Sugar Cream Pie
Ashley Baughman

This recipe comes to us from Indiana Memorial Union Dining & Catering Services by Sodexo executive pastry chef, Ashley Baughman. A graduate of Johnson & Wales University in Providence, Rhode Island, Baughman, 23, earned her bachelor’s degrees in baking and pastry arts just two years after completing high school. A Bloomington native, she says she’s pleased by the opportunity to return to her hometown and enjoy the food scene with a new perspective. For more on Baughman, see the October/November 2015 issue of Bloom.

Illustration by Erin Stephenson

A slice of sugar cream pie. Illustration by Erin Stephenson


Pie Crust

4 cups flour
3 cups cold butter
1/4 tbs. salt
1 1/4 cups cold water

  1. Place flour, cold butter, and salt in a food processor.
  2. When butter pieces are pea size, slowly pour in the water.
  3. Mix just until combined.
  4. May need to add more water depending on the humidity and the dryness of the dough.
  5. Roll out the dough and line a pie tin with it.

Sugar Cream Filling

2 1/2 cups milk
1 cup sugar
1/8 tsp. salt
1/4 cup cornstarch
1/2 cup butter
1 tsp. vanilla

  1. In a saucepan bring milk, sugar, and salt to a boil.
  2. In a small bowl, whisk together cornstarch and a splash of milk.
  3. Gradually whisk together the cornstarch mixture and milk mixture.
  4. Add butter and return to the heat.
  5. Cook over medium heat, whisking constantly, until thick (approximately 5 minutes).
  6. Remove from heat and add in vanilla.
  7. Pour into pie shell and sprinkle nutmeg on top.
  8. Bake at 375° for approximately 20 minutes.