Hoosier Pie
Indulge in the rich, creamy goodness of Hoosier Pie, a classic dessert from the heart of Indiana! This old-fashioned sugar cream pie features a buttery, flaky crust filled with a smooth, custard-like center made from simple ingredients like heavy cream, sugar, and a hint of vanilla. A sprinkle of cinnamon adds a delicate warmth, while blind-baking the crust ensures a perfectly crisp base every time. Easy to prepare with just a handful of pantry staples, this pie is the ultimate comfort dessert, perfect for any gathering or a cozy night in. Serve it chilled or at room temperature, and don’t forget a dollop of whipped cream to elevate each silky bite. Whether you're celebrating tradition or trying it for the first time, Hoosier Pie is sure to steal the spotlight at your dessert table!
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Recipe Information
Ingredients
- 1 9-inch pie crust Pie dough (pre-made or homemade)
- 1 cup Granulated sugar
- 0.25 cup All-purpose flour
- 2 cups Heavy cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 425°F (220°C).
Roll out the pie dough and fit it into a 9-inch pie dish. Crimp the edges, if desired, and prick the bottom with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
Lower the oven temperature to 375°F (190°C).
In a medium bowl, whisk the granulated sugar and flour together until well combined.
Add the heavy cream to the sugar-flour mixture, whisking until smooth and lump-free.
Pour the cream mixture into the pre-baked pie crust and spread evenly.
Dice the unsalted butter and dot it evenly across the surface of the filling.
Sprinkle the vanilla extract across the filling and gently stir with a knife to distribute it evenly in the cream mixture.
Sprinkle ground cinnamon evenly over the surface of the pie for a lightly spiced finish.
Bake the pie in the preheated oven for 40–45 minutes, or until the edges are set and the center is slightly jiggly but not liquid. The top should be golden brown.
Remove the pie from the oven and allow it to cool completely to room temperature. The filling will continue to set as it cools.
Slice and serve at room temperature or chilled. Optionally, top with whipped cream for an extra creamy treat!
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 206.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
