Ivy House Indiana Sugar Cream Pie Recipe #135020
From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended.
39 min | 30 min prep
SERVES 8
- 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
Filling
- 1 cup sugar
- 1/4 cup cornstarch, plus
- 2 tablespoons cornstarch
- 2 1/4 cups whole milk
- 1/2 cup unsalted butter, cut into pieces
- 1 pinch salt (big pinch)
- 1 teaspoon vanilla extract
Garnish
- fresh whipped cream
- In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
- Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
- Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
- Remove pan from heat and stir in vanilla.
- Pour the filling into the cooled pie shell, smooth the top.
- Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
- Serve with a dollop of whipped cream.
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5 stars