This is one of my all time favorite pies. My grandparents were Quakers and we lived in middle Indiana. when she ran out of fruit or other fillings when making pies, she would make this. There is Wick’s Pies out of Richmond, IN that specializes in pecan and sugar cream pies. You can buy them in a lot of chain grocery stores but homemade is still the best. The recipe I use now is from Dan Quail.
You will never notice 1/8 tsp of nutmeg, but leave it out if you want. The sugar cream pies made in Indiana are made in Winchester, IN not Richmond and they are delicious.
I made this once and it was very thing…..no height like it needed more ingredients to get a normal volume. It was only 1/2 filled after cooking and cooking. I know I used all of the right amounts and the right sized plate. Any suggestions welcome. We LOVED the taste!
This sounds really good – I do have one question though before I try it. The directions state to place the crust in pan, crimp edges and pierce the bottom of the crust with the tines of a fork. Do you bake the crust before adding the filling? The directions don’t say so but if you don’t doesn’t the filling leak through the holes and go under the crust? I’m anxious to try it but don’t want to do it wrong. Thanks for your help.
This sounds similar to a Custard Pie, my favorite, by the way. I don’t prick the pie crust to make that, I’d think this would be the same. Try it without pricking, to see how it does. It should be fine.
I had no ideas states had pies. I need to find out what CA is. And this pie. I think I’ll call it crack pie, because that’s what it would be for me!
It kind of is, Dorothy! It was dangerously addictive!
It looks delicious! How much vanilla is used?
Thank you for catching that! I used 1/2 teaspoon.
This is one of my all time favorite pies. My grandparents were Quakers and we lived in middle Indiana. when she ran out of fruit or other fillings when making pies, she would make this. There is Wick’s Pies out of Richmond, IN that specializes in pecan and sugar cream pies. You can buy them in a lot of chain grocery stores but homemade is still the best. The recipe I use now is from Dan Quail.
Think I could convert this to a gluten free pie by using an all purpose gf flour???? Hope so! 😉
Hi Dawn – I don’t bake with GF flour, but I don’t see why it wouldn’t work. Let me know how it turns out!
You could use corn starch, since it doesn’t have glutten. You only need 1/4 cup for this pie.
Hi 🙂 I’m not a big fan of nutmeg so was wondering if the pie would be delicous without it!?
You will never notice 1/8 tsp of nutmeg, but leave it out if you want. The sugar cream pies made in Indiana are made in Winchester, IN not Richmond and they are delicious.
I do not care for nutmeg as well. I use cinnamon instead.
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I made this once and it was very thing…..no height like it needed more ingredients to get a normal volume. It was only 1/2 filled after cooking and cooking. I know I used all of the right amounts and the right sized plate. Any suggestions welcome. We LOVED the taste!
CORRECTION TO MY TYPING: I meant that after cooking and cooling it was very thin volume wise
This sounds really good – I do have one question though before I try it. The directions state to place the crust in pan, crimp edges and pierce the bottom of the crust with the tines of a fork. Do you bake the crust before adding the filling? The directions don’t say so but if you don’t doesn’t the filling leak through the holes and go under the crust? I’m anxious to try it but don’t want to do it wrong. Thanks for your help.
This sounds similar to a Custard Pie, my favorite, by the way. I don’t prick the pie crust to make that, I’d think this would be the same. Try it without pricking, to see how it does. It should be fine.