Mae Dawson's Hoosier Sugar Cream Pie

16 years ago

This pie is wonderful. An easy recipe. Paula Dean's Hoosier Sugar Cream Pie.

I added vanilla and a pinch of salt to the filling and topped it with whipped cream and toasted coconut.

Mae Dawson's Hoosier Sugar Cream Pie

Ingredients

Source: Paula Dean - Food Network

* 1 1/3 cups sugar

* 1/2 cup all-purpose flour, unsifted

* 1/2 pint (1 cup) whipping cream

* 3/4 cup milk

* 1 (9-inch) unbaked pie shell

* 2 tablespoons butter, cut into small pieces

* Pinch nutmeg

Directions

Preheat oven to 450 degrees F.

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Cook's Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

Here is a link that might be useful: Thibeault's Table

Sort by:Oldest

Comments (15)

pat_t
16 years ago
Oh my merciful God in heaven. I would KILL for piece of that right now, Ann.

Thanks for the recipe!
annie1992
16 years ago
Wow, a piece of that would go perfectly with my coffee for breakfast and it's fast and easy.

What's not to like about sugar, cream and butter, yum.

Annie
Related Discussions
Photos needed for the National Convention
Q
Comments (35)
Teresa, Thanks for catching that. No! it is bone dry. I've been out since 8 cleaning out gardens and when I got tired mid-afternoon I did that look-up to justify sitting my 60-year-old bones down for a good rest. My gosh, what a luxury to have a) a spring weekday off and b) beautiful gorgeous perfect weather to work in the yard and c) promise of rain tomorrow. ;-) --MH
...See More
Bake Day.... Cream cheese babka and sourdough...........
Q
Comments (66)
Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie
...See More
What's your favorite pie?
Q
Comments (38)
I LOVE pie, it's probably my favorite dessert. All the summer fresh fruit ones are my current favorites: peach, raspberry, blueberry and on and on. In the fall, it's pumpkin or apple. Spring would be rhubarb or strawberry/rhubarb. Winter: any custard or cream or lemon. Don't think I ever turned down a piece of homemade pie! Don't care much for the store bought ones. Susan (whose weight reflects her pie consumption).....
...See More
National Pie Day, what's your favorite?
Q
Comments (77)
I make a lime pie where I melt semi sweet chocolate bits and line the baked pie shell with a layer of chocolate before I add the lime filling. That reminds me of a similar step used to make "Heart Tarts." They have a thin layer of chocolate, a cheesecake-like center,and strawberries on top. Philadelphians may know their source, the old Commissary. Tart Shells 1 1/2 cups flour 2 tablespoons sugar 6 tablespoons butter 2 tablespoons vegetable shortening 3 tablespoons cold water Cream Cheese Filling 8 ounces softened cream cheese 3 tablespoons sugar 1 tablespoon Grand Marnier* 1/2 teaspoon vanilla extract Assembly 3 ounces semisweet chocolate, chopped 2 pints of strawberries 1/3 cup sieved or seedless raspberry jam 1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour. 2 Preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the (heart shaped) gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds. 3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth. 4 Assemble tarts: Fill the tarts as close to serving time as possible. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down. Yield 6 individual heart-shaped tarts
...See More
User
Original Author
16 years ago
Pat, I know you will love it.

Annie, that is what I thought. How could it not be good.
goldgirl
16 years ago
Ann - how did you make that crust? I don't usually care for pie crust, but that looks wonderful!

Sue
User
Original Author
16 years ago
Sue, This is my favourite pie crust. Have been using it for many years.

Butter-Lard Pastry
==================
Edited: May/2009
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

DO NOT OVER HANDLE THE DOUGH

Here is a link that might be useful: Thibeault's Table
Marilyn Sue
16 years ago
My sugar cream pie recipe is similar, but I use Milnot or evaporated milk and I also cook the filling in the microwave until thick, stirring and then add my vanilla to it when done. When it is thick pour it into a baked pie shell. Either put the butter in the pudding part or in pieces on top and I sprinkle it with nutmeg. Then bake in a hot oven just long enough to let the pie filling bubble and become lightly brown. Sugar Cream pie is Indiana's state pie.

Sue
lakeguy35
16 years ago
Texas Cookies and now this...you are killing me Ann! I won't even bring up Lori's chocolate oatmeal cookies that are on the WFD post too.

BTW, cool plate!

David
User
Original Author
16 years ago
Sue, there appears to be quite a few variations to this recipe including some using eggs.

Thanks David. Oh and that plate was a swap gift from Lori. A set of four, each plate a different colour.
Marilyn Sue
16 years ago
I wouldn't call it a real Hoosier Sugar Cream Pie if it contained eggs, it would be more like a pudding or custard type pie, however I am sure it would be good :)

Sue
goldgirl
16 years ago
Thanks Ann! It's been years since I tried making a crust, but I'm going to give your recipe a try. I'm sure it tastes as great as it looks.
User
Original Author
16 years ago
Sue (Marilyn Sue) My guess is that it just depends on what you were raised with. Having never had this pie before I went with the eggless version, but honestly, I'm not going to tell anyone that their Hoosier Sugar Cream Pie isn't an authentic Hoosier Sugar Cream Pie because they used eggs.

Sue (Goldgirl), Hope you like that crust.

Ann
pfmastin
16 years ago
ann_t,
Do you think your pie crust would work using whole wheat pastry flour? I've never used it before. My husband and have are trying to switch over to purely whole grains. I have to admit, a white flour pie crust once in a while wouldn't kill us, but I love the idea of converting the recipe if I could.
dixiedog_2007
16 years ago
I've never had this pie before but it sure looks good and easy too. Thank you for posting. DH has a sweet tooth and I'm sure he would like this.
User
Original Author
16 years ago
Pfmastin, I haven't tried it with whole wheat pastry flour, but I assume that it would work fine. I would be tempted to try 50% whole wheat pastry flour and if that works and you like it then next time go 100%.

Ann
pfmastin
16 years ago
Thank you, Ann!
Pam

Mae Dawson's Hoosier Sugar Cream Pie

Comments (15)

pat_t

annie1992

Related Discussions

User
Original Author

goldgirl

User
Original Author

Marilyn Sue

lakeguy35

User
Original Author

Marilyn Sue

goldgirl

User
Original Author

pfmastin

dixiedog_2007

User
Original Author

pfmastin

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Mae Dawson's Hoosier Sugar Cream Pie

Comments (15)

Related Discussions

UserOriginal Author

UserOriginal Author

UserOriginal Author

UserOriginal Author

UserOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

User
Original Author

User
Original Author

User
Original Author

User
Original Author

User
Original Author