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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
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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.
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.
Thanks for PINNING!
Hoosier Sugar Cream Pie Recipe
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.
Nutrition
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.
Theresa
This pie was super easy to make and was very good! My husband really enjoyed it!
Tricia Buice
Thanks Theresa. I’m thrilled your husband enjoyed it. So simple but so good 😋
R
I’ve tried this recipe twice now, with no success. My pie never solidified, even after being put in the fridge.
Tricia Buice
Sorry you had trouble R. Sounds like the filling did not boil / cook long enough. I’ll double check my recipe to make sure everything is correct, but I’ve never had trouble with this recipe, ever. I hope you’ll try again one day.
Marc
There’s no oven temp listed anywhere, but good either way
Tricia Buice
Hi Marc. You should follow the directions on the frozen or refrigerated pie crusts when baking store-bought. If making homemade I’ve included a link to my recipe complete with detailed instructions on the temperature, time, etc. Glad you enjoyed it anyway!
Cristen Martin
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!
Tricia Buice
Thank you Cristen! So happy you tried this pie. It’s so silky and flavorful, with or without the cinnamon topping!
Samantha
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.
Tricia Buice
Hi Samantha. Being a vanilla lover, I bet you would love this pie. I’ve corrected my typo – thanks for catching it!
Jennifer @ Seasons and Suppers
Lovely! I have never had a sugar cream pie, so I need to add this one to my baking bucket list 🙂 Hope you’re having a wonderful long weekend.
Tricia Buice
Thank you Jennifer – we’re enjoying the holiday weekend with a few projects – haha. Hope you get the chance to make this pie. It’s been around for a long time. So good!
JennT
Best sugar cream pie recipe. The butter topping under the broiler sets this recipe above all others…unique and absolutely a winner. Everyone loves this pie.
Tricia Buice
That’s great Jenn! Thanks so much for trying the recipe and for the feedback. Happy baking!
Aimee
Although tasty, this is not sugar cream pie. It tastes like rice pudding. Without the rice. And in a pie shell. Yummy, just not what it says.
Kay Greer
I live in Indiana.
Robert
Anyone ever hear of an,old fashioned sugar cream pie?? Loved my Aunt Willi’s pie I think she called it,Old Fashioned Sugar cream pie!! Tastes totally different than this one!
Kay Greer
I love all of your recipes. Thank you.
Tricia Buice
Thank you Kay! I hope you have a wonderful holiday season 🙂 Please let me know if you ever have any questions or if I can help in any way!
A. Sparks
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.
Tricia Buice
Thanks April.
Sue
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.
Tricia Buice
Hi Sue – thanks for the comment and the information! Great tips – glad you are still able to cook for those you love!
angela@spinachtiger
So glad I stumbled upon this.Never heard of and will be baking soon. One of my favorites of a similar nature is buttermilk pie.
thecompletecookbook
What a wonderful recipe. With a cup of tea would make for a very happy afternoon.<br />Have a happy day.<br />:-) Mandy
Beth
I love a good story too! Your pie looks wonderful.
Tanna at The Brick Street Bungalow
Tricia, I love the old, simple recipes best of all. I can say that I don't believe I ever enjoyed any version of this one in the South. I look forward to giving it a try when I get off my 'restrictions'. 😉
Barefeet In The Kitchen
I love a little story with my pie as well. Tested Grandma recipes are my favorites.