Hoosier Sugar Cream Pie

By MJH

‘Hoosier Pie’ should have two layers. The top should be a light custard. The second layer needs to be rich and even a little syrupy.
Although the pie is associated with the Amish, the recipe has been traced back to 1816, the year Indiana became a state and long before the Amish came to this area.

Ingredients

• Recipe Number 2:
• 1 9-inch Pie crust
• 1/4 Cup white sugar
• 1/4 cup brown sugar
• 1 generous tablespoon butter
• 1 egg yolk
• 1/4 cup flour
• 1 pinch salt”
• Milk or Cream (1-1 1/2 cups…enough to fill pie shell)
• 1 pie crust
• 1 Cup Granulated Sugar
• 5 Tbs All purpose flour
• dash of salt
• 2 cups heavy whipping cream
• 1 cup half and half may use half cream/half whole milk
• 2 egg yolks
• 1 tsp vanilla
• 1 9 inch pie shell
• 2 tbs butter - cut into pea sized pieces
• ½ tsp ground cinnamon
• Note : May add 1 teaspoon vanilla and 4 Tablespoon cornstarch

Preparation

Step 1

Preheat oven to 410 degrees.
Mix brown and white sugar with flour.
Sprinkle flour/sugar mixture over pie crust.
Beat egg yolk with milk.
Fill pie shell.
Take a spoon and swirl it through the milk mixture a couple of times. Sprinkle with cinnamon or nutmeg.

Bake at 410 degrees for 10 minutes.
Then bake at 350 for 45 minutes.
The filling should be bubbling.
The center should still jiggle.
Be careful not to overcook or the filling will not set.


Recipe Number 2:
Preheat the oven to 350 and place a rack in the center of the oven.

Line a deep dish pie plate with a crust (make your own or use a refrigerated pie crust, see note section). Then set the pie plate aside.

In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.

In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).

Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.

Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie
Sprinkle the top of the pie with cinnamon

Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven - about an hour, but check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer loosely and sloppily jiggles, it is done - it will still be jiggly like Santa's tummy in the center).