Classic Hoosier Sugar Cream Pie Recipe

Close-up of a plated slice of hoosier sugar cream pie showing the topping.

4.47 from 30 votes

Classic Hoosier Sugar Cream Pie Recipe

Sugar Cream Pie is a simple custard pie that is commonly served at family gatherings in Indiana, but it is delicious enough to be a success anywhere!

Prep Time10

Cook Time45

Chilling Time5

Total Time5 55

Course: Desserts

Cuisine: American

Servings: servings

Calories: 555kcal

Author: Cassie Johnston

Equipment

Ingredients

For the Pie

1 prepared pie crust OR 1 frozen deep dish pie crust
1 ½ cups granulated sugar
6 tablespoons cornstarch
Hefty pinch of salt
3 ½ cups half and half cream
6 tablespoons unsalted butter cut into cubes (¾ stick)
1 tablespoon vanilla extract

For the Topping

2 tablespoons sugar
½ teaspoon cinnamon optional
¼ teaspoon freshly ground nutmeg
2 tablespoons butter melted

Instructions

Preheat oven to 375°F. If using your own pie crust, place your 1 prepared pie crust OR 1 frozen deep dish pie crust on top of a 9” ungreased deep dish pie plate. Gently push it into the plate to contour along the sides. Leaving about ½″ all the way around, trim the extra crust, roll the ½″ under, and then flute or decorate the edge however you prefer.
For either homemade or store-bought crust: line the unbaked crust with parchment paper, fill the crust with pie weights (dried beans work, too). Then bake in the preheated oven for 20 minutes.
Remove the pie crust from the oven. Using the parchment paper, lift out the weights and set aside.
While the crust bakes, prepare the filling by whisking together the 1 ½ cups granulated sugar, 6 tablespoons cornstarch, and Hefty pinch of salt in a medium saucepan. Whisk in the 3 ½ cups half and half cream. Place the saucepan over medium high heat, and cook, stirring frequently to prevent scorching, until the mixture is thick and bubbly—about 10 minutes. You’re looking for the texture of a thick pudding.
Remove the filling from heat, and add in the 6 tablespoons unsalted butter and 1 tablespoon vanilla extract. Stir until the butter has melted. Pour the filling into the pie crust. Smooth out with a spatula.
For the topping: in a small bowl, stir together the 2 tablespoons sugar, ½ teaspoon cinnamon (if using, traditional Sugar Cream Pie usually has just nutmeg or even nothing on top), and ¼ teaspoon freshly ground nutmeg. Set aside.
Pour the 2 tablespoons butter onto the top of the pie. Sprinkle on the sugar mixture.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. The filling will not be completely set, but it will have thickened. Turn the broiler on, and broil for 4-5 minutes, or until the cinnamon mixture is browned and bubbly.
Remove from the oven, and let cool for an hour at room temperature on a cooling rack. Cover the pie and transfer it to the fridge to cool completely and set—preferably overnight, but at least four hours.

Video

Notes

To get the really thick-looking slices like in these photos, a deep dish pie crust and deep dish pie pan is what you’re looking for. A regular pie crust in a regular pie pan works, too, you will just probably have some leftover filling. No worries, chill the filling and it’s a delicious pudding or panna cotta substitute!

Use the very best cream and butter you can get your hands on! It really does make a difference in both the flavor and the appearance of the pie.
Bourbon and maple syrup add an interesting layer of flavor that can help elevate this very simple pie. If you would like to try it, add 2 tablespoons maple syrup and 1 tablespoon bourbon to the filling while cooking. Just don’t tell the rest of Indiana I told you to do this, or I might get my driver’s license revoked!
Every single Hoosier you meet will have their own personal version of this pie! The most traditional version has either just nutmeg as a topping or no topping at all. The addition of cinnamon is delicious, though!

Nutrition