📝 About This Recipe
Known as the 'Hoosier Pie,' this legendary dessert is the official state pie of Indiana and a triumph of Midwestern simplicity. It features a silky, custard-like filling made from cream and sugar, set inside a flaky butter crust and finished with a signature dusting of nutmeg. With no eggs to distract from the pure dairy flavor, it offers a nostalgic, melt-in-your-mouth experience that has been a staple of farmhouse kitchens since the 1800s.
🥗 Ingredients
The Flaky Crust
- 1 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 3-4 tablespoons Ice water (very cold)
The Cream Filling
- 2 cups Heavy cream (high quality)
- 1 cup Granulated sugar
- 1/4 cup Cornstarch
- 2 tablespoons All-purpose flour
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Salt
The Topping
- 1/2 teaspoon Whole nutmeg (freshly grated)
- 1/4 teaspoon Cinnamon (optional)
👨🍳 Instructions
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1
Prepare the crust by pulsing flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in ice water one tablespoon at a time, pulsing briefly until the dough just begins to clump together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and fit it into 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 15 minutes, then remove weights and bake for another 5 minutes until the bottom is set but not browned. Let cool slightly.
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5
In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, flour, and salt until no lumps remain.
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6
Slowly pour in the heavy cream while whisking constantly to ensure a smooth slurry. Set the heat to medium.
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7
Cook the mixture, stirring constantly with a whisk or wooden spoon, until it begins to bubble and thicken significantly. This should take about 5-7 minutes.
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8
Once thickened to a pudding-like consistency, remove from heat. Stir in the softened butter and vanilla bean paste until fully incorporated and glossy.
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9
Pour the hot cream filling into the par-baked pie shell, smoothing the top with an offset spatula.
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10
Generously grate fresh nutmeg over the entire surface of the pie. Add a light dusting of cinnamon if desired.
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11
Place the pie back into the oven and bake for 10-15 minutes. The filling should bubble slightly at the edges and the top may develop a very light golden skin.
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12
Remove from the oven. The pie will still seem quite jiggly—this is normal. Let it cool completely on a wire rack for at least 4 hours, or ideally overnight in the refrigerator, to set properly.
💡 Chef's Tips
Use high-quality heavy cream with at least 36% milkfat for the richest, most authentic texture. Always use freshly grated nutmeg; the pre-ground version lacks the aromatic oils that define this pie's flavor profile. To avoid the 'dreaded bubble,' stir the filling constantly during the stovetop phase to prevent scorching. If you prefer a 'brulee' look, you can briefly place the finished pie under a broiler for 1-2 minutes, but watch it like a hawk. Don't slice the pie while warm; the filling needs time to fully hydrate the starch and set into a sliceable custard.
🍽️ Serving Suggestions
Serve a chilled slice with a dollop of unsweetened whipped cream to balance the sweetness. Pair with a strong, dark roast coffee to cut through the rich dairy notes. A side of tart fresh berries, like raspberries or blackberries, provides a wonderful acidic contrast. In true Indiana fashion, serve a slice slightly below room temperature with a glass of cold milk. For a seasonal twist, serve alongside a warm spiced apple compote.