Sugar cream pie, or Hoosier sugar cream pie, Indiana cream pie, sugar pie, or finger pie, is simply a pie shell spread with layers of creamed butter and maple or brown sugar with a sprinkling of flour, then filled with vanilla-flavored cream and baked.
The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations. The Shakers believed in eating hearty and healthy food. They definitely must have had a sweet tooth, though, judging by the sugar cream pie.
This pie was also known as finger pie because the filling was sometimes stirred with a finger during the baking process to prevent breaking the bottom crust. People used to skim the thick yellow cream from the top of chilled fresh milk to make this delectable dessert.
Sugar Cream Pie
½ cup brown sugar
½ cup white sugar
½ cup flour
2 cups whipping cream
1 tsp vanilla
1 Tbs butter
Pre-heat oven to 360 degrees.
Crumble sugars and flour with fingers in a mixing bowl. Add cream and vanilla and blend. Pour into an unbaked pie shell and dot with butter, sprinkle with cinnamon sugar. Bake for at least one hour, or until it is bubbly on top to center and still a bit jiggly. Cool on rack before cutting.