Hoosier Sugar Cream Pie Recipe

Name: Hoosier Sugar Cream Pie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: 1 single, pre-baked pie crust; 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); 2 tablespoons unsalted butter, (melted); 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg

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Easy, delicious Hoosier Sugar Cream Pie

Try our easy, delicious Hoosier Sugar Cream Pie Recipe with the impossibly silky filling and broiled cinnamon topping.

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.

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!

A slice of sugar pie served with a strawberry

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:

cornstarch
granulated sugar
salt
heavy cream
unsalted butter
vanilla

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
cinnamon
nutmeg

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.

An overhead view of a sliced sugar cream pie with strawberries on the side

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.

Slices of sugar cream pie on a platter served with strawberries

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 🙂

A partially eaten slice of sugar cream pie with a fork

How far ahead can you make this Sugar Cream Pie recipe?

This pie keeps well for several days when sealed in an airtight container and refrigerated. If making for a special event, we recommend making it a day ahead so it has time to properly set, overnight.

Overhead view of a piece of pie, partially eaten

Sugar Cream Pie tastes like vanilla custard with a hint of cinnamon and nutmeg.

With a simple, rich vanilla flavor, this pie is great served with fresh fruit. Since the vanilla flavor is front and center I recommend using good quality vanilla, or vanilla bean paste, which is great in a dessert like this. I love being able to see the little vanilla seeds throughout the filling. Additionally, you could use half a vanilla bean by scraping out the seeds and adding them to the mixture while it cooks.

Simply delicious, easy and memorable – time to make pie!

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A slice of Hoosier Sugar Cream Pie on a plate served with strawberries

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