Indiana Sugar Cream Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup (200 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 2 cups (480 ml) heavy cream
• 1 teaspoon vanilla extract
• 4 tablespoons (55 g) unsalted butter, thinly sliced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of fine salt

Instructions

1. 1

   Preheat the oven: Heat the oven to 350°F (175°C) with a rack in the center. Set an unbaked 9-inch pie crust in a pie dish on a rimmed baking sheet.

2. 2

   Mix the dry filling: Whisk the sugar and cornstarch together in a bowl until evenly combined. Pour the mixture into the unbaked crust and spread it level.

3. 3

   Add cream and vanilla: Pour the heavy cream over the sugar mixture. Add the vanilla extract and a pinch of salt. Stir gently with a fork until just combined, don't overmix.

4. 4

   Dot with butter and spices: Lay thin slices of cold butter across the surface of the filling. Sprinkle ground cinnamon and nutmeg evenly over the top.

5. 5

   Bake until golden: Bake for 60 to 70 minutes, until the top is deep golden-brown and the edges are set. The center should jiggle slightly. If the crust edges darken too fast, tent with foil at the 45-minute mark.

6. 6

   Cool completely before slicing: Transfer to a wire rack and cool at least 2 hours, then refrigerate for another 2 hours. The filling firms up as it chills, making clean slices possible.