According to my grandmother, a good sugar cream pie has two layers. The top should be a light custard. The second layer needs to be rich and even a little syrupy.The result is a totally decadent blend of flavor and texture.
When my grandparents owned the Wawasee Restaurant during the ’40s (which is before I was born), my grandmother’s “old-fashioned cream” pie was the signature dessert. She also served it at family gatherings; as did my mother. When I was a new bride, this was the first recipe I copied into the blank pages of my brand-new cookbook.
It was and always will be my favorite pie.
Although sugar cream pie is associated with the Amish, the recipe has been traced back to 1816, the year Indiana became a state and long before the Amish came to this area. Virtually unheard of outside of Indiana, Sugar Cream pie officially became Indiana’s State Pie on January 23, 2009.
I definitely believe Sugar Cream pie is more than worthy of the honor.
But, I think there is an over-abundance of gloppy (where you can really taste the flour) custard pies being passed off as Hoosier Sugar Creams. Basically,they are custard pies–only with a LOT of flour substituted for the eggs. They don’t do the dessert justice.
If the recipe sounds a bit artery-clogging, my mother makes her pie with 2% milk instead of cream. It is still wonderful.
REAL HOOSIER CREAM SUGAR PIE
¼ Cup white sugar
1/4 cup brown sugar
1 generous tablespoon butter
1 egg yolk
2 heaping tablespoons flour
1 pinch salt”
Milk or Cream (1-1 ½ cups…enough to fill pie shell) Preheat oven to 410 degrees. Mix brown and white sugar with flour. Sprinkle flour/sugar mixture over pie crust. Beat egg yolk with milk. Fill pie shell. Take a spoon and swirl it through the milk mixture a couple of times. Sprinkle with cinnamon or nutmeg.
Bake at 410 degrees for 10 minutes.Then bake at 350 for 45 minutes. The filling should be bubbling. The center should still jiggle. Be careful not to overcook or the filling will not set.