BROWNED BUTTER–SPECKLED SUGAR CREAM PIE

Serves 8 to 10

INDIANA SUGAR CREAM PIE IS A HOOSIER CLASSIC, AND FALLS INTO THE CATEGORY of “desperation pies,” pulled together during lean times with few ingredients at a moment’s notice. When done well, sugar cream pie is the kind of baking alchemy that takes a handful of questionable ingredients and turns them into something so divine, it’s as though David Copperfield himself traded in all those hours of maintaining his coif for pie making.

This version of sugar cream pie is a winner: it takes a humble, traditional concept and builds in some modern techniques to make it seriously rich and flavorful, like a brown-sugared crème brûlée in a pie shell, I’m telling you. Don’t be alarmed when the filling almost appears to still be completely liquid when you pull it from the oven—the last bit of magic happens as the pie cools and sets so creamy and firm that you can eat slices out of hand.

1 single batch My Favorite Pie Crust (here), blind baked and hot

¾ cup/150 g granulated sugar

¼ cup/57 g dark brown sugar

5 tablespoons/40 g unbleached all-purpose flour

Generous ¼ teaspoon fine sea salt

⅛ teaspoon freshly grated nutmeg

2 tablespoons/28 g unsalted butter

1¼ cups/300 g heavy whipping cream

¾ cup/170 g whole milk

1½ teaspoons pure vanilla extract

Confectioners’ sugar for dusting

TIP > Crust Spackle! If you’ve ever lovingly shaped and blind baked a pie crust, only to have it emerge from the oven with a crack that would surely lead to filling leakage, all is not lost. In a small cup, fork together 2 tablespoons of flour, 1 tablespoon of melted butter, and a pinch of sugar until a claylike substance forms. Gently pack and smooth the mixture into the cracks. Bake at 375°F/190°C until the patched area appears dry, about 5 minutes. Continue with your recipe as directed.