Hoosier Sugar Cream Pie

Recipe courtesy Hoosier Mama Pie Company, Chicago, for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 9

Showing 1-9 of 9

Sort by:

Newest
  • on November 23, 2012

    Flag

    My mother, now gone after living to 95, always made cream pie for us for the Holidays. I wanted to make it this year, but my sister, who has the recipe, is in New Zealand. So I went to the web and found this recipe. I had already made my own crust, but I loved, loved, loved the filling! I liked the 1/2 brown sugar and what it did. And 2 T of flour made it totally stable -- I'd hate to use more. Truth is, I liked it better than my mother's!!!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 05, 2012

    Flag

    GREAT! Tasty! Never heard of this pie but so glad I tried it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 25, 2011

    Flag

    Phenomenal!

    I used a graham cracker crust instead of the instructed crust and made it the night before, letting it chill in the fridge until the event. It was a huge success. Everyone loved it!

    After using some of the other sugar cream pie recipes on the site with a higher flour content I have found that I much prefer this one... There's no floury background taste to this one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 27, 2010

    Flag

    Worked out perfectly... Husband loved the flavor! I did use a pre-made crust, I did have to tent the foil over it from the start so the edge's didnt burn. I didnt have the time to make my own per the recipe (lack of planning.. Next time I will plan ahead better and try it as written and then rate it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 07, 2010

    Flag

    I was so pleased with this recipe - very easy and tasted phenomena!! I read it in the Food Network magazine and will definitely make it again! The crust was the best recipe I've ever created and the filling was caramel goodness!!! Yeah!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 24, 2009

    Flag

    I tried this recipe today and I am completely happy with the results. I used my own crust recipe but the filling was so good, very rich but good. A slight carmel - butterscotch taste, smooth and creamy. I will be making it again for our church's turkey dinner in a couple of weeks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 15, 2009

    Flag

    This was just like my great grandmother use-to make. Best of all, it's just a few ingredients and all that I keep in my pantry. Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 12, 2009

    Flag

    I made this pie for Easter Sunday. I think it was a success!! Everyone was stuffed after dinner but couldn't turn down a small slice because it was different than the "NORM." The directions say the dough doesn't come together at first, this is true. Follow directions and it will be fine. Food proccessor is the key!! I used beans when baking the crust. The crust did darken fast so I made a foil ring and covered the crust the entire time. What a wonderful creamy flavor for a pie. Also I questioned if the filling was "slightly wobbly" or too much, when removed from the oven it was boiling. After cooled and refridgerated it was set fine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 19, 2009

    Flag

    I made this pie yesterday and it failed miesrably. The filling never set, in fact it seperated and looked curdled. The oven temp seemed too hot (I use an oven thermomoter because the crust browned almost immediatly and was crisp, not flaky. However, it tasted great, you just could not slice it, my husband ate it right from the pie plate!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.