Simplest Sugar Cream Pie

Except you’re from the Midwest, it is probably you’ll well maybe perhaps no longer dangle heard of sugar cream pie. Most regularly is called Hoosier or desperation pie, this sweet take care of holds the unofficial title of Indiana’s exclaim pie. It’s said that the shaker communities developed this recipe in the early 1800s once they didn’t dangle fresh fruit nonetheless had deal of dairy to dissipate.

Indulge in many recipes which were passed down thru generations, there are about a varied the vogue to receive sugar cream pie, nonetheless the celebrated thread is that eggs are disregarded from the recipe. The main and best (have faith me, I tested this pie a whopping twelve cases!) entails cornstarch. The loads of is to open with a roux, which instinctually I prefer, nonetheless it completely’s incredibly laborious to gain the pie to space. Whereas this pie is on the sweet aspect—the title is sugar cream pie, after all—I’ve gash down the sugar to receive it a little bit more balanced. A total vanilla bean provides an magnificent, perfumed essence to the pie, nonetheless ought to you don’t dangle one swap in a single teaspoon of extract.

—Alexis deBoschnek

Directions

1. Heat the oven to 375˚F and set a rack in the guts. Lop the underside and aspects of the pie dough with a fork. Situation half of parchment paper over the crust and agree with the total technique to the tip with pie weights, dried beans, or rice. Bake the pie crust unless it is faded golden across the perimeters, about 20 minutes.
   
2. Take away the pie crust from the oven and rigorously rob away the parchment paper, transferring the pie weights to a heatproof bowl. Trudge together the egg and 1 tablespoon of water to a small bowl. Brush the crust all over with the egg wash (you will not utilize all of it). Return the crust to the oven and proceed baking unless frivolously golden and dry to the touch, 12 to fifteen minutes. Let frigid to room temperature.
3. Scale again the oven temperature to 325˚F.
4. Situation the sugar, cornstarch, and salt in a medium pot and scurry to combine. Add the heavy cream and scraped vanilla bean pod and its seeds to the pot and set over medium-high warmth. Trudge to combine unless the sugar dissolves, bringing the combination to a boil. As soon as the combination begins to boil, proceed whisking unless thickened adequate to coat the motivate of a spoon, about 2 minutes. Take away from the warmth.
5. Add the butter and cinnamon to the filling and scurry unless butter is melted and combination is serene.
   
6. Reasonably pour the filling thru a swish mesh sieve into the cooled pie crust and return to the oven. Bake unless the filling is correct starting to space nonetheless serene jiggles and the crust is golden brown, 25 to Half-hour. This will likely well maybe serene be moderately loose and jiggly nonetheless will space as it cools.
   
7. Let the pie frigid to room temperature. Sprinkle the ground nutmeg over the tip of the pie. Switch the pie to the fridge and sit again unless completely space, no longer no longer as a lot as 4 hours and as a lot as overnight, sooner than serving.