Recipe by E. Sexton
"This sugar cream pie is outstanding and was made for years by the Durbin Hotel in Rushville, Indiana."
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prepared 8 inch pastry shell, baked and cooled
heavy whipping cream
The pie was easy to make and the flavor was wonderful, however, the pie did not set up. The recipe calls to "simmer" the ingredients. Thickening agents such as cornstarch do not come to their full thickening power until boiled -- I will boil for just a minute or two next time I make this pie to see if that helps it set up.
An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes, then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour, not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally, cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana.
Very tasty, but the double boiler part did not work so well for me. I finally bagged the double boiler and just put the pot on the stove with direct heat while monitoring it very closely, and it was fine. You DO have to bring it to a boil for a minute or two; just not longer than that. The flavor and texture of the pie was great though, and it did set up well for me. Will make again!
This pie is wonderful, I had never had sugar cream pie before and was making it for a co-worker. I decided to make two for my husbands grandparents and they loved it. Actually everyone did, they all said it couldn't have been better - and trust me these people know their sugar cream pies! I just made it two days ago and already people are wanting more! Once again this is the best recipe out there for sugar cream pie.
Flavor was excellent. Made this for my son Patrick who says it is good but Wicks is a little better. Our only problem was it not setting up. Does anyone know what those of us who have this problem are doing wrong?
Best tasting sugar cream pie I have made. Tastes like the Wick's Pie Co. sugar cream. Made two and neither one set up to firm.
this is excellent and not too heavy. Next time I make it I plan to put fresh fruit around the top, because I think the combination will be great.
Never heard of a sugar cream pie until my 90-something neighbor cheerfully reminisced about her younger days and she happened to mention her misadventure with a sugar cream pie that ended up in the Connecticut River! Fortunately, this recipe was more successful and I enjoy this humble pie in her honor.
* Percent Daily Values are based on a 2,000 calorie diet.
Durbin Hotel Sugar Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
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