Ohio Sugar Cream Pie
A custard-like pie of cream, sugar, and a touch of vanilla, its top dusted with nutmeg and baked until just set with a caramelized crust. It's a longtime blue-ribbon entry at the Ohio State Fair.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24
- carbs
- 40
- protein
- 4
- calories
- 380
Instructions
- 1
Preheat your oven to 375°F. Press the pie crust into a 9-inch pie dish and pinch the edges into neat folds.
- 2
Whisk the sugar, flour, and salt together in a bowl.
- 3
Whisk in the heavy cream, melted butter, and vanilla until completely smooth.
- 4
Pour the filling into the unbaked pie crust.
- 5
Sprinkle the nutmeg evenly across the top.
- 6
Bake for 45 to 50 minutes. The edges should look set while the center still jiggles slightly.
- 7
Cool the pie completely on a wire rack. Chill in the refrigerator for at least 2 hours before slicing.
Chef's tips
Take the pie out while the center still has a slight jiggle. It will finish setting as it cools.
Storage
Refrigerate covered up to 4 days.
Reheating
Best served chilled or at room temperature; not intended to be reheated.
Common mistakes to avoid
- •Baking too long, which makes the custard crack instead of staying smooth.
- •Cutting the pie too soon, which causes the warm filling to run.
Serving suggestions
Cooked Ohio Sugar Cream Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Ohio
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
