Grilled Indiana Sugar Cream Pie Bites Recipe

There are few desserts as nostalgic and comforting as the Indiana Sugar Cream Pie. Often affectionately known as "Hoosier Pie," this custard-based delight dates back to the 19th century, born from farmhouse kitchens where fresh ingredients were sometimes scarce but creativity was abundant. Traditionally, this is a Sunday oven-baked treat, but we are taking this Midwestern icon out of the kitchen and onto the Arteflame grill. By transforming the classic slice into bite-sized indulgences, we create the perfect finger food for your next outdoor gathering.

Why grill a cream pie? The Arteflame provides a unique cooking environment where the cast iron cooktop crisps the buttery pastry shells to perfection while the ambient heat gently sets the rich, vanilla-forward custard. The subtle infusion of wood smoke adds a layer of complexity that a standard oven simply cannot replicate. These bites are creamy on the inside, crunchy on the outside, and dusted with nutmeg for that signature finish. Whether you are a native Hoosier or a dessert lover looking for something unique, these grilled pie bites are guaranteed to steal the show.

Ingredients

• 1 package (15 count) mini phyllo dough shells or mini tart shells (pre-baked)
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch (or all-purpose flour)
• 2 tablespoons unsalted butter, cubed
• 1 teaspoon pure vanilla extract
• Freshly grated nutmeg (for dusting)
• Cinnamon (optional, for dusting)
• Whipped cream (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a medium heat on the flat cooktop (plancha).
2. Aim for a temperature zone on the outer edge of the cooktop that is roughly 350°F to 375°F. This is crucial as you want to warm the filling and crisp the shell without burning the bottom of the delicate pastry.
3. Lightly oil the surface of the cooktop where you plan to place the bites, using butter or a neutral oil to prevent sticking.

Step 2: Create the Custard Base

1. While the grill is heating, combine the granulated sugar and cornstarch in a small bowl to ensure there are no lumps.
2. In a grill-safe saucepan or a small cast-iron skillet, pour in the heavy whipping cream.
3. Place the saucepan on a cooler part of the grill or the grate. Whisk in the sugar and cornstarch mixture gradually.
4. Stir constantly until the mixture begins to thicken and bubble gently. This usually takes about 5 minutes.

Step 3: Finish the Filling

1. Once the cream mixture has thickened, remove the pan from the heat.
2. Immediately stir in the cubed butter and vanilla extract. Whisk until the butter is completely melted and the mixture is smooth and glossy.
3. Let the filling cool slightly for about 3-5 minutes so it doesn't melt the pastry shells instantly.

Step 4: Assemble and Grill

1. Arrange the mini tart shells on the flat cooktop of the Arteflame, keeping them towards the cooler outer edge.
2. Carefully spoon the warm custard filling into each shell, filling them almost to the brim.
3. Let them cook on the grill for 5-8 minutes. The goal is to heat the shell through and let the custard set slightly in the open air. The bottom of the shells should turn a golden brown.

Step 5: Garnish and Serve

1. Carefully remove the bites from the grill using tongs.
2. Sprinkle generously with freshly grated nutmeg and a touch of cinnamon while they are still hot.
3. Allow the bites to cool completely. This step is vital as the sugar cream filling needs to set and firm up to achieve that classic velvety texture.
4. Top with a dollop of whipped cream before serving.

Tips

Mastering the Indiana Sugar Cream Pie on a grill requires temperature management. The sugar content in the custard can scorch if exposed to direct high heat, which is why utilizing the outer zones of the Arteflame cooktop is essential. If you feel the bottoms of the tart shells are browning too quickly, you can place them on a small wire rack set on top of the cooktop to create an indirect heat barrier. This allows the filling to warm through without charring the pastry.

Another secret to success is patience during the cooling process. Unlike fruit pies that can be eaten warm, sugar cream pie relies on cooling to achieve its signature sliceable (or in this case, bite-able) consistency. If you serve them immediately off the grill, the filling will be runny. Let them rest at room temperature for at least 20 minutes; the texture will transform from a thick sauce into a decadent, semi-firm custard that melts in your mouth.

Variations

While the traditional Hoosier pie is a masterpiece of simplicity, these grilled bites offer a canvas for culinary creativity. You can easily adapt the flavor profile to match the season or your personal preferences without losing the soul of the dish. Here are a few delicious ways to twist the classic recipe:

• Chocolate Swirl: Stir 2 tablespoons of cocoa powder or melted dark chocolate into the custard mixture just before filling the shells.
• Salted Caramel: Drizzle a homemade salted caramel sauce over the top of the custard before dusting with nutmeg.
• Bourbon Pecan: Add a teaspoon of bourbon to the filling and top with a toasted pecan half for a Kentucky-inspired twist.
• Brulée Top: Sprinkle a little extra sugar on top of the cooked pies and use a torch (or carefully flip them for seconds) to create a crunchy, caramelized sugar crust.
• Berry Burst: Place a single fresh raspberry or blueberry at the bottom of the shell before pouring in the custard for a hidden fruity surprise.

Best pairings

These rich, creamy bites are intense in sweetness and texture, so they pair best with beverages that can cut through the richness or complement the vanilla notes. Because they are a finger food, they are excellent for social mixing during a backyard barbecue. The smokiness from the Arteflame grill bridges the gap between dessert and savory drinks surprisingly well.

• Coffee: A strong, black coffee or a shot of espresso provides the bitterness needed to balance the sweet custard.
• Stout Beer: An oatmeal stout or coffee stout complements the roasted notes of the grill and the creaminess of the pie.
• Bourbon: A neat pour of bourbon or a smoked Old Fashioned highlights the vanilla and caramel notes in the pie.
• Tart Berries: Serve alongside a bowl of fresh blackberries or strawberries to provide an acidic contrast to the heavy cream.

Conclusion

Grilled Indiana Sugar Cream Pie Bites are more than just a dessert; they are a conversation starter. By taking a beloved regional classic and adapting it for the Arteflame, you bridge the gap between traditional baking and modern outdoor cooking. The result is a treat that pays homage to history while embracing the unique flavor profile that only wood-fired grilling can provide.

Whether you are ending a heavy steak dinner or just firing up the grill for a sweet afternoon snack, these bites are incredibly satisfying. They are easy to assemble, quick to cook, and impossible to eat just one of. So, fire up your grill, gather your ingredients, and get ready to experience a taste of the Midwest with a smoky, sophisticated twist.