Indiana Sugar Cream Pie

Step 1

About 30 minutes before baking, preheat the oven to 425F.

Step 2

In a bowl, whisk together the cream, milk and vanilla.

Step 3

In another bowl, whisk together the flour, sugar and salt.

Step 4

Slowly whisk the milk mixture into the flour mixture until you have a smoothly combined and very loose "batter."

Step 5

Set aside for a moment.

Step 6

Grate some nutmeg evenly over the bottom of the frozen crust. Maybe 1/2 teaspoon altogether.

Step 7

Cut the butter into bits and scatter evenly across the bottom of the pie.

Step 8

Whisk the batter again very well to make sure it hasn't separated any and then pour it into the crust on top of the butter and nutmeg. Some of each will float, and that's okay.

Step 9

Carefully place the pie on the center rack.

Step 10

Bake for 10 minutes. Open the oven door and stir the filling really well with a fork. Be careful not to get over-enthused and bust into the crust with your fork. Mix well more or less in the middle of the pie, and stir "shallowly" so you don't hit the bottom crust and tear it. Doing this ensures that the pie won't set up with an almost cake-like layer on top and a gooey layer underneath.

Step 11

Turn the heat down to 325F and continue baking the pie until it just barely jiggles in the center when shaken, about 30-35 minutes. The Dan Quayle recipe suggests you shake the pie every 8 minutes, so I did. I'm not sure it's strictly necessary, but who am I to argue with Dan Quayle?

Step 12

Cover the pie loosely with a large piece of foil once the crust is as golden brown as you want it.

Step 13

When the pie is done, remove it to a cooling rack. Evenly grate some more nutmeg over the whole pie--maybe another 1/2 teaspoon. If you're not a nutmeg fan, I'm sure it would be okay to use cinnamon. I won't tell Dan if you don't.

Step 14

Serve chilled, slightly warm or at room temperature. Store leftovers in the fridge.