Week 14: Sugar Cream Pie (Indiana)
This sugar cream pie is like a giant crème brûlèe sitting in a pie shell. It's creamy with a crackly sugar-spiced topping.
Thank you to everyone who voted for their favorite dessert from Indiana, as well as interesting facts about the state! I love hearing about them! You can vote for next week's dessert (Iowa) here!
One thing I've noticed throughout my 50 state baking challenge is that many states have delicious pies as their unique dessert. This sugar cream pie is no exception. Not only is it pretty quick to make, but it also has a special flavor.
Unlike creme brulee, with a sugar topping that's blow-torched/broiled, this has cinnamon sugar sprinkled on the top of the pie. I used the broil function on my oven to caramelize my spiced sugar topping.
The filling is a custard. The cool thing about it is that there are no eggs, like a usual custard. Instead, the pie is made with a LOT of heavy creams, sugar, cornstarch, butter, and vanilla extract. Make sure you cook it until it's thick and after the pie is baked and broiled successfully, chill it for the directed time.
|Level:👩🏽🍳👩🏽🍳|Time: 5 hours|Serves: 4|
1 pie crust, blind baked
3 cups heavy cream
5 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter
2 teaspoons vanilla extract
1 tablespoon butter, melted
1/2 cup granulated sugar
2 teaspoons cinnamon
In a pot, whisk the cornstarch, sugar, butter, heavy cream, and vanilla extract until the custard thickens. Large bubbles should form. Pour into the blind-baked pie crust, and bake for 20 minutes.
Take the pie out of the oven and let it cool for 10 minutes. Take your melted butter and gently brush it on the surface of the pie filling.
Mix the sugar and cinnamon in a small bowl. Sprinkle it all over the pie filling so that there are no empty spots. Broil until the top is caramelized and crunchy. Cover, and chill for at least 4 hours.
- The Bored Baker 👩🏽🍳