Since most commercial buttermilk is lowfat, I would add an egg for richness. Buttermilk–if you use buttermilk, you’ll be making buttermilk pie.The flavor will be very different, and you really won’t be able to call it sugar cream pie, but if it’s all you have, it’s worth a shot. evaporated milk–I have not tried with evaporated milk, but my bet is you’ll have to reduce the amount of flour since there is less liquid in evaporated milk.whole milk–your pie will be a bit less rich than this recipe.light cream–your results will be pretty similar to this recipe.This recipe contains both cream and milk. Just because it’s called sugar cream pie doesn’t mean you have to make it with all cream. A little grating of fresh nutmegor a sprinkle of cinnamon is a lowkey, eays and homey way to finish off this Indiana classic.Ĭan You Use Half and Half Instead of Cream? Dust finished pie with nutmeg.A simple pie like sugar cream only needs simple garnish.Stir about 10 minutes into baking to make sure the batter stays together. Stir the filling during baking.This step keeps the flour in the mix from rising up and baking into a cake layer on the top of the pie.Dan Quayle says to put pats of butter and nutmeg on the bottom of the crust before filling, so that’s what I did. Add butter and nutmeg to the crust.The filling is as easy to make as whisking it all together in a bowl. (More information on keeping your pie crust from shrinking). Freezing the pie crust before filling and baking helps to ensure your crust won’t shrink or slump in the oven. Granted, I haven’t had all the kinds of sugar cream pie that are out there, but this is the one I made and I think it’s pretty excellent. If you don’t like nutmeg, you may use ground cinnamon instead vanilla: vanilla and cream are the main flavorings in this pie, so be sure to use your best vanilla here.butter: because who doesn’t want an extra touch of richness?.If you use kosher salt, you’ll have to increase the amount by a touch since fine salt is saltier per teaspoon fine sea salt: regular table salt is fine here too.
Homemade cream pie free#
To use cornstarch, see the section below called “Can I Make This a Gluten Free Pie?” Substitute corn starch or another gf starch for the AP if you need gluten free.
Like most desperation pies, the ingredient list is very straightforward. Sugar Cream Pie slices like a dream and would be a pie to serve fo the holidays, especially when dusted with nutmeg.
Believe it or not, the one I followed most closely is from Dan Quayle. Some used cream and half and half, a couple used whole milk (but really? It’s called Sugar Cream Pie…).Ī couple of fillings were cooked on the stove top and then poured into the pre-baked crust to set up in the fridge. I looked through a ton of Indiana Sugar Cream Pie Recipes. Splurge on the organic stuff for this guy. Now is not the time for generic store brand cream since it is the predominant flavor.
Do use the best cream you can find because the flavor will shine through. With eggs out of the picture, Indiana Sugar Cream Pie (also called Hoosier Pie) tastes of sweetened cream. I’m almost a little surprised there’s no egg in it since I figure if you’ve got access to cows, you probably have access to chickens.Įgg lends richness and also tends to add their own mellow yet distinctive taste, but it can muddy the taste of the cream. Knowing what I know about “use what you have pies,” I’d have to say that lots of folks in Indiana had year-round access to cream and sugar. I call this guy a “button crust.” I made it by cutting out circles with the back of a piping tip, arranging them in stacks of two, gluing the stacks to each other and to the crust with egg wash.
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