Page 152 - United States of Pie

Hoosier Cream Pie

This pie is a truly regional specialty. It is so regional that most
people outside of Indiana have never even heard of it. But mention
this heirloom pie to a person from Indiana and I bet they can tell you
all about it. In fact, this simple cream pie is so popular there that in
2009 the state named it the official state pie. Also called “desperation

pie,” this dessert is made with just three basic ingredients—cream,
sugar, and flour—hence the “desperation.” A true Hoosier cream pie
contains no eggs, just heavy cream and flour. These two ingredients
act almost like a roux, thickening and eventually baking into a dense
custardlike filling.
If you choose to make this pie, know that there is no low-fat
version. Milk or even half-and-half cannot be substituted for the

heavy cream. Because the pie contains no eggs, the milk solids in
the cream are crucial to the pie’s setting. Remove the pie from the
oven when the center still jiggles a bit—it will continue to set as it
cools.

½ recipe Standard Pie Dough

½ cup sugar
¼ cup light brown sugar

1 /3 cup all-purpose flour
Pinch of kosher salt
2 cups heavy cream
½ teaspoon vanilla extract
Sprinkling of ground nutmeg, preferably freshly grated

Preheat the oven to 425°F.