Old-Fashioned Hoosier Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 60 mins

This custard pie is rich and sweet.

Mark Boughton Photography / styling by Teresa Blackburn


1 cup sugar
5 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup heavy cream
1 cup half-and-half
2 -- egg yolks
1 teaspoon vanilla extract
1 -- (9-inch) unbaked pie shell
-- Ground cinnamon or nutmeg, to taste (about 1/4 teaspoon)


  1. Preheat oven to 350F. Mix sugar, flour and salt. Add heavy cream and mix well.
  2. In a separate bowl, mix half-and-half with egg yolks; add to sugar mixture and mix well. Add vanilla and stir gently until creamy; do not beat.
  3. Pour into pie shell and add a fine sprinkle of nutmeg or cinnamon. Bake about 1 hour, until filling is set.

Recipe by Jeanette Hurt.



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