Sweet Symphony: Mastering the Art of Sugar Cream Pie Extravaganza
Indulge in the decadence of simplicity with our Sugar Cream Pie—a timeless classic that celebrates the rich, velvety texture of a custard filling and the sweet simplicity of a golden pie crust. This dessert, also known as “Hoosier Pie” or “Indiana Sugar Cream Pie,” is a nod to tradition and a testament to the fact that the most delightful pleasures often come in the simplest forms. Join us as we embark on a culinary journey to unravel the secrets of crafting the perfect Sugar Cream Pie, where each slice is a celebration of creamy bliss and sweet nostalgia.
For the Pie Crust:
- All-Purpose Flour – 2 1/2 cups: All-purpose flour forms the foundation for the flaky, buttery pie crust.
- Unsalted Butter – 1 cup (2 sticks), cold and cubed: Cold, cubed butter contributes to the crust’s flakiness.
- Granulated Sugar – 1 tablespoon: A touch of sugar adds a hint of sweetness to the crust.
- Salt – 1 teaspoon: Salt enhances the overall flavor profile of the crust.
- Ice Water – 1/2 cup: Ice water helps bind the crust together.
For the Sugar Cream Filling:
- Granulated Sugar – 2 cups: Granulated sugar is the star ingredient, creating the sweet, creamy center.
- All-Purpose Flour – 1/2 cup: All-purpose flour acts as a thickening agent for the custard.
- Unsalted Butter – 1/2 cup (1 stick), melted: Melted butter adds richness and a silky texture to the filling.
- Heavy Cream – 2 cups: Heavy cream lends a luxurious creaminess to the custard.
- Whole Milk – 1 cup: Whole milk contributes to the velvety consistency of the filling.
- Vanilla Extract – 2 teaspoons: Vanilla extract infuses the custard with a warm, aromatic flavor.
- Ground Cinnamon or Nutmeg – For dusting: A sprinkle of cinnamon or nutmeg adds a touch of warmth to the finished pie.
For the Pie Crust:
- Prepare the Ingredients: In a large mixing bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and salt.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
- Form Dough: Gather the dough into a ball, divide it in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll Out Crust: Preheat your oven to 375°F (190°C). Roll out one of the chilled pie crusts and fit it into a 9-inch pie dish. Trim the edges and crimp as desired.
For the Sugar Cream Filling:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar and all-purpose flour.
- Combine Wet Ingredients: In a separate bowl, combine the melted butter, heavy cream, whole milk, and vanilla extract.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth and well combined.
- Fill Pie Crust: Pour the sugar cream filling into the prepared pie crust.
- Bake Until Set: Bake in the preheated oven for 45-55 minutes or until the center is set and the top is golden brown. If the edges of the crust start to brown too quickly, you can cover them with a pie crust shield or aluminum foil.
- Cool and Chill: Allow the Sugar Cream Pie to cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.
- Dust with Cinnamon or Nutmeg: Before serving, dust the chilled pie with ground cinnamon or nutmeg for a finishing touch.
Cook Notes and Variations:
- Flaky Marvel: For an extra flaky crust, freeze the cubed butter for 15-20 minutes before incorporating it into the flour.
- Brown Butter Bliss: Consider browning the butter for the filling for a nutty and caramelized flavor.
- Citrus Zest Infusion: Add a teaspoon of orange or lemon zest to the filling for a citrusy twist.
Keto and Low-Carb Versions:
- Replace all-purpose flour in the crust with almond flour or a keto baking mix.
- Use a sugar substitute such as erythritol or stevia in place of granulated sugar.
- Substitute heavy cream and whole milk with unsweetened almond or coconut milk.
- Opt for a low-carb baking mix or almond flour in the crust.
- Choose a low-carb sweetener for the filling.
- Increase the proportion of heavy cream to whole milk for added richness with fewer carbs.
As you savor each velvety forkful of Sugar Cream Pie, you’re partaking in a culinary journey that spans generations and captures the essence of timeless sweetness. This pie, with its buttery crust and luscious custard, is a tribute to the art of baking and the joy of savoring simple, comforting flavors. Share this indulgent treat with loved ones, and let the creamy richness transport you to a place where the aroma of freshly baked pies fills the air. Here’s to the magic of Sugar Cream Pie—a dessert that transcends time and taste, leaving you with a heartwarming sense of nostalgia.