I found a recipe for "Indiana Sugar Cream Pie" in one of my mother's magazines. After reading through the ingredient list, I couldn't figure out how that could possibly make a pie, so I started doing some research on the internet. It turns out there are several variations on the sugar cream pie, but they all stick with the same key ingredients: sugar (brown, white, or both), cream (or half and half), and some spice on top (nutmeg, and/or cinnamon).
Here's the variation I came up with. It does make a rather low, dense, custard-type pie that is very sweet. I easily served ten people with this pie.
1 unbaked pie shell
1 cup packed brown sugar
1/3 cup flour
1/4 teaspoon salt
2 cups half and half or light cream
1 teaspoon vanilla
2 tablespoons butter
If you are making your own pie crust, prepare it and crimp the edges. Do not bake it. If you're looking for a pie crust recipe, you might want to check out this blog entry.
In a small bowl, combine the brown sugar, flour, and salt. Spread this mixture evenly in the bottom of the pie crust.
In a medium bowl, mix together the half and half with the vanilla. Pour this over the sugar mixture in the pie crust.
Cut up the two tablespoons of butter into small pieces and distribute evenly over top. Sprinkle with nutmeg and cinnamon.
Cover edges of pie with foil to prevent overbrowning of crust. Bake in 350-degree oven to 25 minutes. Remove foil and bake for an additional 30 minutes. Top should be lightly browned and bubbly. Cool on wire rack. The pie will set as it cools. Within two hours, cover and store in refrigerator.
Pie is served cold.