Indiana: Sugar Cream Pie (Amish Sweet Treat)

I’m thrilled to share Indiana’s Sugar Cream Pie, a cherished Amish treat from the 19th century that’s all about simple, heartfelt flavors. I whip it up using a 9-inch unbaked pie crust, sugar, heavy cream, butter, and vanilla for that creamy goodness. First, I mix and heat the filling, then bake it at 350°F for about 45 minutes until it’s just set. You’ll discover tips and variations next to make your own.

History

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The Indiana Sugar Cream Pie, often called Hoosier Pie, originated in the 19th century among Amish and Quaker settlers in Indiana, reflecting the simple, resourceful cooking traditions of Midwestern pioneers who used basic ingredients like sugar, cream, and butter.

Regional variations, such as adding vanilla or using different crusts, highlight local adaptations and the significance of family recipes in preserving Indiana’s culinary heritage.

Traditionally, it’s served at family gatherings, holidays like Thanksgiving, and community events, symbolizing comfort and hospitality in the region’s culture.

Ingredients

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– Pie crust, that trusty base for all the goodness: You know, nothing fancy here—just a standard 9-inch unbaked pie crust, store-bought or whipped up quick with flour and a bit of shortening.

Because sometimes simplicity is the real star of the show, isn’t it?

– Granulated sugar, the sweet heart of the pie: We’re talking about 1 cup of that fine, white stuff, the kind that turns ordinary into magical.

Like sneaking an extra spoonful into your coffee just for that playful kick—oh, the temptations we face in the kitchen.

– Heavy cream, for that silky, luxurious feel: Grab 1 ½ cups of this rich, creamy wonder, straight from the dairy aisle.

Because who doesn’t love how it makes everything feel like a warm blanket on a chilly evening, stirring up memories of cozy family tables without the fuss?

– Unsalted butter, the flavor booster we all need: You’ll want 4 tablespoons of this golden goodness, melted just right.

As it adds that buttery depth that says, “Hey, life’s too short for bland,” in a self-deprecating way, like admitting I always reach for more than I should.

– All-purpose flour, the quiet thickener in the mix: Just 2 tablespoons to keep things from getting too soupy.

That everyday flour we all have lurking in the pantry, wondering if it’s hero material—turns out, it is, in its own humble, no-drama way.

– Vanilla extract, for a hint of that warm essence: A teaspoon of pure vanilla to tie it all together.

That aromatic drop that poses the question, why settle for plain when a little scent can make your kitchen smell like a sweet escape, you know?

– A pinch of salt, because balance is everything: Maybe just ¼ teaspoon, that subtle salt that plays the straight man to all this sweetness.

Reminding us that even in desserts, a touch of contrast keeps things interesting, like a witty aside in a long story.

Cooking Steps

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Let’s jump into making this Indiana Sugar Cream Pie, where simple ingredients turn into a creamy dream that might just become your new favorite treat.

First off, you’ll want to preheat your oven to 350°F, giving that unbaked 9-inch pie crust a chance to get nice and golden without any drama.

Mix together the 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and ¼ teaspoon of salt in a bowl, whisking until they’re buddies, because even in baking, a little prep work makes everything smoother than a well-worn path.

Now, for the real magic, grab that 1 ½ cups of heavy cream and 4 tablespoons of melted unsalted butter, along with 1 teaspoon of vanilla extract.

Pour the cream mixture into your sugar blend, stirring gently until it’s smooth and lump-free—think of it as coaxing a shy friend into the spotlight.

Here’s how to put it all together in a few straightforward steps:

1. Prepare the filling: In a medium saucepan, combine the sugar-flour-salt mixture with the heavy cream, melted butter, and vanilla extract. Heat over medium-low, stirring constantly to avoid any sticky surprises, until the mixture thickens slightly—about 5 minutes, because who’s time for burnt bottoms?
2. Assemble the pie: Pour this warm, silky filling into your unbaked 9-inch pie crust, spreading it evenly with a spoon or spatula for that perfect, even bake. Pop it into the preheated oven and bake for 45 to 50 minutes, or until the edges are set and the center jiggles just a bit, like a gentle wave on a calm lake.

Once it’s out of the oven, let the pie cool completely on a wire rack—patience is key here, as rushing might lead to a wobbly mess.

After it sets, slice and serve, maybe with a dollop of whipped cream if you’re feeling extra, because isn’t it fun how a few basic steps can create something so delightfully indulgent?

Tips and Variations

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When whipping up your Indiana Sugar Cream Pie, one smart tip is to treat it with the same care you’d give to savory dishes—think checking that the center hits the right consistency before cooling, almost like ensuring chicken reaches a safe internal temp to keep things worry-free in the kitchen.

For variations, if you’re feeding a crowd, go ahead and double that creamy filling mixture; it’s surprisingly versatile, perfect for layering into parfaits or even as a rich dip for fresh fruit, and who knows, you might end up with extra to experiment with next time.

Playfully, if you’re like me and can’t resist a little twist, swap half the granulated sugar for brown sugar to add a cozy, toffee-like depth that makes the pie feel like a warm hug on a chilly day, though fair warning, it could have you second-guessing your original recipe in the most delicious way.

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