Indiana Sugar Cream Pie

Serves: 8
Total Calories: 228


1 cup whipping cream
1 cup coffee cream
3/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
pastry lined (9-inch) pie pan
1 tablespoon butter
1/2 teaspoon nutmeg


Combine heavy cream, coffee cream, and vanilla. In another bowl, combine flour, sugar, and salt. Slowly, using an electric mixer or wire whisk, add cream mixture to flour mixture until smooth. Let stand while rolling out pastry crust.

Dot bottom of crust with small pieces of butter. Sprinkle nutmeg evenly over bottom of pie shell. Briefly beat cream mixture again before pouring into prepared pie shell. Bake at 450° for 10 minutes; stir filling and lower heat to 325°. Bake 20–25 minutes longer. Shake pie pan every 8–10 minutes while baking.

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 113

This Indiana Sugar Cream Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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