Indiana Sugar Cream Pie

Do you know what I love to eat? PIE!!  I like Peach Pie, Strawberry Pie, Banana Cream Pie, Egg Custard Pie, Pecan Pie, Chocolate Pecan Pie, Chocolate Cream Pie and now I like Indiana Sugar Cream Pie.

If you are wondering what Indiana Sugar Cream Pie is, it’s exactly what it sounds like, brown sugar and cream in a pie crust.  It’s light and smooth and reminds me of egg custard pie (I’m filipino, of course I love egg custard pie!). 


Want to know what makes it even better?  There are dollops of butter on the top of the pie.  Who agrees that butter makes everything better?!? ME!!!  I know you are nodding your head saying “Yeah, butter does make everything better.”

You know what makes this even better?  Simplicity!  Yes, it is extremely easy to make.

So, if you are a lover of pie (like me) than this pie is for you. 



Indiana Sugar Cream Pie

midwest living (april 2011 issue)


Pastry for a Single-Crust Pie
1 cup packed brown sugar
1/3 cup all-purpose flour
2 cups (1 pint) half-and-half or light cream
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
Ground nutmeg


Unroll unbaked pie crust into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.

In a small bowl, combine brown sugar and flour. In another small bowl, combine half-and-half and vanilla. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate. Pour half-and-half mixture over brown sugar mixture. Evenly distribute butter pieces over top of pie. Lightly sprinkle with nutmeg.

To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil. Bake about 30-35 minutes more or until top is lightly browned and pie is bubbly all over (pie will not appear set, but will set when chilled). Cool on a wire rack. Cover and chill within 2 hours. Pie will set in refrigerator.


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