Recipe courtesy of Hoosier Mama Pie Company
Save Recipe Print
Hoosier Sugar Cream Pie
Total:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min
Yield:
12 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min
Yield:
12 servings
Level:
Intermediate

Ingredients

For the Crust:
For the Filling:

Directions

Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.

Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.

On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.

Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.

Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

Photograph by Tim Klein

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

French Toast Casserole with Brown Sugar-Walnut Crumble

Recipe courtesy of Food Network Kitchen

Kiwi Lime Pie

Recipe courtesy of Ree Drummond

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Perfect Pie Crust

Recipe courtesy of Ina Garten

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Blueberry Lattice Pie

Recipe courtesy of Nick Malgieri

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.