Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Hoosier Sugar Cream Pie Recipe

  Jump to Recipe |    23 Comments

This post may contain affiliate links. Please read my disclosure policy.

Easy, delicious Hoosier Sugar Cream Pie

A sliced Hoosier Sugar Cream Pie served with fresh strawberries

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!

Thanks for PINNING!

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

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

PRINT THE RECIPE!

5 from 3 votes

Hoosier Sugar Cream Pie Recipe

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 4 hrs 30 mins
Yield: 8 slices
Course: Dessert, Pie
Author: Tricia
PRINT RECIPE
A simple and delicious pie dating back to the 1800's

Ingredients

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

Instructions

  • 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!

Recipe Notes

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:

 

An unbaked, unfilled pie crust ready to bake

Perfect Pie Crust in 3-Easy Steps

 

 

A creamy Amaretto pie with whipped cream and sliced almonds served with a glass of Amaretto

Amaretto Cream Pie

 

 

 

A slice of chocolate pie with a chocolate cookie crust, topped with whipped cream and chocolate shards

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.

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Blueberry-Lemon Icebox CakeOld-Fashioned Blackberry CobblerClassic Tiramisu RecipeHomemade Animal CrackersPraline Sweet Potato Pie Recipe
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

23 Comments

  1. Cristen Martin says

    This pie is amazing! I bring it to thanksgiving every year and everyone talks about it the other 11 months! I don’t do the broiling bit at the end, but leave it as is. You could put a fruit topping on it but why? It’s really perfect! Every other recipe I found for this pie just doesn’t measure up. It doesn’t need the cinnamon or nutmeg or whatever at the end. Just enjoy the cream and sugar! Trust me!

    reply to this comment >

  2. Samantha says

    In the instructions, did you mean to type, Tilt the pie, instead of – Tile the pie to distribute the butter evenly?
    Sounds terrific. Am copy and pasting until I get the ingredients.
    I will probably love it since I refer to myself as a Vanilla person.

    reply to this comment >

  8. A. Sparks says

    This recipe might be good but it’s not even close to original sugar cream pie or finger pie as it was called in the early 1800’s because the ingredients were mixed together with your fingers directly in the unbaked pie shell. The only ingredients were flour, cream, sugar and vanilla and did not even need refrigerated, since they didn’t have them.

    reply to this comment >

  9. Sue says

    I am 80 years old and have been baking a similar pie for many years. Living all of my life in Indiana, this pie is to be seen frequently at church dinners. I use flour in my pies and evaporated milk. I also cook mine in the microwave till thick and then put in the pre baked pie shell. Then it goes under the broiler with butter and nutmeg on top. I just finished baking one today for a birthday supper we are having this evening. I have fixed the whole supper and will take to our youngest daughter’s for the meal.

    reply to this comment >

Trackbacks