It is nearing the end of January, and it has been too long since I have seen the sun, so I am searching for other ways to remain cheery. Several days ago, a Pilates teacher told me about a cream ale pie that “was to die for.” This teacher is a fitness guru, and I doubt she eats many pies, but she became very excited when talking about this pie. As she described the pie, the sunlight started to stream in, and I dashed out to purchase the key ingredient: Sun King Sunlight Cream Ale.
Sun King Brewery is a successful craft brewery in Indianapolis. Craft beer has become increasingly popular, in part, I suspect, because of the innovative flavors and the consumer interest in eating and drinking locally. This brewery, which has a tasting room and offers tours, is such a brewery. The owners are philanthropic advocates for the arts and health of our community, and sponsor fund raisers, host tasting parties, and seek partnerships with locally owned restaurants. This brewery even has its own chef, yes, a chef!
People: Chef Steve Unrue, Culinary Director Sun King Brewery. Chef is gracious and amiable and explained that he is responsible for designing recipes using Sun King Beer. He also works with local restaurants and event coordinators to suggest beer pairings, and prepares lunch for the 70 brewery employees so they can eat well without needing to leave the premises. 
Places: Sun King Brewery, 135 N. College Avenue Indianapolis, IN http://www.sunkingbrewing.com/
Pies: Sunlight Cream Ale Sugar Cream Pie. Sugar cream pie, or Hoosier cream pie as we call it in Indiana, is our state pie. It never has been a favorite of mine, but Steve’s riff on this pie is worth getting excited about. The cream ale is used as the liquid in the crust, and there is a whole cup of the ale in the filling. The ale gives a zip to the crust and is a counterpoint to the sugary sweetness of the typical cream pie filling. The custard filling for this pie is made on the stove top, and is much richer than the usual sugar cream pies I have tasted, (adding the three fourths cup of butter at the end may make a difference!) All tasters agreed that the pie becomes better with age, so wait at least a day to eat it (if you can.) Chef Steve suggests pairing the pie with the Sunlight Cream Ale. “Both let each other shine,” Chef told me. Get your sunglasses, there is sunlight!
- NOTE: This recipe makes 2 pies; the crust is blind baked and the filling is cooked on the stove top
- For the crust
- Use your favorite crust recipe for a double crust pie, but use Sunlight Cream Ale for the liquid.
- For the filling
- ¼ tsp salt
- 2 cups whole milk
- 1 and ⅛ cup sugar
- 1 cup Sunlight Cream Ale
- ¾ cup heavy whipping cream
- ½ cup brown sugar
- ½ cup cornstarch
- ¾ cup unsalted butter
- 2 tsp vanilla extract
- For the crust
- Preheat oven to 425 degrees
- Roll out dough one crust at a time and place in pie pans, crimping the edges and piercing the bottom and sides with a fork. Place a piece of parchment that has been lightly sprayed with cooking oil over the crusts and place beans or pie weights on top of the parchment. Bake for 15-20 minutes until the pie shells are golden brown. Cool completely.
- For the filling
- In a sauce pan combine white sugar, salt, milk, beer and whipping cream. Bring to a gentle simmer stirring constantly.
- Combine brown sugar and cornstarch in a bowl, whisking as needed to disperse any lumps.
- Gradually whisk in ½ cup of the hot mixture into the brown sugar mixture, and whisk until all lumps are dissolved, adding more liquid if needed.
- Add the mixture back into the saucepan and cook whisking constantly, until it comes to a full rolling boil.
- Remove from heat and add vanilla and butter. Whisk until the butter is fully incorporated.
- Pour the mixture while still warm into the pie shells and chill until set.
- Sprinkle with cinnamon, shaved dark chocolate, or cocoa powder. Serve chilled or at room temperature; keep refrigerated.
