Sugar Cream Pie

Name: Sugar Cream Pie
Total time: 1800 s
Cuisine: American
Ingredients: 2 Pie Shells (Not deep dish); 1 Tsp. Vanilla; 1 Stick Margarine; 2 1/2 Cups Milk; Pinch Salt; 1 Cup Sugar; 1/4 Cup Cornstartch

Hitch @cook_4049802

North Carolina

This is the Indiana state pie, if there is such a thing LOL! It's popular where I'm from and insanely easy to make. Total time includes baking two pie shells first, preping while baking pie shells, and then basically cooking ingedients and pouring into pie shells.

The picture shows 4 pies. I just doubled the recipe.

Also, I typically use around 1/2 the sugar the recipe calls for.

Enjoy!

The picture shows 4 pies. I just doubled the recipe.

Also, I typically use around 1/2 the sugar the recipe calls for.

Enjoy!

Hitch @cook_4049802

North Carolina

The picture shows 4 pies. I just doubled the recipe.

Also, I typically use around 1/2 the sugar the recipe calls for.

Enjoy!

The picture shows 4 pies. I just doubled the recipe.

Also, I typically use around 1/2 the sugar the recipe calls for.

Enjoy!

Saved

Ingredients

30 mins

2Pie Shells (Not deep dish)
1 Tsp.Vanilla
1 StickMargarine
2 1/2 CupsMilk
PinchSalt
1 CupSugar
1/4 CupCornstartch

Saved

Steps

30 mins

1

Bake the two pie shells first and set aside to cool. After ingredients below are cooked they are then poured into the two pie shells and left to cool and then placed in the refrigerator to solidify.
2

I pre mix the wet ingredients by melting the margarine and then adding all other wet ingredients. Dry ingredients I mix in a separate bowl.
3

From there, heat 1/2 of the pre mixed wet ingredients over medium heat until close to boil.
4

Next add all dry ingredients and stir until it becomes thick and all lumps are out.
5

Now turn up the heat close to high and and the remaining 1/2 of the wet ingredients. Bring to a boil and then turn the heat off and constantly stir until thick. If it's slightly runny that's ok as it should solidify after it sets.
6

Pour into the pie crusts and sprinkle on nutmeg after pouring. Leave set for a bit and then refrigerate to solidify. I usually refrigerate overnight.