Hoosier Sugar Cream Pie

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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!!!!!!!!!!!

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

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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.

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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!

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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!

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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.

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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!

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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.

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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!