Ivy House Indiana Sugar Cream Pie

(from saymyname’s recipe box)

Serves 8 people

Categories: Dessert, Pie

Ingredients

  • 1 (9 inch) flaky pie crusts, baked and cooled
  • Filling:
  • 1 cup sugar
  • 1/4 cup cornstarch, plus
  • 2 tablespoons cornstarch
  • 2 1/4 cups whole milk
  • 1/2 cup unsalted butter, cut into pieces
  • 1 pinch salt (big pinch)
  • 1 teaspoon vanilla extract
  • Garnish:
  • fresh whipped cream

Directions

  1. In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.

  2. Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  3. Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  4. Remove pan from heat and stir in vanilla.
  5. Pour the filling into the cooled pie shell, smooth the top.
  6. Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  7. Serve with a dollop of whipped cream.

Email to a friend | Print this recipe | Back