Sugar Cream Pie, also known as Hoosier Pie, features a simple, egg-free vanilla custard set inside a flaky pastry crust. Don’t skip the sweet cinnamon and nutmeg topping — it’s essential.
Where did Sugar Cream Pie originate?
Sugar cream pie is an old-fashioned dessert that dates back to the mid-1800s. It originated in the Amish and Shaker communities of Indiana, where cooks relied on simple pantry staples during winter months when fresh fruit and nuts were scarce.
The original versions used humble, readily available ingredients like flour, butter, sugar, and cream or milk to create a comforting, creamy pie.
What does sugar cream pie taste like?
Sugar cream pie has a delicate flavor similar to crème brûlée, especially once the topping is caramelized. The filling is smooth, lightly sweet, and custard-like despite being made without eggs. That absence of eggs gives the filling a pure, silky taste of cream and vanilla.
Equally important to the classic flavor is the topping: a sprinkle of cinnamon and nutmeg combined with sugar creates a warm, spiced finish that balances the creamy filling.
Indiana Hoosier Pie
In 2009, Hoosier Sugar Cream Pie was recognized as the unofficial state pie of Indiana. The term “Hoosier” refers to a resident of Indiana, and the dessert has become a beloved regional specialty.
One well-known source of classic sugar cream pie is Mrs. Wick’s Bakery & Cafe, famous for its traditional versions. While you can order pies from specialty shops, it’s easy and rewarding to make your own at home with the recipe provided below.
How to Make Sugar Cream Pie
The filling and crust are prepared separately, then the pie is assembled and briefly broiled to create the caramelized topping. After broiling, chill the pie so the center can fully set.
Note: Exact measurements and complete instructions are included in the recipe card below.
Blind Bake a Pie Crust
Begin by baking and cooling a single 9-inch pie crust completely. Store-bought refrigerated or frozen crusts work fine if you prefer convenience; follow the package instructions for blind baking. If you like making pastry from scratch, an all-shortening or all-butter crust both yield good results depending on your preference.
Make the Filling
With the baked crust cooling, prepare the vanilla cream filling on the stovetop:
- Whisk together the sugar and cornstarch in a large saucepan.
- Whisk in the half & half and add the cubes of butter.
- Cook over medium heat, stirring constantly, until the mixture boils; continue cooking 1 minute until very thick and creamy.
- Remove from heat and stir in the vanilla.
Assemble the Pie
- Place the baked pie crust on a rimmed baking sheet.
- Pour the filling into the crust and smooth it with a spatula.
- Drizzle the melted butter over the filling, tilting the pie or using a spatula to distribute it evenly.
- Combine sugar, cinnamon, and nutmeg, then sprinkle the mixture evenly over the melted butter.
Broil the Topping
- Move an oven rack about 6 inches from the heating element and preheat the broiler to high.
- Cover the pie crust edges with foil to prevent burning.
- Place the pie on the baking sheet under the broiler and broil until the butter bubbles. Keep the oven door slightly open and watch closely—the topping browns quickly.
- Cool the pie on a wire rack for 15–30 minutes, then refrigerate for at least 4 hours or overnight until the center is fully set.
Thoughts
This sugar cream pie offers a flavor reminiscent of crème brûlée, though the topping is thinner and spiced with cinnamon and nutmeg, which complements the vanilla cream filling beautifully. The filling’s lack of eggs gives it a pure, silky mouthfeel that isn’t overly sweet. For best results, use a good-quality pure vanilla extract.
Serving and Storing
For clean slices, run a knife under hot water, dry it, and use the warm blade to cut each piece, reheating and wiping between cuts as needed.
Refrigerate stored slices or the whole pie in an airtight container for several days. The pie is ideal for holidays since it can be made a day ahead and chilled overnight to set.
To freeze, double-wrap a whole pie with plastic wrap and foil, or wrap individual slices and place them in an airtight freezer container. Thaw overnight in the refrigerator before serving.
More Cream Pie Recipes
- Chocolate Cream Pie with pudding
- Jello Coconut Cream Pie
- Blueberry Cream Cheese Pie
- Lemon Cream Cheese Pie
- Raspberry Cream Pie
- Strawberry Cream Pie
- Caramel Banana Cream Pie
- Chocolate Cream Cheese Pie
Sugar Cream Pie
Pin
Ingredients
- 9 inch pie crust, baked
Pie Filling:
- ¾ cup granulated sugar (150 g)
- ¼ cup cornstarch (40 g)
- 2 ¼ cups half & half (532 ml)
- 4 Tbsp unsalted butter, cut into cubes (57 g)
- 1 Tbsp vanilla extract
Topping:
- 2 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Equipment
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Nylon Whisk
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Silicone Spatula
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9-Inch Pie Pan
Instructions
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Prepare and bake the pie crust. Homemade, frozen, or refrigerated crusts are fine. Follow package directions or use a blind-bake method.
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Pie Filling: Whisk together the sugar and cornstarch in a large saucepan. Whisk in the half & half and add the cubes of butter.
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Cook over medium heat, stirring constantly, until the mixture boils; cook 1 minute more until thick and creamy. Remove from heat and stir in the vanilla.
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Place the baked crust on a rimmed baking sheet. Pour the filling into the crust and smooth with a spatula.
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Topping: Pour melted butter over the filling and distribute evenly.
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Combine sugar, cinnamon, and nutmeg and sprinkle evenly over the melted butter.
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Move an oven rack about 6 inches from the heating element and preheat the broiler to high. Cover crust edges with foil to prevent burning.
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Place the pie under the broiler and broil until the butter bubbles, watching closely. Remove and cool on a wire rack for 15–30 minutes, then refrigerate at least 4 hours or overnight until set.
Notes
- For neat slices: Run a knife under hot water, dry it, then use the warm knife to slice the pie, reheating and wiping the blade between cuts.
- Refrigerating: Store the pie in an airtight container in the refrigerator for several days.
- Freezing: Freeze whole pies or individual slices. Double-wrap a whole pie with plastic wrap and foil, or wrap slices and place in an airtight freezer container. Thaw overnight in the refrigerator before serving.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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