Indiana Sugar Cream Pie is rich but not overly so since it doesn't contain eggs. It is flavored with vanilla and nutmeg, so it's somewhat reminiscent of eggnog without the egg part. Use the best cream you can find and use freshly grated whole nutmeg. The flavor is worth it.
1 9" pie shellfrozen (not deep dish--store-bought or using your favorite recipe)
1 ½cupsheavy cream
½cupwhole milk
1teaspoonexcellent quality vanilla extract
2.25oz1/2 cup all purpose flour
6ozgranulated sugar(slightly less than one cup)
½teaspoonfine sea salt(yes, you need that much)
1Tablespoonbutter(I used salted. This pie can take a lot of salt)
Freshly grated nutmeg
Instructions
About 30 minutes before baking, preheat the oven to 425F.
In a bowl, whisk together the cream, milk and vanilla.
In another bowl, whisk together the flour, sugar and salt.
Slowly whisk the milk mixture into the flour mixture until you have a smoothly combined and very loose "batter."
Set aside for a moment.
Grate some nutmeg evenly over the bottom of the frozen crust. Maybe 1/2 teaspoon altogether.
Cut the butter into bits and scatter evenly across the bottom of the pie.
Whisk the batter again very well to make sure it hasn't separated any and then pour it into the crust on top of the butter and nutmeg. Some of each will float, and that's okay.
Carefully place the pie on the center rack.
Bake for 10 minutes. Open the oven door and stir the filling really well with a fork. Be careful not to get over-enthused and bust into the crust with your fork. Mix well more or less in the middle of the pie, and stir "shallowly" so you don't hit the bottom crust and tear it. Doing this ensures that the pie won't set up with an almost cake-like layer on top and a gooey layer underneath.
Turn the heat down to 325F and continue baking the pie until it just barely jiggles in the center when shaken, about 30-35 minutes. The Dan Quayle recipe suggests you shake the pie every 8 minutes, so I did. I'm not sure it's strictly necessary, but who am I to argue with Dan Quayle?
Cover the pie loosely with a large piece of foil once the crust is as golden brown as you want it.
When the pie is done, remove it to a cooling rack. Evenly grate some more nutmeg over the whole pie--maybe another 1/2 teaspoon. If you're not a nutmeg fan, I'm sure it would be okay to use cinnamon. I won't tell Dan if you don't.
Serve chilled, slightly warm or at room temperature. Store leftovers in the fridge.
Notes
This pie would be lovely with some fruit compote, but it is also fantastic alone. The flavor is very clean and light. Good stuff!
To Make a Gluten-Free Sugar Cream Pie:
Substitute 1/3 cup of potato starch for the 1/2 cup flour in the recipe.You could use cornstarch, but it needs a higher temperature to thicken. If you want to substitute cornstarch, I would cook the filling on the stove top like a pudding, allow it to boil for 2 full minutes, stirring all the while, and then pour it into a fully baked crust to cool.Chill in the fridge to set up completely.