Old Fashioned Sugar Cream Pie Recipe

Crack open the secret to a beloved classic with this old-fashioned sugar cream pie recipe! 

This dessert is all about a smooth and silky filling, combining butter, cream, and vanilla.

And while it may look simple, the flavors are out of this world.

Hoosier Sugar Cream Pie 

Inspired by some of the best Amish recipes, this easy dessert brings a taste of tradition to your table. 

Also known as Indiana Cream Pie, it’s among the best homemade cream pies out there. 

Hoosier sugar cream pie offers a creamy filling and caramelized cinnamon topping. And it all comes together with just a few pantry staples!

The recipe is easy to make and always a hit.

It’s an homage to Amish culinary ingenuity, where simplicity and flavor reign supreme.

In fact, it’s more than a pie; it’s a slice of Midwestern heritage.

Ingredients

This egg-free custard pie is unexpectedly delightful. Check the full list of amounts and the method at the bottom of the post. 

But, in a nutshell, here’s what you’ll need.

For the Pie

• Granulated Sugar: Sweetness is key in both the filling and the topping, creating that signature sugary crust.

• Cornstarch: This is what thickens the pie, giving it that perfect custard-like consistency without the eggs.

• Butter: Adds a rich, smooth texture to the filling and helps caramelize the topping.

• Heavy Cream: The heart of this pie, it creates a luscious, creamy filling that’s hard to resist.

• Vanilla Extract: Just a teaspoon, but it makes all the difference, offering a subtle, aromatic flavor.

• Deep-Dish Pie Crust: The canvas for your creamy masterpiece, ready to be filled and baked to perfection.

For the Topping:

• Cinnamon: This spice pairs with sugar to create a warm, caramelized crust.

• Melted Butter: Helps the cinnamon sugar stick and adds a lovely buttery finish to the topping.

How to Make Sugar Cream Pie

This egg-free dessert is easy to make, but it’s bound to impress. The recipe is all about simple steps and big flavor!

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix sugar, cornstarch, butter, and cream in a large saucepan over medium heat until it thickens. 

3. Stir in the vanilla once off the heat.

4. Pour the filling into the crust and top with melted butter.

5. Prepare the topping. Then sprinkle it over the melted butter.

6. Bake the pie for 25-30 minutes or until it’s set and golden.

7. Let the pie cool completely and refrigerate until ready to serve.

It’s essential you let this baby cool.

It’ll be tough since it looks and smells so good! But you can’t cut this when it’s warm, as it’ll be ultra gooey and not set.

Tips for the Best Pie 

Mastering a custard pie is an art. But with these tips, your sugar cream pie will be a masterpiece every time:

• Pre-bake the crust: A few minutes in the oven before filling helps dodge that dreaded soggy bottom.

• Use full-fat milk: Skimping on fat won’t do. Full-fat milk is a must for a perfectly set filling.

• Use room-temperature ingredients for a smoother mix.

• Stir constantly: Keep that filling moving on the stove to avoid lumps and burning.

• Avoid over-baking: Keep an eye on the oven. Over-baking can lead to a cracked filling.

• Cool and chill the pie: Let it cool completely, and then refrigerate to achieve that smooth custard texture.

• Slice with a warm knife: For clean cuts, dip your knife in warm water before slicing. 

How to Store Hoosier Sugar Cream Pie

Got leftover sugar cream pie? Here’s how to keep that sweet treat fresh and tasty.

To Store: Cover the pie in the dish with plastic or transfer leftovers to an airtight container. Store in the fridge for up to 4 days.

Do not store at room temperature. The custard filling will spoil if you leave the pie out.

Note: This pie does not freeze well. Freezing and thawing alter the creamy texture and flavor. It is technically possible, but it won’t be the same.

Plus, the pastry will likely turn soggy after thawing – and nobody likes soggy pastry.

More Sweet Pie Recipes You’ll Love

Chess Pie
Mississippi Mud Pie
Peach Pie
Eggnog Pie
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