Hoosier Cream Pie | Sugar Cream Pie


  • 1 pie crust
  • 1 Cup Granulated Sugar
  • 5 Tbs All purpose flour
  • dash of salt
  • 2 cups heavy whipping cream
  • 1 cup half and half or half cream/half whole milk
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 9 inch pie shell
  • 2 tbs butter - cut into pea sized pieces
  • ½ tsp ground cinnamon


  • Preheat the oven to 350 and place a rack in the center of the oven.
  • Line a deep dish pie plate with a crust - set the pie plate aside.
  • In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.
  • In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).
  • Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.
  • Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie
  • Sprinkle the top of the pie with cinnamon
  • Bake at 350 “Until it bubbles through for 10 minutes” check every 10 min for  about an hour -  check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer jiggles, it is done - 

Older Post Newer Post