Duck Fat Sugar Cream Pie

A classic Indiana favorite with a delicious twist. Duck fat adds richness and depth to this creamy sugar cream pie, creating a silky texture and unforgettable flavor.

Ingredients

  • 6 tbsp Duck Fat
  • 1 Unbaked 9-inch Pie Crust (Store-Bought)
  • 1 cup Granulated Sugar
  • ¼ cup Cornstarch
  • 1 tsp. Salt
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1–2 tsp Ground Cinnamon

Direction

  • Preheat oven to 375°F. Place pie crust in a pie dish and par bake for 10 minutes.
  • In a saucepan over medium heat, whisk together sugar, cornstarch, and salt.
  • Slowly whisk in heavy cream and milk.
  • Cook until thickened, stirring frequently, for 10 minutes until bubbly and thick.
  • Stir in 4 tbsp. duck fat and vanilla.
  • Pour hot filling into the pie crust. Drizzle 2 tbsp. duck fat over the top and sprinkle with cinnamon.
  • Bake for 20-25 minutes until golden.
  • Let cool then chill for at least 2 hours.
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