If you’ve ever been to the Hoosier state before, then you’ve probably had a slice of this sweet and creamy dessert. Indiana Sugar Cream Pie is a staple in the frozen section of every grocery store there. However, did you know that it’s incredibly easy to make? Using a few simple ingredients, this traditional pie serves as an amazing base for almost any dessert. We actually enjoyed our pie with a simple blackberry compote. However, the simple vanilla flavors will blend beautifully with almost any fruit. The pie is traditionally served warm, but we actually prefer our pie cold or room temperature. The texture of a chilled sugar cream pie is completely different and almost takes on a cheesecake consistency. However, if you choose to be a traditionalist, at least give it enough time out of the oven to cool. Eat more pies and stay fabulous!
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indiana sugar cream pie
- Medium Nonstick Saucepan
- Rubber Spoonula
- Large Mixing Bowl
- ½ cup flour
- 1 cup sugar
- 1 tsp salt
- 2 cups heavy cream
- 2 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 1 frozen deep dish pie crust thawed
- In a large mixing bowl, sift together flour, sugar, and salt. Set aside.
- In a nonstick medium saucepan, heat the heavy cream and butter (but do not boil). When the cream is hot, carefully pour the cream into the sugar mixture. Stir the mixture until all of the sugar has dissolved. Place the cream mixture into the freezer for approximately 20 minutes, stirring occasionally, until it has cooled completely.
- Pour the cooled cream mixture into the thawed pie crust. Being careful not to spill the cream mixture out of the pie, transfer to a preheated oven and bake for 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake an additional 50 minutes.* Remove pie from oven and allow to cool in the fridge for at least 1 hour before serving.