Sugar Cream Pie Recipe

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!

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.

Sugar Cream Pie

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it “Hoosier” sugar cream pie. —Laura Kipper, Westfield, Indiana

Prep: 40min

Total: 55min

Yield: 8 servings.

Nutrition Facts: calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients:

• Dough for single-crust pie
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups 2% milk
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instruction:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Sugar Cream Pie

This Sugar Cream Pie is so amazing! It has a custard filling that’s to die for.

Prep: 10min

Total: 36min

Ingredients:

• 1 DEEP DISH pie crust (at room temperature (I used a frozen one, but you can use refrigerated pie crusts too))
• 4 Tbsp cornstarch
• 3/4 cup white sugar
• 4 Tbsp butter (melted)
• 2¼ cups heavy cream
• 1 Tbsp vanilla
• FOR TOPPING:
• 4 Tbsp butter (melted)
• ¼-½ cup cinnamon sugar

Instruction:

1. Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.
3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

Hoosier Sugar Cream Pie Recipe

A simple and delicious pie dating back to the 1800’s

Prep: 15min

Total: 270min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 42 g, Protein 3 g, Fat 49 g, Saturated Fat 29 g, Trans Fat 1 g, Cholesterol 149 mg, Sodium 128 mg, Fiber 1 g, Sugar 25 g, calories 612 kcal, unSaturated Fat 17 g, servingSize 1 serving

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

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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)’, ‘name’: ‘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)’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-0-1’}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To prepare the filling:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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!’, ‘name’: ‘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!’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cool the pie completely then refrigerate for at least 4 hours or overnight, or until the center is set. Serve and enjoy!’, ‘name’: ‘Cool the pie completely then refrigerate for at least 4 hours or overnight, or until the center is set. Serve and enjoy!’, ‘url’: ‘https://www.savingdessert.com/no-34-hoosier-sugar-cream-pie/#wprm-recipe-21063-step-1-4’}]}

Old Fashioned Sugar Cream Pie

This Old Fashioned Sugar Cream Pie is creamy and sweet, with a texture similar to crème brûlée. It uses simple ingredients and takes just a few minutes to prepare.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 620 kcal, servingSize 1 serving

Ingredients:

• 1 pie crust
• 1/3 cup cornstarch
• 1 cup granulated sugar
• 5 tbsp butter
• 3 cups heavy cream
• 1 tbsp vanilla
• 1 pinch table salt
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Instruction:

1. Roll pie crust dough into an 11-inch circle. Place in a pie pan, pressing out any air pockets. Prick the bottom and sides of the pie crust with a fork. Line with parchment paper and fill the crust with pie weights or dried beans. Bake according to your pie crust recipe directions for a single-crust baked pie shell, then cool completely.
2. In a medium saucepan, whisk sugar and cornstarch together.
3. Add cream and butter to the pan and cook over medium heat, whisking continually. Bring the mixture to a boil and then cook one minute longer.
4. Remove from heat and whisk in the vanilla extract. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula.
5. Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of grond cinnamon and sprinkle evenly over the top of the butter.
6. Place the pie on the top rack of your oven and broil for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so you don’t burn your pie!
7. Remove from oven and cool to room temperature Store pie in the refrigerator.

Martha Stewart’s Hoosier Sugar Cream Pie | Martha Bakes Recipes

FAQ

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