As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name “Hoosier Pie.” Born from Amish and Shaker communities that settled in Indiana in the 1800s, this “desperation pie”—a category that refers to pies made when fresh fruit wasn’t available or money was short—is as simple as it is delicious.
Featured in: On Memory, The Midwest & Sugar Cream Pie
- Half recipe of flaky butter pie dough
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 1 cup half-and-half
- 1 cup heavy cream
- 1 tsp. vanilla extract
- Freshly grated nutmeg, to garnish
- Heat the oven to 375°. On a lightly floured work surface, roll the dough into a 12-inch circle. Fit the dough circle into a 9-inch pie plate, trim the edges, and crimp as desired. Using a fork, prick the dough all over, and then chill for 30 minutes.
- Line the dough with a sheet of parchment paper and fill the pie dish with pie weights or dried beans. Bake until the crust begins to turn brown at the edge, about 15 minutes. Transfer the pie dish to a rack, and remove the paper and weights.
- In a medium bowl, whisk the sugar with the flour, and then stir in the half-and-half, cream, and vanilla. Pour the cream into the pie crust, and bake until the filling is lightly set but jiggles when tapped on the side, 1 hour and 30 minutes. Transfer the pie to a rack and let cool completely. Grate nutmeg over the top just before serving.