The Edible Bracket 2011

Last year's winners of the MNCAAPG Best Bracket contest are back. This March Madness season, we will be documenting foods associated with the competing schools. Consider it March Madness, Top Chef Edition.

Notre Dame Fighting Irish (South Bend, IN): Hoosier Pie

hoosier pie cooked

This may well be the weirdest, most state-specific, food item we make all season.  Hoosier Pie is, as its name implies, an Indiana specialty.  Basically, the pie is made by mixing together sugar, cream and vanilla.  We ate one slice of this and it tasted OK (could anything with sugar and cream not?), but the pie seemed so unhealthy that the remaining 7/8 of the pie sat uneaten in our refrigerator until we finally bothered to throw it out.  Suffice to say that this is probably not a recipe we’ll be making again. 

Hoosier Pie (from What’s Cooking America?)

1 9-inch pie crust
3 tbsps. flour
1 1/2 cups sugar

1 1/2 cups heavy whipping cream, at room temperature

1 tsp. vanilla extract
Nutmeg, for sprinkling

Preheat oven to 425.  Place pie crust in pie pan.  Place flour and sugar in pie crust, then add whipping cream and stir with your finger until ingredients are blended.  Add vanilla and stir until blended, again using your finger.  Sprinkle the top with ground nutmeg.

Bake for 10 minutes at 425, then reduce heat to 325 and keep baking another 45 minutes or so (until outside of pie is set, and center is still somewhat liquid; pie will set more as it cools).  If pie isn’t setting, refrigerate pie.

Fun Fact: Hoosier Pie is also known as “Finger Pie.”  Apparently using a spoon, or any other utensil, can whip the cream, which isn’t good for the pie.  Here’s Anna demonstrating proper mixing technique.

hoosier pie stir 2