Indiana Sugar Cream Pie

A few years ago, before we started the blog, we were having lunch outside of Charleston with a cousin of Shorebird’s who somehow ended up in the Low Country. While discussing the rich variety of southern food, her cousin asked the Goat, “what about Indiana? What food is Indiana known for?”

The Goat mentioned pork tenderloin sandwiches but said he couldn’t really think of anything else. The cousin’s 8th grade daughter, who had been quietly pecking at her phone looked up and said “what about sugar cream pie?” The Goat said “well everybody knows sugar cream pie, right?”

Everyone stared blankly at the Goat.

Growing up in Goat country, a Holiday table would typically have a pumpkin pie, a sugar cream pie, and a pecan pie. The Goat had always assumed that everyone in America did that.

It was an epiphany for Goat, who never really realized that many of the dishes he ate as a child weren’t familiar out on the East Coast. The moment helped inspire this blog to explore the cooking traditions of our respective heritages. So, anyway, how do you make a sugar cream pie? 

First, a homemade crust is only a little more work than a store bought one, but really adds a lot to the dish. This is the pie recipe in the Goat family.

In a bowl, blend 4 tbsp flour, 2 tbsp cold butter, 1 cup sugar and a pinch of salt. You can cut in the butter or use a food processor, but do get the butter evenly distributed. Pour the flour mixture all over the bottom of the pie shell.

Next, pour 1 cup of cream evenly over the mixture. With a (clean) finger, mix together into a slurry. Apparently some people call these pies “finger pies” because of this step. Shorebird initially found this step a little disturbing, and to be fair, Finger Pie is not a very appealing name. But honestly, it’s not unusual for a chef to touch food during the cooking process. It really is best to do the step with your fingers so you don’t break the crust. Just do it with clean hands!

Then combine one cup of milk with 1 teaspoon of vanilla extract. Stir together. Slowly pour it evenly over the cream mixture and DO NOT stir it in. Leave it sitting on top. According to Goat Dad, the next step is critical: “Sprinkle with nutmeg until lightly speckled.  Don’t skip this step.  It doesn’t seem like it would matter, but it does.”

The pie cooks for 90 minutes or longer at 300 degrees. The pie is ready when it’s completely set but still a little wiggly in the middle. The time seems to vary a lot. I’m not really sure why. It can take 2 hours sometimes. The pie should cool an hour before serving. Some people might think it’s an acquired taste, but Goats love it.

Ingredients

For pie crust:

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 cup plus 2 tbsp vegetable oil
• 1/4 cup cold water

For pie filling:

• 4 tbsp flour
• 2 tbsp cold butter
• 1 cup sugar
• pinch of salt
• 1 cup cream (get real cream here, the recipe won’t work right if you try to get half and half or something thinking it will be healthier)
• 1 cup milk
• 1 teaspoon vanilla extract
• Nutmeg

Instructions

1. Whisk 2 cups flour and 1/2 teaspoon salt together
2. Pour in 1/2 cup + 2 tbsp oil and 1/4 cup water and stir with a wooden spoon or spatula until lightly blended. It should be fairly moist and streaked in appearance.  Add a bit more water or oil if it seems too dry.  Don’t mix too much.
3. Roll out between 2 sheets of wax paper to about 1/8 inch thick.  Roll as little as possible
4. Put in the refrigerator for at least 20 minutes.  You can do this several hours ahead.
5. Heat over to 300 degrees
6. In a bowl, blend 4 tbsp flour, 2 tbsp cold butter, 1 cup sugar and pinch of salt. Use a food processor or cut in the butter.
7. Pour the flour mixture into the pie shell
8. Pour 1 cup cream over the flour mixture evenly, and mix with your fingers. You’ll have a gritty slurry when it’s all mixed in.
9. Mix 1 cup milk and 1 teaspoon of vanilla extract, and slowly and evenly pour over the cream mixture. Do NOT stir in.
10. “Sprinkle with nutmeg until lightly speckled.  Don’t skip this step.  It doesn’t seem like it would matter, but it does.”
11. Bake 1 1/2 hours until set but wiggly in the middle.  The time can vary widely depending on your oven.  Allow plenty of time.  I’ve had it take over 2 hours sometimes.
12. Let cool for at least an hour before cutting.

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