Friday, April 7, 2017

Hoosier Pie, Revisited

It has been pointed out to me that in my excitement to write about yummy Hoosier Pie I thoughtlessly neglected to provide the magic recipe!  (It has been suggested that it was intentional, to see just exactly how many people actually read this blog - HA!)

So here it is, in all its glory.  The only thing I changed from the original recipe is the addition of nutmeg.  I used my trusty Sunbeam Heritage stand mixer, which made it super easy to make the filling nice and smooth.

If you're curious about the history of Sugar Cream Pie, there's some interesting information here and here.  


1 cup sugar
scant 1/2 cup flour
1 teaspoon salt
1 teaspoon nutmeg
1 pint heavy whipping cream
1 teaspoon vanilla
1 tablespoon butter
9" pie crust, unbaked

Preheat oven to 400 degrees.  Whisk or sift together the dry ingredients.  Stir in half of the cream to make a thick paste.  Stir until very smooth.  Add the remaining cream, then beat lightly, again until very smooth.  Stir in the vanilla.  Pour into the unbaked pie crust.  Sprinkle with cinnamon, then dot with butter.  Bake at 400 degrees for 15 minutes, then turn the temperature down to 325 degrees and continue baking for another 45 minutes.  Let it cool on a wire rack about 15-20 minutes before cutting.

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