Ingredients
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2 cups heavy whipping cream
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1/2 cup whole milk
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1.5 cups granulated sugar
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1/2 cup all purpose flour
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1/2 teaspoon salt
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1 tablespoon vanilla extract
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1 single pie crust
Directions
Velvety, melt-in-your-mouth sweetness.
This Indiana classic is my husband’s grandmother’s recipe. Unlike other sugar cream pie recipes, this one uses no butter or eggs, making it uniquely creamy without any sense of custard.
An excellent choice for any holiday, we include it in our Thanksgiving celebration, but with these simple, staple ingredients, you’ll be reaching for it all year long!
Steps
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1
Done
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Pre heat oven to 375 degrees. If using a frozen pie crust, remove from freezer to thaw while preparing filling. In a pot over medium heat, combine heavy cream and whole milk. The milk must be scalded, which means allowing it to form a thin layer on the top as it slowly warms without stirring. See image for example. Once the scalded layer forms, remove it gently with a spoon. Repeat two or three times until little to no scalding continues forming. This ensures the top of your pie will not turn thick and gummy while baking. |
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2
Done
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While the milk is warming to scald, combine sugar, flour, and salt into a bowl and mix until fully combined with no lumps. Once the milk finishes scalding, immediately whisk in dry mixture. You’ll know it’s ready when you see it start to look like pudding at the bottom of the pan. See image for reference. |
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3
Done
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Remove filling from heat, stir in vanilla, and pour into pie crust. Bake in a 375 degree oven until the center is set, filling is puffed, but the pie still jiggles. Standard baking time is 45 minutes but it depends on how thick the filling became prior to pouring into the crust. This pie baked in 35 minutes. Allow pie to cool until the top becomes flat and then refrigerate until fully cool. This should yield the perfect texture to cut and keep its shape. |
