Hoosier Pie

Hoosier Pie Recipe
Photo: Oxmoor House
This simple custard pie originated in the 1800s as a way to use ingredients typically on hand: butter, flour, and sugar or maple syrup. Similar to the Hoosier Pie is the Pennsylvania Chess Pie; both were created, it's believed, by Shaker and Amish cooks.

Yield:

Serves 10 (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Calories 239
Fat 10 g
Satfat 4.5 g
Monofat 1.8 g
Polyfat 3.2 g
Protein 3.2 g
Carbohydrate 35.7 g
Fiber 0.1 g
Cholesterol 48 mg
Iron 0.3 mg
Sodium 192 mg
Calcium 58 mg

Ingredients

1/2 (14.1-ounce) package refrigerated pie dough
1 cup granulated sugar
5 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 cup whole milk
2 large egg yolks
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon freshly grated nutmeg

Preparation

1. Preheat oven to 375°.

2. Fit dough into a 9-inch pie plate. Fold edges under; flute.

3. In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.

4. Combine whole milk and egg yolks in a medium bowl, stirring with a whisk; add to sugar mixture, and whisk to combine well. Stir in vanilla.

5. Pour mixture into prepared crust and sprinkle nutmeg over top. Bake at 375° for 1 hour and 15 minutes, until filling is set and lightly browned. Cool completely before serving.

Note:

Cooking Light Lighten Up, America!

October 2013
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