You know her from Eat Drink Indy and her regular appearances on Indy Style, now you can get ready to see Jolene Ketzenberger as a judge at the 2020 World Food Championships which are coming to Indy next month. She joined us today alongside Larry Dickerson of the World Food Championships.
Jolene will be a judge at the final competition happening at Ivy Tech the weekend of August 7 – August 9. Ten chefs from around the country will be competing, and several Indiana locals are judging.
She is judging the sugar cream pies where competitors will attempt her recipe that she shared with us today.
Classic Hoosier Sugar Cream Pie (Serves 6-8)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup shortening, chilled
- ½ cup butter, chilled
- ¼ to ½ cup ice water
For pie filling
- ¾ cup sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla
- ¼ cup butter
- Grated nutmeg or ground cinnamon
1. Preheat oven to 375 degrees.
2. For crust, in a medium bowl, whisk together flour, salt and sugar. Cut in shortening and butter. Add water, a little at a time, until dough comes together and can be shaped into a ball. Divide in half and shape into flat disks. Wrap in plastic and refrigerate at least an hour.
3. On a floured surface, roll out one of the disks to fit a 9-inch pie pan (reserving the remaining disk for another use). Trim edges, fold under and crimp decoratively. Place in freezer for 5 minutes.
4. Line crust with parchment, carefully pressing the paper against sides. Fill with pie weights or dried beans and bake for 15 minutes at 375 degrees.
5. Remove parchment and bake an additional 15 minutes. Remove from oven and cool slightly.
6. While crust is baking, prepare filling. Whisk together sugar and cornstarch in a medium saucepan. Add cream and milk. Cook, stirring constantly, over medium heat until mixture bubbles and thickens, about 5 minutes. Remove from heat, add vanilla and the 1/4 cup butter and stir well until butter is melted and incorporated.
7. Pour into pre-baked pie shell, sprinkle with nutmeg and/or cinnamon and bake 25 to 30 minutes at 375 degrees, until pie filling has begun to brown on top but still jiggles when moved. Allow to cool before cutting.
The revised schedule is as follows:
● Friday, August 7th Champions Tour and Media Event
● Saturday, August 8th Round 1 Competition-Ivy Tech CC
● Sunday, August 9th Round 2 & 3 Competition-Ivy Tech CC
Note: Specific times and locations still to be finalized
Final Table: Indy is the culmination of the world’s largest Food Sport event, World Food Championships, which crowned 10 category champions in Dallas last October. The champions will now bring their talents to Indy for three rounds of competition to determine the 8th Annual “World Food Champion” who will take home the title and a $100,000 prize.
When announcing Indy as the host city last October, WFC CEO Mike McCloud stated, “We are really excited to be partnering with such a great culinary destination. Indianapolis has always been a great supporter of Food Sport, and we simply cannot wait for our champions to see what creative culinary challenges await them in this incredible city during the Final Table competition.”
Produced as a docu-series TV show, the results of the first two rounds of competition will be shared with the public through the WFC social media channels (Facebook and Instagram) @WorldFoodChampionships (Twitter) @WorldFoodChamp. The third and final round, taking place Sunday afternoon, August 9, will remain confidential until the release of the show, which is currently scheduled to air in late September. WFC officials are currently working to finalize the revised release date and network distribution plans.
Taking into consideration the realities of the recent Covid-19 pandemic, special attention will be given to adhering to current social distancing guidelines at all WFC Final Table: Indy activities. Additional steps are being taken to incorporate programming which will recognize individuals and organizations throughout the Hoosier State who have made significant contributions of creativity, volunteerism and resources to address the challenges in their respective communities.