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Sugar Cream Pie, also known as Hoosier or Indiana Sugar Cream Pie, is a simple dessert made with a few common ingredients. There are many variations of the sugar cream pie, and most are distinguished by their lack of eggs in the filling. While it may look like an eggy, custard pie, you won’t find any eggs in this recipe.
Easy and delicious Hoosier Sugar Cream Pie Recipe
Don’t miss this wonderful pie with the impossibly silky filling and broiled cinnamon topping.
Old-fashioned sugar cream pies have been around since the mid 1800’s. According to What’s Cooking America, the origin of sugar cream pie comes from Amish and/or Shaker communities of Indiana. Similar pies have also been found in Pennsylvania Dutch communities and other locations with large Amish populations.
In 2009, Hoosier Sugar Cream Pie was named the official pie of the state of Indiana. What’s the official pie or dessert where you live? In Virginia, it’s the Chess Pie, one of our favorites!
How to make Sugar Cream Pie
Start by blind-baking a single pie crust pastry
We always use our own homemade pie crust recipe and often have an extra pastry on hand in the freezer. If you prefer, feel free to use a store-bought frozen or refrigerated crust for this recipe. Blind-bake the crust and set aside to cool while preparing the filling.
For the filling you will need:
- granulated sugar
- heavy cream
- unsalted butter
Combine all the ingredients, except the vanilla, in a heavy bottom saucepan. Heat until the mixture thickens and starts to boil. Cook 1 minute more, then remove from the heat and add the vanilla. Pour the filling into the prepared pie crust and allow it to rest at room temperature for 15 to 30 minutes.
For the broiled topping you’ll need:
- unsalted butter, melted
To finish the pie, drizzle the melted butter over the top of the pie, taking care to cover the entire surface. Combine the cinnamon and nutmeg, then sift it over the top of the pie. Place the pie under the broiler and cook until bubbling and browned.
After that, allow the pie to cool to room temperature, then refrigerate until ready to serve! This is a simple pie that comes together in about 15 minutes. As written, this recipe makes for a firm filling that is still velvety and creamy. If you prefer something a little more loose, reduce the cornstarch in the filling by 1/2 tablespoon.
Simple heirloom recipes are often the best.
Whenever you need a quick, simple, delicious pie recipe to try, this is the one you’ll want to make! I’ve said it before and I’ll say it again: simple vintage pies are often better than those that take all day to make.
This sugar cream pie recipe is the perfect balance of sweet, creamy, flaky, buttery pie nirvana. The light topping made with cinnamon and nutmeg adds just the right amount of diversion without overpowering the vanilla filling.
Can you freeze Sugar Cream Pie?
We haven’t tried freezing an entire pie, but have had great success with individual slices. Simply thaw overnight in the refrigerator and serve. You can also freeze a pre-made, blind baked, unfilled pie crust. I do it all the time! If you have room in your freezer, got for it 🙂
How far ahead can you make this Sugar Cream Pie recipe?
Sugar Cream Pie tastes like vanilla custard with a hint of cinnamon and nutmeg.
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Hoosier Sugar Cream Pie Recipe
For the pie filling:
- 4 ½ tablespoons cornstarch
- 1 cup granulated sugar (222g)
- 1 pinch of salt
- 3 cups heavy cream (24oz)
- 5 tablespoons unsalted butter, cut into cubes (75g)
- 1 tablespoon vanilla extract or vanilla bean paste
For the topping:
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Prepare and bake a deep-dish pre-baked pie crust pastry. Homemade, frozen or refrigerated crusts are all fine. Set aside to cool. (SEE link in notes for recipe and directions if making homemade)
- Once cooled, lightly cover the outer edges of the crust with strips of aluminum foil to prevent burning while the topping is broiled. Place the crust on a rimmed baking sheet and set aside.
To prepare the filling:
- In a medium, heavy bottom saucepan, whisk together the cornstarch, sugar and a pinch of salt. Add the cream and butter. Cook over medium heat, whisking constantly to prevent scorching until the mixture thickens and begins to boil. Cook 1 minute more, then remove from the heat.
- Off heat, add the vanilla and whisk to combine. Pour the filling into the pre-baked pie crust. Gently jiggle the pan to distribute the filling evenly in the pie plate.
- While the pie rests, move the oven rack up, to about 6-inches from the heating element. Preheat oven to broil with the door propped open.
- After the pie filling sets for 15 - 30 minutes, drizzle 2 tablespoons of melted butter over the top of the pie. Tilt the pie to distribute the butter evenly. Combine the cinnamon and nutmeg and sift over the pie filling. Place the pie under the broiler and cook until the butter bubbles and the surface browns. This won’t take long so don’t walk away!
- Cool the pie completely then refrigerate for at least 4 hours or overnight, or until the center is set. Serve and enjoy!
- For pretty slices, run a large, thin knife under hot water, then carefully dry. Use the warm knife to slice the pie, re-heating and drying between slices.
- For homemade pie pastry, we recommend our Perfect Pie Crust Recipe in 3 easy steps.
Finally, here are a few more recipes you might enjoy:
Perfect Pie Crust in 3-Easy Steps
Amaretto Cream Pie
Double Chocolate Cream Pie
Originally published in August, 2011 as part of our “Year of the Pie” extravaganza. This Hoosier Sugar Cream Pie recipe was No. 34 and has continued to thrill our family, friends and readers year after year! Republished with new photos and narrative May 2020.
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