Old Fashioned Sugar Cream Pie

Old Fashioned Sugar Cream Pie

This classic Sugar Cream Pie, also known as a Hoosier Pie has a thick rich creamy custard filling in a flaky pie crust.

Course Dessert, Pie

Cuisine American Dessert

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 569kcal

Author Jere' Cassidy

Equipment

Ingredients

1 Dough for single 8" or 9" pie crust
1 ¼ cups granulated sugar
½ cup AP flour
2 cups heavy whipping cream
1 tsp. pure vanilla extract
3 tablespoons butter
¼ tsp. nutmeg

Instructions

Preheat the oven to 425° F.
Prepare the pie dough by rolling it out in fitting it into an 8" or 9" pie pan. Since this is a cream pie do not use a deep-dish pie plate for this recipe
Place the pie plate on a baking sheet, this will make it easier to transfer the pie to the oven, and catch any spills.
In a medium-sized bowl whisk the cream, sugar flour, and vanilla until the mixture is smooth.
Dot the bottom of the pie shell with room temperature butter then pour the cream mixture into the pie shell. Sprinkle the nutmeg over the top of the pie.
Bake for 10 minutes. then reduce the temperature to 350 degrees and bake for about one hour. If the crust is getting too brown cover it with a pie shield. The pie will be a bit bubbly in the middle and set on the sides when done. As the pie sets it will firm up.
This pie will keep for several days in the refrigerator.

Notes

The pie plate I use for making cream pies is the old-fashioned Pyrex 9" clear glass pie plate that is only about 1 ½" tall. There is not enough filling with this recipe to fill a deep-dish pie.

Nutrition