I was really expecting this pie to be way too sweet and rich, but it really wasn’t. Allow the filling to chill in the fridge for an hour and then fill the unbaked pie crust and top with nutmeg. Just whisk together the dry ingredients (minus the salt) and then add the wet and mix for 6 minutes. Once you have a chilled pie crust, it’s time to make the Old Fashioned Sugar Cream Pie filling which is about the easiest pie filling I’ve ever made. You can make the pie crust a day or two ahead if you’d like, just keep it in the fridge and covered well. If you decide to make your own crust (no matter the recipe), you’ll want to make the dough, let it chill for 30-60 minutes, roll it out and line a pie dish and then let it chill again, covered, for about an hour in the fridge before you fill it.
We all know, though, that the best tasting pie would be a homemade pie crust and for that, as I mentioned, you’ll definitely want to make Grandma’s pie crust. If you use a store bought pie crust – this recipe could be ANY easier. You will need to also, of course, make or buy a pie crust to put the filling in. The recipe below is for the filling of the pie. It is absolutely best baked in a pie that uses Grandma Jackie’s pie crust. Pretty simple ingredients that come together in a pie that is sweet and creamy. The filling is basically just sugar and cream with a hint of vanilla and a dusting of nutmeg. The recipe card in my grandma’s recipe box labeled it Old Faithful Sugar Cream Pie – and it is all of those things for sure. This style of pie goes by many names: Sugar Pie, Cream Pie, Sugar Cream Pie, Hoosier Pie (as it is said to have originated in Indiana).
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