Sugar Cream Pie -

5 from 5 votes

Sugar Cream Pie

Sugar Cream Pie is the unofficial state pie of Indiana. This tasty dessert is packed with the flavors of vanilla and cinnamon...yum!

Prep Time15

Cook Time40

Chilling Time6

Total Time6 55

Course: Dessert

Cuisine: American

Keyword: cinnamon, cream pie, pie, sugar

Servings: slices

Calories: 412kcal

Author: David

Using a food processor, add flour, brown sugar and salt; pulse until well combined.
Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
Add vodka and 2 Tbsp of water; pulse until well combined. If necessary, continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball. (Note: I often don't need to add additional water as the pie dough comes together with the vodka and 2 Tbsp of water.)
Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
Working on a well-floured surface, roll pie dough into a 12” circle.
Transfer pie dough into a 9-inch pie plate and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.
Use 2 fingers, crimp the edges of dough.
Using a fork, prick the dough all over. Refrigerate dough for at least 30 minutes.
Preheat oven to 375°F.
Place parchment paper over pie dough and fill with pie weights or dried beans. Bake for 15 minutes, or until crust begins to turn light golden brown. Remove pie dish from oven.

Using a medium saucepan, add sugar and cornstarch; stir until well combined.
Add half-and-half, heavy cream and butter; stir until well combined. Place over medium heat and bring mixture to a boil, stirring often.
Reduce heat and cook for 2 more minutes, stirring constantly. The mixture should be thick and bubbly at this point.
Remove saucepan from heat and stir in vanilla extract.
Pour mixture into prepared pie crust. Using a small bowl, combine the cinnamon and nutmeg. Sprinkle this mixture evenly on top of filling.
Bake at 375°F for 15-20 minutes, or until top of pie is golden brown.
Let pie cool on wire rack for 30 minutes. Cover pie with foil and refrigerate for 2-3 hours before slicing.
Note: The alcohol in the crust will evaporate while baking. Substituting vodka (or another 80-proof alcohol) for ½ of the liquid in pie dough will lead to a flakier crust once baked. Try it out! You may also use additional water in place of the vodka.