HOOSIER SUGAR CREAM PIE

HOOSIER SUGAR CREAM PIE

I'm a major fan of two things besides pie:  Food & History.  You can imaging how much it excites me when I get to combine both into one project!  And what better one to share both categories than a Hoosier Sugar Cream Pie.

The origins for a Hoosier or Sugar Cream Pie can be found as early as 1810 in an old Shaker cookbooks from both South Eastern Indiana and Western Ohio.  It's known by a number of different names:  Hoosier Cream, Sugar Cream, Sugar Pie, Finger Pie, etc. dependant entirely on the region. 

Historians will tell you that this was introduced as a favorite Amish household, which is most likely true.  I've spoken to friends from as far South as Kentucky, and this was always a family household favorite in the winter when the preserves cabinet was starting to get low and the apple bins were empty.

For as much fuss and bother as there is about the appropriate name of this confection, this pie is actually surprisingly simple to make, takes very little time to bake, and requires very few ingredients outside of what you may already have at home.  It's great for when you have limited time and company is coming, and is definitely a sweet addition to any gathering.

HOOSIER SUGAR CREAM PIE

·         1 Pie Crust

·         1 C. Sugar

·         8 Tbs. (1 Stick) Butter

·         2 C. Milk

·         1/3 C. Cornstarch

·         1 tsp. Vanilla

·         1/8 tsp. Nutmeg

Preheat Oven to 350 Degrees.  Roll out 1 pie crust for a 9 – 9 ½” Pie Plate.  Spray pie plate with baking spray and lay in pie crust.

In a separate bowl, mix cornstarch and ½ Cup of Milk, whisking with a fork to thicken.  Set aside.

In a large sauce pan, stir sugar & remaining  1½ Cups milk in over medium heat until sugar has disolved.  Add butter and continue to stir over medium heat until butter has completed melted.  Slowly add the cornstarch & milk, stirring constantly.  Add nutmeg & cook until thickened. Remove from heat. Add vanilla & stir well.

Pour into unbaked pie shell.   Sprinkle with a little more nutmeg or cinnamon.  Bake for 15 – 20 minutes or until the pie crust appears to be completely done.  Remove from oven and let cool.