1/28/15

Amish Sugar Cream Pie

Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

TABLE OF CONTENTS:

  1. JUMP TO THE RECIPE
  2. WHAT DOES SUGAR CREAM PIE TASTE LIKE?
  3. 5 NOTES ON MAKING AMISH SUGAR CREAM PIE
  4. MORE OLD-FASHIONED RECIPES

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

For as long as I can remember, pie has always been a yes for me. It never occurred to me to ask what kind. If someone asked if I wanted some pie (so long as I wasn't in a sickbed or absolutely stuffed full), the answer was yes.

I'd figure out what kind it was when it was in front of me. Of course, there are some I like better than others, but at the end of the day, I like all the pie.

Amish Sugar Cream Pie! Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

That's not the case for younger people, I've noticed. My youngest says he doesn't like pie. If you ask if he wants some, he'll tell you he doesn't like pie.

I'm like, you don't even know what kind it is! What do you mean you don't like pie?? I can see not liking a particular pie or even a type of pie (custard, fruit, baked, whipped, frozen, cheesecake, etc.) but all the pie? You dislike all the pie??

And why does it make me mad?? Ha! Seriously, this is not the sword I want to die on! Lawzamercy. Anyway...

Amish Sugar Cream Pie! Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

What I love about this recipe is that it's perfectly imperfect. When it’s just about done, a couple big ol’ bubbles form on the top then pop and deflate. It's pretty cool, actually.

And then these wonky, beautiful caramel-colored imperfections are 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...

Amish Sugar Cream Pie! Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

WHAT DOES SUGAR CREAM PIE TASTE LIKE?

As the name implies, this pie is almost literally just sugar and cream. As the sugar and cream cook together, 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 comes to mind when I first taste this. Sweet milk.

I tried to explain the taste to Husband the first time he had sugar cream pie 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!

The filling is set but not firm like an egg custard. I especially like that there's no "egginess" to the pie that you can sometimes taste in other custards.

Amish Sugar Cream Pie! Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

5 NOTES ON MAKING AMISH SUGAR CREAM PIE

  1. It's very important not to stir or whisk the filling too briskly when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
  2. You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
  3. If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
  4. Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
  5. To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.
Amish Sugar Cream Pie! Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

MORE OLD-FASHIONED RECIPES TO TRY

BLACK BOTTOM CUPCAKES - An easy recipe for chocolate cupcakes stuffed with chocolate chip cream cheese filling. Very much like a cupcake stuffed with cheesecake!

OLD-FASHIONED RAISIN CAKE - A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that’s super moist and perfectly sweet.

CHOCOLATE COBBLER - An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.

PREACHER CAKE - This cake, with crushed pineapple, pecans, coconut and cream cheese frosting, is an old Southern tradition to serve when the preacher comes by for a visit!

OLD-FASHIONED COCONUT PIE - The perfect recipe for classic, old fashioned baked coconut custard pie that's both creamy and chewy in all the best ways! 

Recipe for How to Cook Amish Sugar Cream Pie

Amish Sugar Cream Pie

Amish Sugar Cream Pie
Yield: 8 Slices
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

Ingredients

  • 1 cup sugar
  • 2 tablespoons flour
  • 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

  1. Preheat oven to 400 degrees. Lay a piece of aluminum foil on the center rack in oven. Pierce the bottom and sides of pie crust several times to vent.
  2. Combine sugar, flour, salt, vanilla and cream in a mixing bowl 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.
  3. Pour cream mixture into pie pastry. Place the pie on the middle rack of oven on top of foil (foil is there in case the filling cooks over the edges a bit).
  4. Bake at 400 degrees for 20 minutes then cover pie crust with an aluminum foil ring or crust guard.
  5. Rotate pie 180 degrees (just to make sure it bakes evenly) then continue cooking 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!
  6. Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set.
  7. When ready to serve, top with sweetened whipped cream or Cool Whip.

Notes

  • It's very important not to stir or whisk the filling when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
  • Make sure there isn't another oven rack over the pie as the pie should produce large bubbles when cooking.
  • You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
  • If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
  • Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
  • To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.
hoosier, cream, sugar, pie, amish, indiana, best, milk, authentic, recipe, how to, baked, old fashioned
dessert
american

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

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    2. Grew 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.

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  6. My husband accidentally bought a graham cracker crust when he bought my ingredients, but it turned out sooo good! I'll definitely make this again!

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  7. I 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!!!

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  8. Have any of you tried eating a slice of this pie warmed up SLIGHTLY ?? OUT OF THIS WORLD!!! Delish ��

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  9. Where did you find your dessert plates??

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  10. I 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.

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  11. Can this pie be made using Splenda instead of regular sugar

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    Replies
    1. I don't think so... I think the sugar is needed to thicken the pie.

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  12. Ok 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?

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    Replies
    1. I'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.

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  13. Looks Yummy!! Why do I happen to be out of Heavy Whipping Cream right now?!? ��

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  14. Thank 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.

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  15. Sugar 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!

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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.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

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