Ivy House Indiana Sugar Cream Pie

“From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended.”
READY IN:
39mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
  • Filling
  • 1 cup sugar
  • 14 cup cornstarch, plus
  • 2 tablespoons cornstarch
  • 2 14 cups whole milk
  • 12 cup unsalted butter, cut into pieces
  • 1 pinch salt (big pinch)
  • 1 teaspoon vanilla extract
  • Garnish
  • fresh whipped cream

Directions

  1. In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  2. Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  3. Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  4. Remove pan from heat and stir in vanilla.
  5. Pour the filling into the cooled pie shell, smooth the top.
  6. Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  7. Serve with a dollop of whipped cream.

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