Sugar Cream Pie

Prep Time:

30m

Bake/Cook Time:

25m

Yield:

8 slices

Sugar Cream Pie, also known as “Hoosier Pie” thanks to its Indiana origins, has a thick and creamy custard filling cooked on the stovetop before baking. The rich vanilla filling is topped with a thin, crackly layer of caramelized cinnamon sugar. This six ingredient recipe is quick, easy and delicious any time of year.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 tablespoons cornstarch
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup unsalted butter, divided
2 1/4 cups half-and-half
1 tablespoon vanilla
1/2 cup Cinnamon Sugar
1 unbaked Pure Butter Pie Crust (or store-bought & thawed)

Directions

Preheat oven to 325ºF.
Partially bake pie crust for 10 minutes. Set aside while preparing filling.
Mix together cornstarch and sugar. Set aside.
In a large saucepan, combine 4 tablespoons of butter, sugar/cornstarch mixture, half-and-half, and vanilla. Whisk continuously until mixture thickens. Do not stop whisking or mixture will scorch and/or curdle.
Remove from heat and pour into pie crust.
Melt remaining 4 tablespoons of butter and drizzle over pie filling. Sprinkle cinnamon sugar evenly over butter.
Bake for 25 minutes. Broil pie for about 2 minutes after baking to brûlée the cinnamon sugar on top. Watch closely while broiling.
Let cool at room temperature for an hour before chilling or serving. Pie may be served warm or chilled.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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