Sugar Cream Pie is the official pie of the Hoosier State, where I live. I’m sharing my recipe for Sugar Cream Pie with you so that no matter where you live, you can enjoy the sweet, creamy goodness that Hoosiers love!
I’ve always been amazed at the number of out-of-state people that have never had sugar cream pie. I always knew it was the state pie, but I guess I didn’t realize that not everyone has had the advantage of tasting this little slice of heaven!
You will need:
1 pre-made pie crust (I prefer Pillsbury)
Heaping 1/4 Cup cornstarch
1 Cup sugar
2 Cups milk (whole milk is best)
1/2 Cup (1 stick) butter
1 teaspoon vanilla
Sugar Cream Pie
Bake the pie crust according to package directions and allow to cool. Combine the cornstarch and sugar in a small saucepan until there aren’t anymore lumps. Next, stir in the milk slowly, stirring at the same time. Add in the vanilla and stir, then add the stick of butter. Cook over medium/high heat stirring constantly. Once it starts to bubble, cook for an additional 1.5-2 minutes longer or until thick. Pour in pie shell, then sprinkle generously with cinnamon and nutmeg. Keep refrigerated and enjoy once cool(although sneaking a piece while it is still warm is THE BEST!)
Trust me, even if you aren’t a Hoosier, you need this pie in your life!
This post was shared on Meal Plan Monday.
Sugar Cream Pie
- 1 pre-made pie crust I prefer Pillsbury
- Heaping 1/4 Cup cornstarch
- 1 Cup sugar
- 2 Cups milk whole milk is best as it makes the pie even creamier, but any will work
- 1/2 Cup 1 stick butter
- 1 teaspoon vanilla
- Bake the pie crust according to package directions;cool.
- Combine the cornstarch and sugar in a small saucepan and get rid of any clumps.
- Gradually add the milk to the cornstarch and sugar mixture stirring while adding.
- Add in the vanilla and stir. Add in the butter.
- Cook over medium/high heat, stirring constantly.
- Once it begins to bubble, continue cooking for another 1.5-2 minutes or until desired thickness is reached. Pour into pie shell, sprinkle with cinnamon and nutmeg and place in refrigerator to cool (it's ok to sneak a slice while it's still warm because that is the best!) Enjoy! Keep refrigerated.
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