Hoosier Pie

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 10g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 3.2g
  • Carbohydrate: 35.7g
  • Fiber: 0.1g
  • Cholesterol: 48mg
  • Iron: 0.3mg
  • Sodium: 192mg
  • Calcium: 58mg

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. 1. Preheat oven to 375°.
  2. 2. Fit dough into a 9-inch pie plate. Fold edges under; flute.
  3. 3. In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.
  4. 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. 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.
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