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Sugar Cream Pie Tart- Hoosier Cream Pie

March 19, 2013 By admin 5 comments

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Last week a student at school waited for me to come in her class in the morning, excited with what she had to show me. She had gotten a cookbook from the school library that she was dying to show me. How cool is that?

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On Amazon

She had earmarked several recipes she thought I would like, which I absolutely loved. I may not have a lot in common with the average 11-13 year old girl, but one thing most of them like to talk about is cooking.  At least the girls I spend the day with do ????

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One of the recipes she thought I would like was a spin on the traditional Hoosier favorite-The Sugar Cream Pie.  I have a family treasured recipe that I make that was given to me from my late Grandmother. Read the funny story behind this pie HERE.

I was willing to give it a try but I did make some changes.  I made this in 2 tart pans as opposed to the recipe as shown.  I also omitted the Anise because I didn’t have any in the pantry.  I also used butter pound cake because that is what I had and the author, Warren Brown, suggests the use of an 8 inch round of butter cake.  I think that is best.  It gave such a rich flavor to the crust.  When I made the tarts I just split the recipe into 2 pans.  What I am sharing today is his recipe as it states in the cookbook.  There is an addition of rum in the pie batter, but that is optional.  I made this twice. Once with, once without.  I prefer with!

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Hoosier Cream Pie

This is phenomenal.Really.

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Ingredients

  • Crumb Crust:
  • 1 8 inch cake round or one loaf of butter pound cake
  • 2 tsp cinnamon, ground
  • 1 tsp nutmeg, ground
  • 1/4 tsp anise seed, crushed
  • pinch Kosher salt
  • 2 TB super fine sugar
  • For the Sugar Cream Filling:
  • 1 C super fine sugar
  • 1/2 C dark brown sugar
  • 6 TB all purpose flour
  • 1/4 tsp Kosher salt
  • 1/2 tsp nutmeg, ground
  • 2 1/2 C heavy cream
  • 1 egg yolk, lightly beaten
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 2 tsp rum

Instructions

  1. Preheat oven to 400 degrees and place rack in middle position.
  2. Grease a 9×2 springform pan and place parchment in the bottom of the pan.
  3. Break the butter cake into chunks and place in a large bowl.
  4. Add the spices, salt and sugar and mix on low speed until combined and like sand.
  5. Press the crumb mixture into the base of the pan and up the sides roughly 1/2 inch.
  6. Bring 1 qt of water to a boil, remove from heat.
  7. Set aside to use for the water bath.
  8. Meanwhile, combine the sugars, flour, salt and nutmeg in a bowl.
  9. In a heavy-bottom saucepan, heat the cream until steaming, stirring gently with a whisk, about 3-5 minutes.
  10. Do not let this boil.
  11. Remove from heat and gently whisk in the sugar mixture until smooth.
  12. Quickly whisk in the egg, yolk, vanilla and rum.
  13. Strain through a fine mesh sieve if necessary.
  14. Pour the filling into the crust.
  15. Place pan on a rimmed baking sheet or in a baking dish.
  16. Pour in as much water around your cake as will go up half way.
  17. Bake for 10 minutes at 400 degrees then reduce oven temperature and bake for 35 minutes at 350 degrees.
  18. It is done when it does not jiggle when the pan is touched.
  19. Allow to cool 1 hour or overnight.
  20. To remove from pan, immerse the pan bottom in warm water, unhinge the pan sides and carefully slide onto a serving plate.
  21. I served this with a compote of fresh blackberries and Burton’s Maplewood Farm Maple Syrup.
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https://basilmomma.com/2013/03/sugar-cream-tart-not-your-grandmothers-dessert.html/
All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.
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The blackberry compote with the Burton’s Maplewood Farm Syrup really finished off this dessert

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Filed Under: Recipes Tagged With: Cookbook, Desserts, Hoosier Sugar, Indiana, Sugar Cream Pie, Tart

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Comments

5 responses to “Sugar Cream Pie Tart- Hoosier Cream Pie”

  1. Ann-Marie says:
    March 18, 2013 at 10:23 pm
    I *love* sugar cream pie, although I'm a bit skeptical on homemade as I grew up with Wick's brand frozen goodness, and it's special to me because MY grandmother also shared her love of SCP with me! Ok springform pans kind of frighten me. Do you think it would turn out with a regular 9" cake pan, or even a pie pan?
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  2. Foodie Mama says:
    March 19, 2013 at 8:58 am
    This sounds very interesting and I'm definitely going to give it a shot. Just a word of advice though - make sure you wrap the outside of your springform pan in foil, otherwise the water bath will seep in where the two pieces meet and flood this beautiful cake. That would be cake abuse!! :-)
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  3. Basilmomma says:
    March 19, 2013 at 9:28 am
    True-the recipe in the book didn't state that but I will add that in tonight! Thanks!
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  4. Basilmomma says:
    March 19, 2013 at 9:28 am
    Ann-Marie-use anything. I used the springform and also tart pans. Turned out great, just watch at the end of baking.
    Log in to Reply
  5. Beth says:
    March 23, 2013 at 8:46 am
    Regional recipes are the best. Love the cookbook!
    Log in to Reply

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