Sugar Pie (Indiana Hoosier Sugar Cream Pie)

Indiana's Hoosier sugar cream pie can be traced back to early pioneers who settled the Indiana Territories. It was a favourite of hard-working farm wives who didn't have a lot of spare time to bake. Unbaked pie shells could quickly and easily be filled with pantry staples and mixed with their hands, so there was little mess and no extra dishes to clean. It's no wonder the pie was declared the Indiana state pie in 2009. These days, the sugar cream pie is similar, but it is usually baked in a partially baked (blind-baked) pie shell. And the creamy filling usually includes a thickening agent - either cornstarch or flour - and is often briefly cooked on the stovetop before it goes into the pie shell. The topping can vary as well. Top it with a simple sprinkling of cinnamon, ground nutmeg, or a combination of the two. Some people like to add a buttery cinnamon sugar crust and broil it for a minute or two, making the pie reminiscent of a rich crème brûlée in a crust. This pie is sure to delight family and friends, and it is a remarkably easy dessert to prepare and bake with ingredients you likely have on hand. Use your favourite pie pastry recipe or make the pie with a refrigerated pie dough sheet.

1 recipe Pâte Brisée (French Shortcrust)
1 cup granulated sugar
⅛ tsp. sea salt
5 Tbsp. cornstarch
2½ cups half and half cream
1 tsp. pure vanilla extract
6 Tbsp. butter

Garnish:
nutmeg, freshly grated

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Roll the pie pastry out and fit into a 9" pie plate, crimp as desired. Line the pie shell with foil and add pie weights, dry beans, or rice.

Bake the pie crust in the preheated oven for 8 minutes. Remove the weights and foil and return the crust to the oven. Bake for about 6 minutes longer, or until the pie is lightly browned around the edge. Remove the pie shell to a rack and set aside.

Reduce the oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the cream and milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.

Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.

Pour the filling mixture into the pie shell and sprinkle with ground cinnamon or nutmeg.

Bake at 325°F (165°C/140°C fan, Gas Mark 3) for 35-45 minutes or until firm and lightly browned.

Remove the pie to a rack to cool completely.

Chill the pie thoroughly before slicing.

Cook's Notes:

What is the Difference Between a Sugar Cream Pie and Custard or Chess Pie?
Chess pies and custard pies are mixed and poured right into the pie crust, and they contain eggs. A sugar cream pie is made without eggs, and the filling is usually prepared on the stovetop, reducing the overall baking time.

Does Sugar Cream Pie Need to Be Refrigerated?
Chill sugar cream pie thoroughly before slicing. Store leftovers in the refrigerator for up to 5 days.

What Does It Mean To Blind Bake a Pie Shell?
Blind baking simply means partially or fully baking the pie shell before filling. The shell is lined with foil or parchment paper and then filled with pie weights to keep it from puffing up. Pie weights can be specialty round marble-like weights sold in kitchen stores, or you can use dry beans, rice, even pennies.

Baked custard-type pies, such as sugar cream pie or pumpkin pie, tend to have a soggy bottom crust if the pie shell isn't partially baked.