Most of the USA has never heard of Sugar Pie, but here in the Midwest, it's a tradition. It is economical to make and absolutely wonderful. Some say it originated with the Amish. In any case it was often made by people in farm communities. There's even a commercial version made by Wick's, that's sold frozen in supermarkets. I'm not sure how widely Wick's is marketed. For all I know the rest of the world has now discovered their Sugar Pie. I Googled Wicks website and see that you can buy a case of six Sugar Pies online for less than $20. Holy Cow! That's cheaper than buying at the grocery store. Whether you bake it or buy it, try one. Even the Kewpee has sugar pie and a coconut sugar pie.I like it best served cold. It is very smooth and neither custard-y or cream-pie-ish. It's solid and delicious... sometimes it's called Transparent Pie. There are dozens of similar reciepes---Here's one version to try:
Mix 1-1/2 c cream or evaporated milk with 1/3 c flour, 1 cup brown sugar, 1/2 c regular white sugar, 1 tsp vanilla, 1 tsp cinnamon. Pour into an 8" unbaked pie shell. Bake in preheated 425 oven for 10 minutes, then 350 for about 30 minutes.
