1850s – The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations. The Shakers believed in eating hearty and healthy food. They definitely must have had a sweet tooth, though, judging by the sugar cream pie.
This pie was also known as finger pie because the filling was sometimes stirred with a finger during the baking process to prevent breaking the bottom crust. People used to skim the thick yellow cream from the top of chilled fresh milk to make this delectable dessert.
The author goes on to say that there are many variations of the sugar cream pie but most are distinguished by their lack of eggs in the filling. I just love a little story with my pie 🙂
|Hoosier Cream Pie|
- 4 tablespoons cornstarch
- ¾ cup sugar
- 4 tablespoons butter, melted
- 2¼ cups heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 9-inch prebaked Pie Crust
- Mix the cornstarch and sugar together. Pour heavy cream and melted butter into a medium heavy bottom saucepan. Whisk in the sugar mixture and cook over medium heat. Whisk constantly to prevent burning and cook until mixture thickens and begins to boil. Cook 1 more minute and remove from heat. Whisk in vanilla and pour filling into baked pie crust. Drizzle 2 tablespoons of melted butter over top of pie and sprinkle the cinnamon and nutmeg. Place the pie under the broiler until butter bubbles and surface starts to brown. This won’t take long so don’t walk away very far!
- Cool and refrigerate pie for at least 4 hours or until center is set. Serve and enjoy!
Thanks so much for stopping by! I hope you had a nice weekend ~ Happy Monday!
(To all you mom’s of school age children that just went back to school – have a lovely day!)