Creamy Indiana Pie (Print Format)
A comforting Midwest treat with a buttery crust, silky vanilla filling, and a touch of cinnamon. Every bite feels like home.
# Ingredients:
01 -
1 cup of granulated sugar.
02 -
2 cups of low-fat (2%) milk.
03 -
1 teaspoon of vanilla.
04 -
1/4 teaspoon cinnamon, ground.
05 -
1/4 cup of corn starch.
06 -
1/2 cup of butter, cut into pieces.
07 -
1 prepared dough for pie crust.
# Steps:
01 -
Set your oven to 450°F and let it heat up.
02 -
Flatten the dough to about 1/8 inch thick and fit into a 9-inch plate for pies.
03 -
Cut the edges down to a half inch, create a fluted design, and refrigerate for 30 minutes.
04 -
Cover the dough with two layers of foil, then weigh it down with pie weights.
05 -
Put the crust on the oven's lower shelf and bake for 15 to 20 minutes, until the edges turn light brown.
06 -
Take off the weights and foil. Bake for another 3 to 6 minutes until the base gets a golden color.
07 -
Let the baked crust cool down and adjust your oven to 375°F.
08 -
In a large saucepan, stir together cornstarch and sugar until combined.
09 -
Pour in the milk, whisk until smooth, set it to boil, then turn the heat down. Stir as it cooks for a couple of minutes until thickened.
10 -
Take the mixture off the heat. Mix in the butter cubes and vanilla extract.
11 -
Pour the creamy filling into the pie shell and dust with cinnamon.
12 -
Pop it in the oven for 15 to 20 minutes till it's a nice golden color.
13 -
Cool it off, then move to the fridge to chill completely.
# Tips:
01 -
This pie, filled with a rich and creamy custard, is Indiana's signature dessert.
02 -
To get the perfect texture, always serve it cold.