RECIPE: The Hoosier Amaretto Sugar Cream Pie of Your Dreams

This rich, tasty twist on the classic Indiana state pie will be a new family favorite. Though you can blind-bake your crust and fully cook the filling on the stovetop, I prefer the sugary crunch that develops on the pie when the filling is thickened only a minute or two, then baked in the oven along with the crust. Either method is acceptable, but the instructions below are for the latter.

INGREDIENTS

1 pastry crust (recipe here)

1½ cups heavy cream 

1 cup milk 

2 cups granulated sugar 

¾ cup all-purpose flour 

3 tablespoons butter 

½ cup amaretto

Dusting of cinnamon, for top 

INSTRUCTIONS

1. Preheat the oven to 350°F and roll out dough for crust, placing it in a (9-inch) deep-dish pie pan. 
2. Add cream, milk, sugar and flour to a medium saucepan and cook, stirring continuously, on medium heat until the filling begins to thicken and does not taste “floury.” 
3. Add butter and amaretto, stir for another minute, then pour the mixture into the crust and sprinkle it lightly with cinnamon. 
4. Bake 30–45 minutes, until the center is set and barely jiggles when the pan is tapped. 
5. Allow the pie to cool, then refrigerate until fully chilled.