The Pioneer Woman Tasty Kitchen
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Grandma’s Sugar Cream Pie

4.70 Mitt(s) 10 Rating(s)10 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 5

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Level: Easy

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Description

Indiana’s State Pie. Creamy and delicious with just a hint of vanilla.

Ingredients

  • ¾ cups Granulated Sugar
  • ¼ cups Cornstarch
  • 5 Tablespoons Unsalted Butter, Divided
  • 1 cup Heavy Cream
  • 1 cup Half-and-half
  • 1 teaspoon Pure Vanilla Extract
  • 1 whole Pie Crust
  • ½ teaspoons Cinnamon For Garnish

Preparation

In a small bowl, mix the sugar and cornstarch; set aside.

On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.

Remove from heat and stir in the vanilla extract.

Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted (I actually use less; adjust to your taste). Sprinkle with cinnamon.

Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seems to work perfectly. This is a delicious cream-filled pie; don’t hesitate to grab a spatula and taste the goodness left in the pan!

Refrigerate and enjoy chilled.

12 Comments

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Deanna on 11.26.2014

This pie was awesome. I will be making this again!!

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Kate W. on 11.20.2012

@Courtie138 – we are also Hoosiers and love Wick’s pies! Can’t wait to try this recipe for Thanksgiving, sturgismama68!

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SallyM on 6.28.2011

This pie is delicious, and so easy and quick to make! My husband said it was even better than his mother’s chocolate pie (his all-time favorite). So delicate and creamy, it will now be a go-to recipe for family get-togethers. I used unsalted butter, so added pinch of sea salt.

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adeline on 6.23.2011

I baked this for the grand kids and they loved it. I didn’t want to turn the oven on, so just put it in the mini graham cracker crusts. Kids really like having their own little pie….I Will make this again.

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courtie138 on 6.17.2011

I am a Hoosier and we always buy Wick’s Sugar Cream pies. I made this tonight for Fathers Day this weekend. Can’t wait to try it! Looks and smells wonderful….and SO easy to make.

10 Reviews

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Hallie Ann on 7.20.2014

I followed this exactly as written (even putting it under the broiler instead of baking), and it turned out wonderful. Light, sweet, and creamy, and uncomplicated. This is a definite repeat.

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campagnes on 8.8.2012

This pie is diviiiiine. Oh, my lord, divine, and I’m not even a custard pie fan. A few notes: 1) After adding the dry ingredients, I never have to stir the filling for more than 2-3 minutes before it’s thickened enough to pour into the shell; 2) It’s a bit sweet for me, so for a single recipe, I decrease the sugar to a slightly-rounded 1/2 cup; 3) For a deep-dish crust (what I normally use), I increase the liquid to 3 cups, sugar to 1 scant cup, and vanilla to 1 1/2 tsp. while keeping the butter amount the same; 4) I skip the melted butter/broil step and it’s just fine; 5) After reading the reviews, I’ve experimented with leaving the pie plan, sprinkling with cinnamon, and sprinkling with nutmeg. I love it plain, but I think the nutmeg is my favorite.

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Rebecca on 7.14.2012

Excellent recipe, LOVED the pie!

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heidimay18 on 6.9.2012

We loved this pie!

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nuttymama on 4.14.2012

Traditional Hoosier Sugar Cream Pie has nutmeg sprinkled on top. The nutmeg brings another yummy taste to the pie. This is the creamy consistency I was searching for and the pie takes me back to my childhood in my great Aunt’s kitchen. Thank you!

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