This is the first pie recipe I’ve ever posted on my blog. Ever.
Ok, that’s not totally true. I posted this beauty (ha!) back in the day before I cared what my pictures looked like and no one read the blog (and that’s not how I make chicken pot pie anymore either… maybe I should update that one!). But since I started caring, I stopped sharing pie. I have indeed been making pies since I started blogging, but you see, my pies aren’t pretty. I’ve been forgoing sharing my favorite pie recipes with you because my pies are normal looking. No perfectly crimped edges or delicate lattice crusts grace my kitchen, and I felt like that made my recipes unshareable.
This summer, my 83-year-old grandma flew all the way out from Indiana to visit me (and her sisters that live a few hours away). We put on our aprons and stepped into the kitchen together one warm Sunday morning to make a few pies before church. Baking pie with Grandma changed how I look at pie forever. She makes a really great crust out of just flour, salt, milk, and oil (it is SO easy – I’ll share it one day). She uses her natural skill, she’s not overly fussy (she fed 13 kids, 11 of which were boys, homemade meals her whole life; they didn’t care what it looked like), she’s confident. All that pie making perfectionism seeped out of me that day, and I’ve made more pies since then than I have in the last 5 years combined. Thank you for that, grandma (Thomas also thanks you for that!)
Sugar Cream Pie is one of my favorites, and not everyone knows about it! It’s sweet, sticky, and creamy. We love it! It’s easy too, because it only needs one bottom crust and you just mix the filling together a bit and throw it in the oven. If it’s new to you, you’ve got to try it. I’ve been slowly sharing my Hoosier Sugar Cream Pie love with Utah and I’ve never met someone who didn’t love it. It’s sweet simple goodness baked in a pie crust.
Isn’t Grandma pretty? I can’t wait to see her on Thanksgiving. She’s part of what makes the 29 hour drive worth it.
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- 1 cup sugar
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1 pint heavy whipping cream
- 1 teaspoon vanilla
- Unsalted butter (about 4 tablespoons)
- 1 unbaked pie crust
- Preheat the oven to 350 degrees. Line a 9-inch pie plate with your crust and crimp the edges.
- In a medium bowl add the sugar, flour, and salt. Whisk to combine. Slowly add the cream, whisking to incorporate and the vanilla. Whisk until well combined. Pour the sugar mixture into the prepared (unbaked) pie crust. Add 8-10 thin slices of unsalted butter on top of the sugar mixture. Bake the pie for one hour. Cool and serve at room temperature.
Just in time for Thanksgiving!
If you are looking for a few other great pie ideas I’d start here:
- Emily from One Lovely Life made a gorgeous gluten free pie crust. I think you could replace the flour in this recipe with 2 tablespoons of cornstarch and that would make the filling gluten free too!
- Sweet Potato Pie from Wholefully
- Blueberry Pie Bars from Bless this Mess