Indiana Hoosier Sugar Cream Pie

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This sugar cream pie has a rich custard filling, mild flavor, and it can be enjoyed warm or cold. The ruffled fillo crust gives the perfect crunch and a great look. It's like the ballerina of pies. 🙂

Did you know that each State has a national pie? Check out all 50 State pies. I just recently found out about it over at The Kittchen. Guys, I've been living in the Hoosier State for almost 20 years and I'm just now learning about the sugar cream pie. It's scandalous!

Sugar cream pie gained early popularity from Amish and Shaker communities that settled in Indiana in the 1800s because it was known as a desperation pie. You could make it year-round because it doesn’t require fresh fruit or even eggs.

Unfortunately, I'm familiar with desperation food. During my country's civil war, we were used to dishes that don't use eggs or much of anything really. But, I digress.

How is this pie reinvented?

With the first bite of this pie, I realized that it tastes just like a favorite dessert from my country - KREMPITA (literally translated: creampie). Although not a desperation pie, Krempita is popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream.

Pie crusts are a matter of personal preference. You know I've been obsessed with fillo dough lately. Recall the fillo pot pies and fillo ricotta bundt pie? Oh, I guess I'm equally obsessed with pies, ha! Thus, I used the fillo to create a ruffled crust to adorn this creampie. It's a perfect way to enjoy this dessert from my two homes.

People often ask me why I settled in Indiana. I believe because I was meant to live in a creampie State! 😀

Indiana Hoosier Sugar Cream Pie Recipe

[bctt tweet="#Indiana #Hoosier sugar cream #pie is reinvented by using the ruffled #fillo crust with the vanilla #custard filling. #krempita" username="via all_thats_jas"]

Ingredients:

For the custard filling:

• 1/2 stick unsalted butter
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla

For the fillo crust:

• 16 sheets (1 package) fillo dough, thawed
• 1 stick butter, melted

~ Free Tip ~

You can use a 9-inch ready pie crust instead of the fillo dough for a more traditional pie.

Directions:

1. Melt the 1/2 stick of butter (4 tablespoons) in a saucepan over medium heat. Whisk in the flour. Continue whisking for 2 minutes letting the butter and flour form a paste. Slowly whisk in the milk, cream, sugar, and vanilla. Bring to a boil, lower the heat and let cook for 5 minutes, whisking frequently as the mixture thickens.
2. Heat the oven to 375 degrees.
3. Meanwhile, line a 10-inch round cake pan or pie dish with foil, allowing access to hang out of the sides of the pan. Use this later to lift the baked pie out of the pan. Next, using a pastry brush or spoon heavily grease the pan with some of the melted butter avoiding the white milk solids on the bottom.
4. Place one fillo sheet in the pan. Edges of fillo should hang over edges of the pan. Lightly brush the fillo sheet with clarified butter. Make sure to brush the hanging sides as well. Continue to layer seven more sheets of fillo brushing each layer (and sides) with clarified butter and rotating sheets to cover the pan. You should now have a total of 8 sheets. Make sure you don't soak the sheets with the clarified butter; just lightly brush enough to apply a very thin layer.
5. Pour the warm filling into the pie crust. Then, continue placing remaining 8 sheets of fillo and brushing with butter in the same manner as the first batch.
6. With a sharp knife, cut the pie into 8 wedges. Finally, fold the overhanging fillo up over the top of the pie, creating ruffled edges. Cut off excess if necessary.
7. Bake until golden brown, about one hour. Loosely cover the surface of pie with foil if it's browning too fast while baking.
8. Let the pie cool before serving.

Indiana Hoosier Sugar Cream Pie Recipe

This sugar cream pie has a rich custard filling and it can be enjoyed warm or cold. The ruffled fillo crust gives the perfect crunch and a great look. It's like the ballerina of pies.

5 from 11 votes

Print Rate

Course: Dessert

Cuisine: American, Bosnian

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8

Calories: 236kcal

Author: Jas

Ingredients

For the custard filling:

• 1/2 stick unsalted butter
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla

For the fillo crust:

• 16 sheets 1 package fillo dough, thawed
• 1 stick butter melted

Instructions

• Melt the 1/2 stick of butter (4 tablespoons) in a saucepan over medium heat. Whisk in the flour. Continue whisking for 2 minutes letting the butter and flour form a paste. Slowly whisk in the milk, cream, sugar, and vanilla. Bring to a boil, lower the heat and let cook for 5 minutes, whisking frequently as the mixture thickens.
• Heat the oven to 375 degrees.
• Meanwhile, line a 10-inch round cake pan or pie dish with foil, allowing access to hang out of the sides of the pan. Use this later to lift the baked pie out of the pan. Next, using a pastry brush or spoon heavily grease the pan with some of the melted butter avoiding the white milk solids on the bottom.
• Place one fillo sheet in the pan. Edges of fillo should hang over edges of the pan. Lightly brush the fillo sheet with clarified butter. Make sure to brush the hanging sides as well. Continue to layer seven more sheets of fillo brushing each layer (and sides) with clarified butter and rotating sheets to cover the pan. You should now have a total of 8 sheets. Make sure you don't soak the sheets with the clarified butter; just lightly brush enough to apply a very thin layer.
• Pour the warm filling into the pie crust. Then, continue placing remaining 8 sheets of fillo and brushing with butter in the same manner as the first batch.
• With a sharp knife, cut the pie into 8 wedges. Finally, fold the overhanging fillo up over the top of the pie, creating ruffled edges. Cut off excess if necessary.
• Bake until golden brown, about one hour. Loosely cover the surface of pie with foil if it's browning too fast while baking.
• Let the pie cool before serving.

Notes

~ Free Tip ~ You can use a 9-inch ready pie crust instead of the fillo dough for a more traditional pie.

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 319g | Protein: 42g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 43mg | Sodium: 2759mg | Potassium: 486mg | Fiber: 10g | Sugar: 17g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 116mg | Iron: 18.4mg

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