Hoosier Sugar Cream Pie (Erica's Pie from Stranger Things)
Hoosier Sugar Cream Pie (Erica's Pie from Stranger Things)
Ingredients
For the Crust
- 3 cups flour, (360g)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 cup cold butter, diced (226g)
- 1/4 cup cold shortening, (50g)
- 1/4 cup cold vodka, (60ml)
- 1/4 cup ice water, to 1/3 cup (60-80ml)
For the Filling
- 1 cup sugar, (200g)
- 4 1/2 tablespoons cornstarch, (36g)
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup whole milk
- 4 tablespoons butter, (56g)
- 2 teaspoons vanilla extract
Optional Topping
- as needed cinnamon, for dusting
- as needed nutmeg, for dusting
Instructions
- 1
To make the dough, whisk together the flour, sugar, and salt in a large bowl. Cut in the cold diced butter and cold shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Add the cold vodka to the flour mixture, then gradually add 1/4 to 1/3 cup of ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, form each half into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. (You can freeze the second disk for a future pie).
⏱️ 10 min
- 3
On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan and crimp the edges as desired. Place the pie crust in the refrigerator to chill for 20 to 30 minutes.
⏱️ 5 min
- 4
Preheat your oven to 375°F (190°C). Line the chilled pie dough with parchment paper and fill with pie weights or dried beans. Par-bake the crust for 15-18 minutes if using a metal pie pan, or 18-22 minutes if using a glass pie pan.
⏱️ 20 min•🌡️ 375
- 5
Carefully remove the parchment paper and pie weights. Continue to bake the crust for another 5-8 minutes (metal pan) or 8-12 minutes (glass pan) until the bottom is lightly golden brown. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375
- 6
While the crust is par-baking, prepare the filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the heavy cream and whole milk until smooth.
⏱️ 5 min
- 7
Cook the filling mixture over medium heat, whisking constantly, until it begins to thicken. This should take about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
⏱️ 10 min
- 8
Pour the hot filling into the par-baked pie crust. If desired, dust the top of the pie with a sprinkle of cinnamon and nutmeg.
⏱️ 2 min
- 9
Bake the pie in the preheated 375°F (190°C) oven for 8-10 minutes, or until the filling is set and lightly golden on top.
⏱️ 10 min•🌡️ 375
- 10
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set before slicing and serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hoosier Sugar Cream Pie (Erica's Pie from Stranger Things)
For the Crust
- 3 cups flour, (360g)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 cup cold butter, diced (226g)
- 1/4 cup cold shortening, (50g)
- 1/4 cup cold vodka, (60ml)
- 1/4 cup ice water, to 1/3 cup (60-80ml)
For the Filling
- 1 cup sugar, (200g)
- 4 1/2 tablespoons cornstarch, (36g)
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup whole milk
- 4 tablespoons butter, (56g)
- 2 teaspoons vanilla extract
Optional Topping
- as needed cinnamon, for dusting
- as needed nutmeg, for dusting
Instructions
- 1
To make the dough, whisk together the flour, sugar, and salt in a large bowl. Cut in the cold diced butter and cold shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Add the cold vodka to the flour mixture, then gradually add 1/4 to 1/3 cup of ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, form each half into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. (You can freeze the second disk for a future pie).
⏱️ 10 min - 3
On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan and crimp the edges as desired. Place the pie crust in the refrigerator to chill for 20 to 30 minutes.
⏱️ 5 min - 4
Preheat your oven to 375°F (190°C). Line the chilled pie dough with parchment paper and fill with pie weights or dried beans. Par-bake the crust for 15-18 minutes if using a metal pie pan, or 18-22 minutes if using a glass pie pan.
⏱️ 20 min•🌡️ 375 - 5
Carefully remove the parchment paper and pie weights. Continue to bake the crust for another 5-8 minutes (metal pan) or 8-12 minutes (glass pan) until the bottom is lightly golden brown. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375 - 6
While the crust is par-baking, prepare the filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the heavy cream and whole milk until smooth.
⏱️ 5 min - 7
Cook the filling mixture over medium heat, whisking constantly, until it begins to thicken. This should take about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
⏱️ 10 min - 8
Pour the hot filling into the par-baked pie crust. If desired, dust the top of the pie with a sprinkle of cinnamon and nutmeg.
⏱️ 2 min - 9
Bake the pie in the preheated 375°F (190°C) oven for 8-10 minutes, or until the filling is set and lightly golden on top.
⏱️ 10 min•🌡️ 375 - 10
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set before slicing and serving.
⏱️ 2 min