramelized bubbles on top, it's done.

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    2. It takes way longer for the caramelized bubble to develop than stated in the recipe. I had it in the oven at least half an hour longer than instructed. The pie is in the fridge now; I hope it turns out ok.

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    3. Excellent! It was more than a little jiggly when I took it out of the oven, but when I cut into it a few hours later, it was perfect. And so good!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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