Indiana Sugar Cream Pie for #tbtfood

Pastry Chef Online WelcomeI'm glad you're here, and I'm excited to share the Indiana Sugar Cream Pie recipe with you! It's the fourth and last in my "Throwback Thursday Food" series of Heritage Pies or "Use What You Have" Pies. If you'd like, you can go straight to the recipe by clicking below.

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If you'd like to learn a bit about the history of Indiana Sugar Cream pie, please keep reading.

Indiana Sugar Cream Pie, the state pie of Indiana, is easy to make and tastes of pure sweetened cream and nutmeg. If this sounds like your thing, you'll want to make this pie recipe, stat! | pastrychefonline.com Hey, do you like that "button crust" treatment? Pretty cool, huh?

Click Here and I will send you the
Step-by-Step Photo Tutorial
of How to Make the "Button Crust!"

Desperation Pie

Everyone loves a fruit pie, but back in the days before IQF (individually quick frozen) fruit and bags of all sorts of nuts on the shelves year round, early Americans made pie of whatever they could get their hands on. Some people call them "make do" pies or Depression Pies, but I go with "Use What You Have" pies. Whatever you call them, these are the pies folks made when they either couldn't afford fruits and/or nuts or they weren't in season. These are the Dead of Winter pies made with regional staples. Folks on farms had access to milk, cream, butter, and eggs. Even when refined sugar was expensive, most people had a jug of molasses or sorghum. And everyone had a bag or a bin or a sack of flour. From these humble staple ingredients, creative cooks dreamed up some damn fine pies.

My Use What You Have Pies for #tbtfood

pie collage

  1. Cinnamon Sorghum Custard Pie
  2. Classic Shoo Fly Pie
  3. Old-Fashioned Chocolate Chess Pie
  4. Indiana Sugar Cream Pie

You can see I did a different crust treatment for each pie. I get bored easily!

Indiana Sugar Cream Pie, the state pie of Indiana, is easy to make and tastes of pure sweetened cream and nutmeg. If this sounds like your thing, you'll want to make this pie recipe, stat! | pastrychefonline.com

Click Here and I will send you the
Step-by-Step Photo Tutorial
of How to Make the "Button Crust!"

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'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. Still, it's a lovely pie with a really clean dairy flavor. Egg lends richness and also tends to add their own mellow yet distinctive flavor. With eggs out of the picture, Indiana Sugar Cream Pie (also called Hoosier Pie) tastes of sweetened cream. Do use the best cream you can find because the flavor will shine through. Now is not the time for generic store brand cream since it is the predominant flavor. Splurge on the organic stuff for this guy.

I looked through a ton of Indiana Sugar Cream Pie Recipes. Some used cream and half and half, a couple used whole milk (but really? It's called Sugar Cream Pie...). A couple of fillings were cooked on the stove top and then poured into the pre-baked crust to set up in the fridge. There were a lot of variations. Believe it or not, the one I followed most closely is from Dan Quayle. Yes, that Dan Quayle.

Here's the recipe attributed to him on the site Feed Me That.

Indiana Sugar Cream Pie, the state pie of Indiana, is easy to make and tastes of pure sweetened cream and nutmeg. If this sounds like your thing, you'll want to make this pie recipe, stat! | pastrychefonline.com Get the Recipe

Comments

  1. says

    My family is from Indiana and sugar cream pie is a huge part of my childhood! There was a place in Winchester, IN that we use to go to called Mrs. Wicks. BEST PIES! This looks perfect and how I remember.

    • says

      As I was looking up different recipes and doing some research on this pie, the name Mrs. Wick’s kept popping up again and again! I hope you give this version a try. I’ve never had another to compare it to, but it is pretty yummy!

  2. Carmerlina says

    Mrs. Wicks my guy was born in Indianapolis raise up on the suger creme pie, now im getting ready to make this pie with your instruction please. Dont let me down I need to show him that I can do this please walk me through this recipe so I can get it right on the first timeThank you Mrs. wicks

  3. Melissa says

    What did I do wrong?! :'( I’ve been so excited to make this pie, but it’s currently been in the oven for probably double the time the recipe calls for and is not setting–still just as jiggly as when I put it in. Anyone else have this problem or any idea where I went wrong? My sugar cream pie craving goes on….

    • says

      Oh, no, Melissa! I wonder if maybe your oven is running cold? It does need to get up to a certain temperature for the starches to set up. Another possibility: you added 2.25 oz flour by volume, which is closer to 1/4 cup. You need 2.25 oz by weight, or 1/2 cup of flour. Can you tell me exactly what you did and I’ll see if I can help you pinpoint it? I want you to satisfy your sugar cream pie craving!

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