American · Dessert
Sugar cream pie
A single-crust custard pie made with heavy cream, sugar and flour, dotted with butter and dusted with nutmeg, then baked slowly until just set with a slight jiggle in the center. Indiana's signature Hoosier pie, served cold or at room temperature.
$2
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
612Calories
4.9gProtein
41.9gFat
54.8gCarbs
32.6gSugar
0.9gFiber
530mgSodium
143mgChol
25.4gSat Fat
135mgPotassium
95mgCalcium
1.2mgIron
0.3mcgVitamin B12
0.1mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Heat oven to 325°F. Set pie crust portion into small tart tin, crimping the edge until it holds shape.
2
Whisk
Combine granulated sugar, all-purpose flour and salt. Whisk in heavy cream and vanilla extract until smooth.
3
Bake
Pour cream mixture into crust, dot with butter pieces, dust with nutmeg. Bake at 325°F for 45 to 50 minutes until center just sets.
4
Chill
Cool at room temperature 30 minutes, then refrigerate uncovered for at least 90 minutes until fully set and cold.
5
Plate
Slice pie and serve cold or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup240ml heavy cream
- 1/2 cup100g granulated sugar
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp28g butter, cut into small pieces
- 1 tsp1 tsp vanilla extract
- 1/4 tsp1/4 tsp ground nutmeg
- 2 pinch2 pinch salt
- 11 of a 9-inch pie crust (about 35g dough, pre-baked shell)
