Indiana Cream Pie (Print Version)
# Ingredients:
→ Crust Ingredients
01 -
1⅓ cups basic white flour
02 -
2 tbsp packed brown sugar
03 -
½ tsp table salt
04 -
½ cup chilled unsalted butter
05 -
2 tbsp plain vodka
06 -
2-4 tbsp icy water
→ Filling Ingredients
07 -
¾ cup white sugar
08 -
¼ cup dry cornstarch
09 -
1 cup light cream (half-and-half)
10 -
1 cup thick heavy cream
11 -
4 tbsp melted unsalted butter
12 -
2 tsp pure vanilla
13 -
½ tsp cinnamon powder
14 -
Small pinch of nutmeg
# Instructions:
01 -
Mix flour, brown sugar, salt, and cold butter in a food processor until crumbly. Add vodka and a bit of water until dough holds. Let it chill for 2 hours.
02 -
Roll out chilled dough, put it in your pie dish, pinch the edges, and poke holes in the base. Chill for 30 minutes. Bake with weights at 375°F for 15 minutes.
03 -
Stir sugar, cornstarch, half-and-half, heavy cream, and butter in a saucepan. Heat till it bubbles and gets thick. Mix in vanilla.
04 -
Pour the thick filling into your crust, then dust it with cinnamon and nutmeg. Bake at 375°F for 15-20 minutes, until the top is golden brown.
05 -
Set it on a cooling rack for 30 minutes, then pop it in the fridge for 2-3 hours before slicing.
# Notes:
01 -
Beloved dessert in Indiana
02 -
Vodka improves flakiness
03 -
Store in fridge for freshness