Hoosier Cream Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Shallow, rich pie from frontier days


  • Unbaked 8" pie shell
  • ½ c. brown sugar
  • ½ c. granulated sugar
  • 2 tblsp. flour
  • 2 c. light cream
  • ½ tsp. vanilla


  • Combine sugars and flour, mixing well. Stir in cream and vanilla. Pour into thoroughly chilled pie shell.
  • Bake in hot oven (400°F.) until silver knife inserted halfway between center and edge of pie comes out clean, about 25 to 30 minutes. Cool on rack and refrigerate until serving time.