Oh the Hoosier Sugar Cream Pie. Sweet, creamy and full of wholesome Hoosier hospitality. This humble little pie can be a little finicky in that it takes some practice and intuition to know when it’s baked to perfection. It’s easy to under or over bake this pie, and I’ve not perfected it yet, but don’t let that stop you from trying it out. It’s worth working to master.

Hoosier Sugar Cream Pie {Week 6}

1 pre blind-baked pie shell
1 c of sugar
1/2 c flour
1 c heavy cream
1 c half and half
1 tsp vanilla extract

Preheat oven to 350. Blind bake pie pastry for 10 minutes, to help bottom of pastry not get soggy.  Once pre-baked pastry comes out of the oven,  combine the sugar & flour in a medium bowl. Mix with a whisk. Gently stir in the heavy cream and Half & Half with a spatula. Be careful to not over-mix. Add vanilla. Pour the filling into the pie pastry & bake for 40 minutes or more (watch closely to make sure that the pastry doesn’t get too dark). Bake at 350 until top begins to brown & break slightly. The pie will be wobbly when you remove it from the oven. Allow to cool at least 30-40 minutes & enjoy!