Reviewed: May 6, 2012

Very good recipe. It's funny how everyone tells a different story about this pie. In the research I've done, it could have come from Indiana pioneers, Amish, Shaker, Pennsylvania Dutch Country as well as pioneer Quakers. Most have no eggs or butter but some do. Three main ingredients seem to be brown or maple sugar, heavy cream and flour in a pie shell. Some make the filling before putting in the shell and baking, some you don't bake the filling, just the shell and the oldest seems to be the finger method. Put the three ingredients in the unbaked shell and stir with your finger so you don't break the crust or turn the cream to butter and then top with nutmeg and bake for about an hour. Some are thick like a pumpkin or custard pie and some are more gluey. However you make yours, this is a good recipe also. Amazing history behind this pie!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

flaglady

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

was not impressed- followed recipe exactly. have had much better. definitely edible, but will not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRFISH

Cooking Level: Expert

Living In: Danville, Indiana, USA

Reviewed: Nov. 17, 2010

I'd have to agree with Bredbaker, this is not a sugar cream pie. It's very good, though it didn't satisfy my craving for sugar cream pie. Just seems it should have a different name. Mine turned out perfectly, but I realized the term "thickened" is lacking in clarity judging from others comments. I was wondering while cooking just HOW thick is it supposed to be. I'd describe it as "pudding thick", if not a bit more.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shades_On

Reviewed: Nov. 8, 2010

I'm going to go ahead and give this pie an extra star for subtlety. I did all my cooking over medium heat - no double boiler. I might have let it go a little too long because it was pretty custard-y before I even put it in the oven and it never really boiled or simmered. My fiance and I hemmed and hawed over it, but in the end decided it was pretty tasty.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KPLATKY

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

Living In: Louisville, Kentucky, USA

Reviewed: May 28, 2010

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BREDBAKER

Reviewed: Sep. 28, 2009

I have made this pie several times now, and it's the best. Sugar Cream Pie is my husband's favorite pie in the world, so when I found this recipe, I was excited to try it. It was wonderful, my husband asks for it all the time. I have made this pie with both salted and unsalted butter and prefer it with the salted butter. It just has much better flavor. Thank you for sharing this recipe E. Sexton, I'm sure it will be in our family for generations to come!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angela

Cooking Level: Intermediate

Reviewed: Jul. 29, 2009

Ive made several various recipes, this is the best, not quite a Wicks, but is wonderful. A secret is to use very a very fresh jar of nutmeg on top,if yours is old, get new, it makes a difference!! Im going to use fresh and grate it next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jillharling

Reviewed: Feb. 8, 2009

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

la chef

Cooking Level: Expert

Reviewed: Jan. 21, 2009

Great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

F. Peters

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Wewoka, Oklahoma, USA

Reviewed: Jan. 20, 2009

This is the first sugar cream pie I have ever made and it turned out PERFECT! I made it for Christmas Day to share with family and it got rave reviews! I left it in the oven longer than what it said (wanted to make sure it was hot all the way through so it would set up right) I had to be extremely careful taking it in and out of the oven so it wouldn't spill. I used a 9 inch pie pan instead of 8 (didn't have one), and it filled it to the top. After it cooled, it set up perfectly. I will definately make this again!

Was this review helpful? [ YES ]
2 users found this review helpful