Indiana Sugar Cream Pie
Creamy and nostalgic Indiana Sugar Cream Pie features a rich milk custard with nutmeg and cinnamon, perfect for comfort food lovers and traditional dessert enthusiasts. Easy to prepare and satisfying.
Ingredients
Instructions
- Heat milk, sugar, and flour in a saucepan over low heat until thick, but not quite boiling.
- Cut margarine into chunks and place in the bottom of the unbaked pie shell.
- Pour the hot milk mixture over the margarine in the pie shell.
- Sprinkle nutmeg and cinnamon on top.
- Bake at 375°F until a knife inserted in the middle comes out clean.
Tips & Substitutions
For a creamier texture, consider using whole milk or even half-and-half instead of regular milk. If you prefer a richer flavor, you can substitute unsalted butter for margarine. Ensure to stir the mixture continuously while heating to prevent lumps. Adding a splash of vanilla extract will enhance the flavor profile, making it reminiscent of other American recipes like Mile High Ice Cream Pie.
Serving Suggestions
Serve the sugar cream pie chilled or at room temperature, topped with a dollop of whipped cream for added indulgence. It pairs well with a scoop of vanilla ice cream or a side of fresh fruit. For a delightful brunch option, consider serving it alongside Cinnamon Rolls Or Doughnuts for a sweet spread.
Storage & Reheating
Store any leftover sugar cream pie in the refrigerator, covered, for up to 3 days. Allow the pie to cool completely before refrigerating to maintain its texture. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through, taking care not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Indiana Sugar Cream Pie contains roughly 365 calories, with 10g protein, 45g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (24% of the Daily Value), protein (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of iron and calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust instead of making my own?
Absolutely! A store-bought pie crust can save you time and effort. Just ensure it’s unbaked and fits your pie dish. Follow the package instructions for any pre-baking requirements if needed, though this pie generally works well with a traditional unbaked shell.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted in the center comes out clean. It may still have a slight jiggle but should not be liquid. Keep an eye on it towards the end of the baking time to avoid overcooking.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. After baking, let it cool completely before refrigerating. This allows the flavors to meld beautifully. Just remember to add any toppings, such as whipped cream, just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).