Sugar Cream Pie
- SERVES
- 8
- COOK TIME
- 45 Min
If you're from Indiana, then you might be familiar with a version of a sugar cream pie, and you already know how good it is! Well, our Sugar Cream Pie recipe is super simple and full of those classic cinnamon and nutmeg flavors that made this pie a state specialty.
What You'll Need
- 1 rolled refrigerated pie crust (from a 14.1-ounce box)
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 cup plus 1 tablespoon granulated sugar, divided
- 3/4 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cup heavy cream
- 1 cup half-and-half
- 2 teaspoon vanilla extract
What to Do
- Preheat oven to 375 degrees F. Unroll the pie crust and place in a 9-inch pie plate. Flute edges and set aside.
- In a large bowl, combine flour, brown sugar, 1 cup granulated sugar, 1/2 teaspoon cinnamon, the nutmeg, and salt. Add heavy cream, half-and-half, and vanilla; stir until well mixed. Pour into pie shell.
- Bake 40 to 45 minutes, or until center is set; let cool. In a small bowl, mix remaining sugar and cinnamon; sprinkle over pie before serving.
Notes
If you love cream pies as much as we do, enjoy our collection of them!