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Sugar Cream Pie
Products Used
0
58
42
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.
Products Used
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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