Indiana Sugar Cream Pie

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July 18, 2015

Indiana doesn't have a designated food. Indiana has a pie and a drink. Given the state drink is water; and rather boring, we chose to represent Indiana by making a Sugar Cream Pie. It has been a tradition in the state since around the 1800s. There are many versions of this pie and everyone claims theirs to be the actual Indiana Sugar Cream Pie. The ingredients vary slightly from recipe to recipe. The recipe I am using today is a bit different in that you cook the ingredients on the stove top making a pudding rather than baking it in the oven. This is a lighter version of the traditional pie. If you want the recipe for baking it in the oven try this one from My Indiana Home.

Ingredients

1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Directions

Mix cornstarch and sugar. Add 4 tablespoons butter and cream. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.