Hoosier Sugar Cream Pie

slice of sugar pie on a spatula being taken out of whole pie.

5 from 49 votes

Hoosier Sugar Cream Pie

If you're a fan of delicious, rich, and creamy desserts, my Hoosier Sugar Cream Pie is just what you're looking for. It's an American Classic!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 484kcal

Equipment

Deep Dish Pie Pan

Ingredients

Pie Crust

1 ¼ cup all-purpose flour
3 tablespoon granulated sugar
¼ teaspoon baking powder
¼ teaspoon salt
5 tablespoon unsalted butter cut into small pieces
1 large egg very cold

Pie Filling

4 tablespoon cornstarch
¾ cup granulated sugar
4 tablespoon unsalted butter melted
2¼ cups heavy cream
1 tablespoon vanilla extract

Topping

4 tablespoon unsalted butter melted
¼ cup granulated sugar
2 teaspoon ground cinnamon

US Customary - Metric

Instructions

Pie Filling

Add the cornstarch and sugar to a small bowl and whisk until blended.
Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.
The mixture is done when it's thick and creamy. Remove the pan from the heat and add the vanilla. Stir to mix in completely.
Set aside and allow to cool while you make the pie crust.

Pie Crust

Add the flour, sugar, baking powder and salt to the bowl of a food processor.
Pulse the dry ingredients 4 times to fully mix the igredients.
Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
Turn the dough out of the food processor onto a floured surface (be careful with the blade).
Flatten the dough into a disc and wrap it with plastic wrap.
Refrigerate the pie dough for 15-20 minutes before using.
Preheat the oven to 375° F.
Roll out pie dough and place it into your pie baking pan.
Place the pie pan in the refrigerator until you are ready to bake.
Place the pie pan on a baking sheet to make it easier to move in and out of the oven.
Place a piece of parchment over the pie dough and add the pie weights to cover the bottom and sides of the dough.
Don't overfill the pie shell.
Place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.
Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan.
Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.
If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.
Place the pie pan back in the oven and continue to bake for 5 minutes until the pie crust is golden brown.
Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.
Transfer the pie crust to a cooling rack and allow it to cool completely before adding the filling.

Assembly and Baking

Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.
Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.
Bake the pie for 25 minutes.
Turn on the broiler and broil for about 1 minute.
Keep a close eye on the pie to make sure it does not burn.
Remove the pie from the oven and allow it to completely cool (to room temperature) on a wire rack.
Refrigerate for at least one hour before serving.
Keep the pie refrigerated and covered, when not serving.

Nutrition