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Posted on Thu, Oct 27, 2011 : 8 a.m.

Indiana cream pie - the recipe seems ordinary, but result is rich and decadent

By Mary Bilyeu


Mary Bilyeu, Contributor

Hoosier Pie, Cream Pie, Sugar Pie ... whatever you call it, it's still the same sweet, luscious treat. A rose, as they say, by any other name....

Since Michigan is playing Purdue this weekend, it was only fitting to make a traditional treat from the state of Indiana. Pie needs no occasion — it's always welcome. But it's a great thing to serve while tailgating or even just watching the game at home.

This recipe is going to seem ridiculously ordinary; trust me, it is rich and luscious, utterly decadent. That it's so easy to make with such simple ingredients only adds to its charm.

Because the pie is kinda beige, I spiffed it up a bit by decorating the crust with colored "leaves" made of leftover dough (instructions below). But this is completely unecessary; the pie is perfectly capable of shining with its flavor alone.

Purdue at Michigan (Homecoming)
Saturday, Oct. 29 at noon

Indiana Cream Pie
(slightly modified from Marcia Adams' recipe for Velvet Custard Pie in Cooking from Quilt Country)

1 9-inch pie crust
1-3/4 cups half-and-half
3/4 cup skim milk
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
pinch of kosher salt
pinch of nutmeg

Preheat oven to 350 degrees. Place the pie crust into a pan. With a knife, trim the excess dough.

In a medium saucepan, bring the half-and-half and milk just to a boil.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, vanilla and salt. Slowly whisk in the milk, then pour the custard into the prepared pie crust. Sprinkle top of pie with just a pinch of nutmeg.

Bake for 45 minutes until the pie just wiggles slightly when jostled gently. Let cool completely, then refrigerate.

To decorate pie crust:

Roll out trimmings from the pie crust, not too thin. Cut 1-1/2-inch leaf shapes, then use the knife to make markings upon each one.

Combine 1 drop of food coloring with 1 tablespoon of water; use this to paint the leaves.

Rub a bit of corn syrup onto the pie crust, then lay the leaves onto it in a decorative pattern.

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Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions:

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.



Fri, Oct 28, 2011 : 3:51 p.m.

This is similar to Chess pie another delicious dessert.

Peggy Lampman

Fri, Oct 28, 2011 : 1:53 a.m.

Those leaves are lovely! You are something else, m'dear.