Hoosier Sugar Cream Pie
Cook time: 
Total time: 
  • 1 single-crust pie shell of your choice
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 2 tbsp all-purpose flour
  • Pinch of salt
  • 2 cups heavy cream
  • two vanilla beans
  1. Cut vanilla beans open lengthwise, and use the tip of a sharp knife to scrape the seeds out. You will have about ¾ tsp of vanilla bean seeds, put in a small bowl and set aside. (Save the bean pods for some other purpose, like vanilla sugar.)
  2. Pre-bake the pie shell according to the directions, and set aside to cool.
  3. Heat oven to 400 degrees F.
  4. Whisk the sugar, brown sugar, flour, and salt together in a medium bowl. Use your hands to break up any clumps, if needed.
  5. Gently whisk in the heavy cream; taking care not to beat too much, as whipping the cream will prevent the pie from setting. Stir in the vanilla seeds.
  6. Pour the filling into the prepared pie shell and bake for 20 minutes. Rotate the pie, and bake another 20-25 minutes.
  7. When the pie is ready, the top surface will be beautifully browned and bubbling vigorously; it will not look set.
  8. Set the pie on a wire rack to cool to room temperature, then refrigerate for at least four hours before slicing.
If you have vanilla paste, you can substitute 1 tsp for the vanilla bean seeds.
If you are pressed for time, cool the pie for 15-20 minutes on a wire rack, then set it in a pan of icewater, as high as you can get without touching the rim, and place in the refrigerator to cool. This will reduce the time needed to cool the pie by about half. (Or, make the pie a day ahead, and save yourself some stress!)
Recipe by Sprung At Last at http://www.sprungatlast.com/2016/04/hoosier-sugar-cream-pie/