Is it similar to chess or buttermilk pie?

OH! I do! I'm at work [and, sadly, don't carry my recipes with me at all times] but I'll post asap.

It involves a double broiler and very minimal ingredients (cream, sugar, flour).

I am so happy to see someone seeking this pie. I'm a native Hoosier (which... is what it is) and it's been a tradition in my family for years, yet no one outside of Indiana seems to know what it is.

They just don't know what they're missing.

Here's the link to the Shaker Sugar Pie recipe from the Golden Lamb in Lebanon, Ohio:

http://www.goldenlamb.com/index.php?page=Recipes

Yes, please post tonight Kendra, I'll be checking back. My husband's from IN and would be thrilled to see this on the table now that he rarely goes "home." It's so good, but I have no idea what's in it and I'm a little afraid to find out.

I was in a similar situation, but the ex-gf had written down the recipe for me. Good thing she didn't take my recipe box!

Here's the filling recipe. She usually bought a pre-made pie crust. I didn't have other sugar cream pies to compare, but I really enjoyed it when she made it.

1 cup sugar
1 lrg tbls butter
1 egg
2 round tbls flour
1 can evaporated milk or 1 cup skim milk

Mix sugar & butter, beat egg and add.
Add flour & mix well & cream & mix

Bake 425 for 10 mins. Then 350 for 30 minutes.

OHHHH! I want this recipe, too! I've had sugar cream pie once and it was insanely delicious. This would be a great new addition to the holiday lineup!

I'm so excited to be talking about sugar cream pie! I grew up in Indiana and have had plenty of this amazing dessert in my day. My mother and I have decided that the best sugar cream pie comes from Mrs. Pucket's pie shop in Kokomo. I've seen a lot of recipes out there and haven't found one as good as Mrs. Pucket's. A true Hoosier SCP does not have brown sugar in it and I believe that it needs to be cooked on the stove before it is put in the pie shell and baked.

I've got a great recipe too, my mom's side of the family is from Milroy IN. It's the famous "Durbin Inn Sugar Cream Pie" recipe. But, as with Kendra, I'm at work too, sans recipe box.

Will post tonight and we can compare!

Wow - I haven't thought about Sugar Cream Pie since I was @ college in Bloomington (Go Hoosiers!). Thank you, thank you for asking this question. I miss that pie. *sniff*

I have one and will post tonight after work as well. My recipe uses cream, not evaporated milk like the one above, and has you finish it with butter and cinnamon (maybe something else too, can't remember) and place it under the broiler.

not quite the same, but if you like sugar cream you'll also love chess pie. I've used this recipe from The Homesick Texan: http://homesicktexan.blogspot.com/2007/05/taste-of-yellow-chess-pie.html
It's wonderful, and SO easy.

This sounds perfect for an event I need to bake for this week. Please post your recipes!!! I keep checking back and they're not here... :(

Last night and this morning I did some googling, and here's a recipe I put together based on the many versions that I found. I don't know if it's "right" though, since I've never had this pie before. But it should work/be tasty!

----------

Classic Sugar Cream Pie

1 unbaked 8" pie shell
1 cup sugar
1/4 cup flour
1/4 tsp salt
2 cups heavy cream
1 tsp vanilla extract
Optional: 1/8 tsp nutmeg
Optional: 1/4 tsp cinnamon

Combine sugar, flour, and salt. Gradually add heavy cream, mixing until smooth. Add vanilla (and nutmeg and cinnamon if you desire). Pour mixture into the pie shell and give a gentle stir with a finger.

Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake about another 40 minutes (rather than trusting the clock, you should trust your eyes). Cool to room temperature and serve.

Tip: If you want to make this even richer, dot a bit of butter on top of the pie in various spots before baking (not too much).

Here in South Africa that's known as "melktert" (milk tart) - I think. Recipe looks suspiciously familiar.. :-)

OK! At long last (sorry, it's been a hectic week!) here is the sugar cream pie recipe. I grew up in Fort Wayne but had/have a lot of family and friends in Bluffton, where the Dutch Mill restaurant used to be located (before it burned years ago). Hands down the best sugar cream pie ever (and old fashioned fountain chocolate cokes. YUM) -- making this, tasting this, pie takes me back to my childhood...

the Dutch Mill's sugar cream pie

Ingredients
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour (a good 1/2 cup, not level)
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon vanilla
1 pinch salt
1/4 teaspoon cinnamon

Beat or whisk the sugars, flour, salt and milk together until foamy.
2Then fold in heavy whipping cream and vanilla.
3Pour into pie shells.
4Sprinkle with cinnamon.
5Bake at 400°F for 10-15 minutes.
6Turn back oven to 350°F and continue baking 20-25 minutes or until just firm.

sorry -- I didn't mention; this makes 2 pies.

And I guess I was imagining that part about a double-broiler.... sometimes I mix up recipes and processes in my head... too much cooking, I guess!

kendra, do you whip the heavy whipping cream separately and then fold it in or just pour it in with the other stuff?

fold in. the milk mixture is the foamy part, not the cream.

I made the Sugar Mill's pie posted by Kendra.

I wasn't sure what "foamy" looked like, but the pie turned out pretty tasty.

The filling for this recipe was not white at all, however, like most of the pictures I've seen of this pie--probably because of the brown sugar used.

It was delicious, but I think I'll try one of the other recipes for a white filling next time and see how that turns out...

Thanks to all who posted recipes...mmm...

I agree denvergirl - the Sugar Cream Pie recipe I'm looking for is cooked on the stove then put in a baked pie shell and maybe baked for a while too - and NO nutmeg or cinnamon on top. It was a white but buttery color. No broiled top. The one we loved was served at Pickett's cafeteria in Westfield, IN in the the 70's. I made one today that was very close but still not quite right! I'm looking at the many recipes Googled so have other combos to try now.