Sugar Cream Pie recipe is filled with a gloriously thick, creamy, vanilla custard, sprinkled with a cinnamon dusting and made with a handful of simple ingredients and easy steps. There are many ways to make an old fashioned Hoosier Pie, but this best, no-fail version uses a simple trick of starting the custard on the stove so it sets perfectly every time!
Preheat oven to 425ºF and adjust rack to lower position. Roll out and fit the pie crust into a 9" pie pan. Line the bottom of the crust with foil or parchment and fill with dried beans or pie weights.
1 unbaked 9" pie crust
Bake for 15 minutes on LOWER RACK. Remove weights and foil and bake for 5-10 minutes longer, until crust starts to brown and almost completely baked.
Cool the crust on wire rack and reduce oven temperature to 375ºF. Begin to make custard filling.
In a large saucepan, whisk together sugar, brown sugar, and cornstarch. Whisk in the half and half.
½ cup granulated sugar, ½ cup brown sugar, ¼ cup cornstarch, 2 cups half and half
Bring mixture to a boil over medium heat, stirring frequently. Once it starts to boil, reduce heat slightly to a simmer. Cook and stir for 2 minutes, or until thickened. Remove from heat and immediately stir in the butter and vanilla.
½ cup butter,, 1 tablespoon vanilla
Pour filling into par-baked crust (the crust doesn't have to be cooled completely) and sprinkle the filling with dusting of cinnamon, if desired. Bake for 20 minutes, or until the crust is golden brown and filling is set. Tip: If crust starts to brown too much before filling is set, cover the crust loosely with foil or use a pie shield.
Remove from the oven and cool completely. Refrigerate for at least 1-2 hours before slicing and serving. Store any leftovers in the refrigerator.
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Notes
If you are making this pie gluten free, check out my the best, homemade Gluten-Free Pie Crust
expert Tips and tricks
Bake the crust on the lower rack so the bottom crust turns golden.
When filling a pie shell with weights, make sure the shell is very cold first. After rolling out the dough into the pie plate, refrigerate it for 30 minutes or freeze for 10 minutes.
While the pie shell is initially baking, you may begin making the custard filling. The shell does not have to cool completely before pouring it in.
Every time I bake pies, I use a pie shield to prevent the edges from becoming too browned.
For best results with cutting and serving, cool the pie completely at room temperature then move to the refrigerator to chill for at least 1-2 hours before slicing.