The Indiana legislature recently named Sugar Cream Pie the state’s official pie, which tells you just how beloved this dessert is. But you don’t have to be a Hoosier to love this delectable confection made with cream and sprinkled with a touch of nutmeg. Wash your hands thoroughly before making this hands-on treat.
Sugar Cream Pie
1 (9-inch) pie crust, unbaked
3 tablespoons flour
1 1/2 cups sugar
1 1/2 cups heavy whipping cream, room temperature
1 teaspoon vanilla
Preheat oven to 425 degrees. Prepare pie pastry.
Place flour and sugar in the unbaked pie shell. Add cream a little at a time and mix well using your fingers to mix slowly (very slowly) the dry and liquid ingredients (and to prevent the cream from whipping). You may want to let the cream warm up a little first, because it can get quite cold and the stirring does take a few minutes. Add vanilla extract and continue stirring with fingers. Sprinkle with freshly grated nutmeg.
Bake 10 minutes; reduce heat to 325 degrees. Continue baking for approximately 45 to 55 minutes. Center will appear soft and bubble a bit like lava, but the pie will set up as it cools. Remove from oven.
Although you may refrigerate the pie, it usually isn’t necessary to get it to set.
Makes 1 pie.
Adapted from www.whatscookingamerica.net.