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? 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.
Indiana Hoosier Sugar Cream Pie
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! 😀
Ingredients:
For the custard filling:
- unsalted butter
- all-purpose flour
- whole milk
- heavy cream
- powdered sugar
- vanilla
For the fillo crust:
- fillo dough
- butter
How to make it:
- Melt the ½ 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 the 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 the pie with foil if it's browning too fast while baking.
- Let the pie cool before serving.
More Fillo Pie Recipes
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Indiana Hoosier Sugar Cream Pie Recipe
Ingredients
For the custard filling:
- ½ stick unsalted butter
- ⅓ 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 ½ 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.
Mary says
Jas this is a case of me being in the right place at the right time. I have some fillo in the fridge and my daughter doesn't want to make baklava so this would be right up her alley, I also have all the other ingredients. There goes the diet! 😉
Jas says
No dieting allowed during the holidays, Mary! 😉 Hope your daughter makes this one for you! Let me know how you like it when she does.
Karren Haller says
Congratulations your delicious recipe is being featured this week on Oh My Heartsie Girls WW!!
Thanks for sharing last week and hope you will join us again!! Pinned
Have a great day, Happy Holidays!!
Jas says
Thank you for your kind feature, Karren! I'm humbled 😀
Sheri says
I had no idea you are in IN! I’m in Valparaiso now, moved here 1.5 years ago. I’ll have to add this recipe to my Must Try list! Thanks so much for joining the To Grandma’s House We Go link party!
Jas says
Hi, neighbor! 😀 You're only about an hour away. So cool! Thanks for stopping in!
Miz Helen says
Your Sugar Cream Pie will be delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jas says
Thank you bunches!
Amber Harrop says
This sounds and looks amazing Jas I am a sucker for a creme pie
Jas says
It's my favorite too!
Nina says
Hi Jas! So glad I found this recipe on your blog from this past week's Thursday Favorite Things Blog Hop and Linky Party. Since we also live in Indiana, I did know that Sugar Cream Pie was the official state pie here, but I've never tried making one. This recipe might inspire me to try, although I've never been very good at making pies. I featured this recipe on my blog today at Vintage Mama's Cottage.
Hope you are having a good holiday season so far! Nina @ Vintage Mama's Cottage
Jas says
Hi, Nina! Long time no talk... 🙂 Hope all is well. Thank you so much for the feature! If I can make a pie, so can you, ha! Hope your week is going great!
Leanna says
Your light filo crust is so pretty on this pie and of course much easier than home made crust is. So pretty light and the filling looks divine.
Jas says
Thank you, Leanna! I like the contrast the fillo provides to the creamy filling.
Jen says
Oh this looks so good! Thanks so much for sharing this at the #happynowlinkup
Jas says
Thank you, Jen! 🙂
April J Harris says
Jas, I am so sorry to read what you went through. I can't imagine it. I am so glad you are now safe. This is a beautiful pie, and I'm so glad you shared it with us at the Hearth and Soul Link Party. With best wishes x
Jas says
Thank you so much, April! What doesn't kill you makes you stronger 🙂 Blessings!
Kristine says
I will have to try this, and also share it with my family who lives in Kokomo! (My favorite place to be to get away from Southern California madness!) Thank you for sharing this recipe, and the wonderful story of it's history. It's always fascinating to know details about how recipes evolve!
Jas says
Hi, Kristine! Who wants to hide in Kokomo, the town with a billion traffic lights, ha! Since the new highway was built around Kokomo, I miss getting the White Castle burger when traveling south. 🙂
Wish I could hide in California...lol.
Michelle Leslie says
That looks and sounds simply scrumptious Jas. Ah man what I wouldn't give to become a helper in your kitchen. I'll wash the dishes and keep your fur babies happy and won't ask for anything in return except a taste of whatever your making
Jas says
Sounds like a great deal to me, Michelle! But forget the dishes, just create something for me so my house can be as cool as yours 😀
Jann Olson says
You make so many fabulous things! I wonder, do you ever step out of the kitchen? 🙂 Thanks for sharing with SYC.
hugs,
Jann
Jas says
Haha, hardly. 😉 Thanks, Jann. Have a great weekend!