Hoosier Pie
By Katie LeairdPublished on December 14, 2017
Time
1¼ hours, plus 4 hours cooling and chilling
Yield
Serves 8 to 10
Ingredients
Crust
1 (9-inch) store-bought pie dough roundFilling
1 cup (7 ounces/198 grams) sugar ¼ cup cornstarch ¼ teaspoon salt 3 cups heavy cream 5 tablespoons unsalted butter, cut into 5 pieces1 tablespoon vanilla extract Ground nutmegBefore You Begin
We opt for store-bought pie crust in this recipe for convenience, but you can use any fully baked pie crust and proceed with the recipe from step 4.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll 1 (9-inch) store-bought pie dough round into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic wrap and freeze until dough is firm, about 15 minutes.
- Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are light golden brown, about 20 minutes, rotating plate halfway through baking. Remove parchment and weights and continue to bake until crust is golden brown, 7 to 11 minutes longer. Transfer plate to wire rack. (Pie shell needn't cool completely before proceeding.)
- Whisk 1 cup (7 ounces) sugar, ¼ cup cornstarch, and ¼ teaspoon salt together in large saucepan. Whisk in 3 cups heavy cream until combined. Add 5 tablespoons unsalted butter, cut into 5 pieces, and cook over medium heat, whisking constantly, until mixture is thick and large bubbles appear at surface, 6 to 8 minutes. Continue to whisk 20 seconds longer. Off heat, whisk in 1 tablespoon vanilla extract. Pour custard into pie shell and smooth top with silicone spatula. Let cool completely, about 2 hours, then refrigerate until cold, about 2 hours. Garnish with ground nutmeg and serve.
for the crust
for the filling
Time
1¼ hours, plus 4 hours cooling and chillingYield
Serves 8 to 10Ingredients
Crust
1 (9-inch) store-bought pie dough round
Filling
1 cup (7 ounces/198 grams) sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups heavy cream
5 tablespoons unsalted butter, cut into 5 pieces
1 tablespoon vanilla extract
Ground nutmeg
Ingredients
Crust
1 (9-inch) store-bought pie dough round
Filling
1 cup (7 ounces/198 grams) sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups heavy cream
5 tablespoons unsalted butter, cut into 5 pieces
1 tablespoon vanilla extract
Ground nutmeg
Ingredients
Crust
1 (9-inch) store-bought pie dough round
Filling
1 cup (7 ounces/198 grams) sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups heavy cream
5 tablespoons unsalted butter, cut into 5 pieces
1 tablespoon vanilla extract
Ground nutmeg
Why This Recipe Works
Hoosier pie, also known as sugar cream pie, is a simple Indiana staple. To stay true to its humble roots, we used only basic ingredients to make a creamy, sweet, custardy pie without even using eggs (which were once a precious commodity). While we loved the simplicity of the concept, we encountered a few challenges wrangling the ingredients into a consistent product. To eliminate inconsistency, we opted to cook the custard and the pie crust separately and then marry the two. This gave us a crisp, never-soggy crust and a creamy but sliceable custard filling every time.
Before You Begin
We opt for store-bought pie crust in this recipe for convenience, but you can use any fully baked pie crust and proceed with the recipe from step 4.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll 1 (9-inch) store-bought pie dough round into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic wrap and freeze until dough is firm, about 15 minutes.
- Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are light golden brown, about 20 minutes, rotating plate halfway through baking. Remove parchment and weights and continue to bake until crust is golden brown, 7 to 11 minutes longer. Transfer plate to wire rack. (Pie shell needn't cool completely before proceeding.)
- Whisk 1 cup (7 ounces) sugar, ¼ cup cornstarch, and ¼ teaspoon salt together in large saucepan. Whisk in 3 cups heavy cream until combined. Add 5 tablespoons unsalted butter, cut into 5 pieces, and cook over medium heat, whisking constantly, until mixture is thick and large bubbles appear at surface, 6 to 8 minutes. Continue to whisk 20 seconds longer. Off heat, whisk in 1 tablespoon vanilla extract. Pour custard into pie shell and smooth top with silicone spatula. Let cool completely, about 2 hours, then refrigerate until cold, about 2 hours. Garnish with ground nutmeg and serve.
for the crust
for the filling
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