Ivy House Indiana Sugar Cream Pie
Indulge in the creamy decadence of the Ivy House Indiana Sugar Cream Pie, a timeless Midwestern classic known for its rich, custard-like filling and golden, flaky crust. Made with simple pantry staples like granulated sugar, cornstarch, and whole milk, this pie delivers velvety smoothness and a touch of vanilla sweetness in every bite. A sprinkling of cinnamon and optional nutmeg adds an aromatic finish, elevating this dessert to comfort food perfection. Perfectly baked in just over an hour and chilled to set, this no-egg pie is ideal for holidays, family gatherings, or whenever you're craving a slice of nostalgia. Serve it chilled or at room temperature with whipped cream for an indulgent treat that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 12-inch Pre-made pie crust
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2.5 cups Whole milk
- 4 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 pinch Nutmeg (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, trimming or fluting the edges as desired. Prick the bottom of the crust lightly with a fork to prevent bubbling.
In a medium mixing bowl, whisk together the sugar and cornstarch until fully combined. This helps avoid lumps in the filling.
In a medium saucepan, whisk the sugar-cornstarch mixture with whole milk until smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. This will take about 7-10 minutes.
Reduce the heat to low and continue stirring for an additional 1-2 minutes, allowing the mixture to reach a pudding-like consistency.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until the butter is fully melted and incorporated.
Pour the warm filling into the prepared pie crust, spreading it evenly with a spatula.
Dust the top of the filling with ground cinnamon and, if desired, a pinch of nutmeg for added depth of flavor.
Place the pie dish in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown. Cover the edges of the crust with foil if they brown too quickly.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set the filling before serving.
Slice and serve chilled or at room temperature. Pair with a dollop of whipped cream if desired for an extra indulgent treat.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 120 mg | 3% | |
*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.
