📝 About This Recipe
Known as the 'Hoosier Pie,' this legendary dessert is the official state pie of Indiana and a triumph of Amish-style simplicity. It features a silky, custard-like filling made from heavy cream and sugar, set inside a flaky, buttery crust and dusted with fragrant nutmeg. Without any eggs to distract from its purity, this pie offers a rich, melt-in-your-mouth experience that tastes like a warm, sugary hug from a farmhouse kitchen.
🥗 Ingredients
The Perfect Flaky Crust
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (very cold)
Silky Cream Filling
- 1 cup Granulated sugar
- 1/4 cup Dark brown sugar (packed, for depth of flavor)
- 1/4 cup Cornstarch (acts as the thickener)
- 2 cups Heavy whipping cream (room temperature)
- 1/2 cup Whole milk
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Pure vanilla extract (high quality)
- 1/4 teaspoon Salt
The Signature Topping
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- 1/8 teaspoon Cinnamon (optional)
- 1 tablespoon Unsalted butter (cold, cut into tiny dots)
👨🍳 Instructions
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1
Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 60 minutes.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle and drape it over a 9-inch pie plate. Trim and crimp the edges.
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4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove weights and bake for another 5 minutes until the bottom is dry. Set aside to cool slightly; reduce oven temperature to 350°F (175°C).
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5
In a medium saucepan (off the heat), whisk together the granulated sugar, brown sugar, cornstarch, and salt until no lumps of starch remain.
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6
Slowly whisk in the heavy cream and whole milk until the mixture is smooth and combined.
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7
Place the saucepan over medium heat. Whisk constantly as the mixture heats up to prevent the bottom from scorching. Continue cooking until the mixture thickens and begins to bubble gently, which should take about 5-7 minutes.
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8
Once bubbling, remove from heat immediately. Stir in the melted butter and vanilla extract until the filling is glossy and uniform.
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9
Pour the warm cream filling into the pre-baked pie shell, smoothing the top with a spatula.
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10
Evenly sprinkle the ground nutmeg (and cinnamon if using) over the entire surface of the pie. Dot the top with the tiny bits of cold butter.
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11
Place the pie on a baking sheet and bake at 350°F for 15-20 minutes. The filling will still be quite jiggly, but it will have a slight 'skin' on top.
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12
Remove from the oven and place on a wire rack. Allow the pie to cool completely at room temperature for at least 2 hours, then refrigerate for another 2-4 hours to allow the custard to set fully before slicing.
💡 Chef's Tips
Always use heavy cream rather than half-and-half for the most authentic, luxurious texture. Do not overbake the pie; it should still wiggle like Jell-O when you pull it out of the oven, as it sets while cooling. If your crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking. Freshly grated nutmeg makes a massive difference in flavor compared to the pre-ground bottled variety. To prevent a 'skin' from forming unevenly, ensure your cornstarch is thoroughly whisked into the sugar before adding liquid.
🍽️ Serving Suggestions
Serve chilled with a dollop of unsweetened whipped cream to balance the sweetness. Pair with a strong, dark roast coffee or a bitter Earl Grey tea. A side of tart fresh berries, like raspberries or blackberries, provides a wonderful acidic contrast. For a truly decadent experience, serve a slice slightly below room temperature with a drizzle of salted caramel. Enjoy as a classic mid-afternoon snack, just as they do in the Midwest.