An Amish-style recipe for Sugar Cream Pie, with simple ingredients like sugar and cream, baked into a creamy, caramelized, luxurious dessert.
You know what I love about this pie?
Well, first, let’s state the obvious: it’s pie.
Amen?
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 then pop and deflate.
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...
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 pie 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!
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!
Sugar Cream Pie
Yield: 8 Slices
prep time: 5 Mcook time: 45 Mtotal time: 50 M
This Amish-style recipe for Sugar Cream Pie, with simple ingredients like sugar and cream, bakes into a creamy, caramelized, luxurious dessert.
ingredients:
- 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
instructions:
How to cook Sugar Cream Pie
- Combine sugar, flour and salt in a large bowl then whisk together to break up any lumps or clumps.
- Add vanilla and cream then gently stir for one minute. Do not whisk or stir briskly 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) then continue cooking pie for 25-30 minutes or until edges of cream start to caramelize and large bubbles begin to form on top of the pie. 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.
NOTES:
Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
If you prefer a firmer, thicker texture, add 1/3 cup all-purpose flour to the cream mixture before baking. I like it both ways!
Adapted from The Hoosier Mama Book of Pie
If you prefer a firmer, thicker texture, add 1/3 cup all-purpose flour to the cream mixture before baking. I like it both ways!
Adapted from The Hoosier Mama Book of Pie
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I am definitely making this pie!
ReplyDeleteI'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!
This pie sounds and looks good !
ReplyDeleteGirl, 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
ReplyDeleteYou 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!!
ReplyDeleteI hope y'all enjoy it! Lord, I hope it's as good as you remember!
DeleteGuessing 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!
ReplyDeletethis was supposed to be a reply to Corinna but I apparently can't internet today, lol.
DeleteGrew up in Indiana. I always thought sugar cream pie was a Hoosier thing. Glad to see this recipe. I can't find it in Washington state to save my life.
DeleteThis Looks so Good!
ReplyDeleteMy husband accidentally bought a graham cracker crust when he bought my ingredients, but it turned out sooo good! I'll definitely make this again!
ReplyDeleteI have made this pie several times & it’s so addictive!!! It actually tastes better the next day imo. So delicious & sweet. Great with a hot cup of coffey for balance. I definitely recommend this to everyone with a sweet tooth. Plus it’s so easy to make!!!
ReplyDeleteHave any of you tried eating a slice of this pie warmed up SLIGHTLY ?? OUT OF THIS WORLD!!! Delish ��
ReplyDeleteWhere did you find your dessert plates??
ReplyDeleteI think I got these at Home Goods!
DeleteI grew up on this pie in Indiana. Lot of Amish people around northern Indiana. My grandmother used to make them all the time. The BEST! She would have it for breakfast in the morning with her coffee.
ReplyDeleteCan this pie be made using Splenda instead of regular sugar
ReplyDeleteI don't think so... I think the sugar is needed to thicken the pie.
DeleteOk so I’ve made this pie multiple times since I first found it. The flavor is INCREDIBLE....like melted ice cream....or sweetened condensed milk. Mm! But I can never get the pie to set up. I make it exactly as you say. Any suggestions?
ReplyDeleteI'm so glad you love the flavor as much as I do! It really is something, isn't it?! If it's still not set up after being refrigerated overnight, I'd say to cook it longer (you've probably tried that) OR you can add about 1/4 to 1/3 cup of flour to the mixture. That will ensure it sets up but it will change that pure sugar cream flavor a tad.
DeleteLooks Yummy!! Why do I happen to be out of Heavy Whipping Cream right now?!? ��
ReplyDeleteThank you for this recipe! My husband is a Hoosier! He introduced me to sugar cream pie many years ago when we moved back to Indiana@ I feel in love with this pie! My mother in law had never made it. I hunted fir years for a recipe, none that I found where right until I came across yours! It's the pie I remembered having at a restaurant in Mooresville Indiana many years ago.
ReplyDeleteSugar Cream Pie is definitely from the Indiana Amish, and there are a million variations. I have about six myself. The one I make uses half and half and zero flour, but does use cornstarch.butter, and vanilla. Awesome pie and so simple!
ReplyDelete