Classic Hoosier Sugar Cream Pie tastes like Creme Brulee with a pie shell! With a sweet custard filling and flaky crust, this unique midwestern dessert is a must try.
Here in the Midwest, we love our pies. This French Silk Pie Recipe is another family favorite you’ll love. Of course a classic cherry pie is always a great idea.
What is Sugar Cream Pie
Today’s recipe hails from Indiana where it’s been named the official state pie.
Indiana Sugar Cream Pie has a custard-like filling made from a simple combination of (you guessed it) heavy cream and sugar.
Unlike typical custard pies, Hoosier Sugar Cream Pie contains no eggs. Instead, the creamy filling is thickened by cornstarch.
The taste is reminiscent of a creme brulee without the caramelized topping. Delicious on its own or with a dollop of whipped cream, Sugar Cream Pie is sweet simplicity at its best.
Ingredient Notes
- Heavy whipping cream – Make sure to use REAL heavy cream here. Milk or half and half are not rich enough to work well in this pie recipe.
- Pie Crust- Either make a homemade pie crust or use a refrigerated pie crust.
Easy Instructions
Bake the pie crust. Let this cool while you make the filling for the pie.
Filling. In a medium size saucepan, combine butter and heavy cream. over medium heat, whisk together until butter is melted. Add in cornstarch and granulated sugar.
Whisk constantly to prevent burning. Cook until mixture begins to thicken and boil. This takes a bit to thicken, so be patient. You want it to be the consistency of pudding (it will thicken as it chills too).
Once boiling, continue to boil for one full minute. Remove from heat.
Whisk in vanilla extract and pour filling into pie crust.
Chill. Refrigerate 4 hours (or overnight). Slice and enjoy!!
Tips and Tricks
- Toppings and garnishes. Sprinkle chilled Sugar Cream Pie with a dusting of cinnamon or nutmeg if desired. A dollop of homemade whipped cream would also be delish on this pie!
- Storing. Keep the pie covered tightly in the refrigerator until ready to enjoy. Enjoy within 2-3 days for best taste.
Recipe FAQ
Custard Pie has an egg and sugar based filling. Sugar Cream Pie contains no eggs, just cream, sugar and cornstarch!
No, you need to use real pure Vanilla Extract in this recipe for best results. Vanilla is the foremost flavor in classic Hoosier Pie, so a quality vanilla makes a big difference.
Yes, you can use salted butter if that’s all you have. The pie filling will be, of course, a bit saltier, but it’ll be delicious never the less.
More Pie Recipes
Whether you love making full size pies or individual hand pies, I’ve got you covered with some of my favorite recipes!
Sweet Caramel Cream Pie with a homemade crust and dulce de leche layer inside! You’ll love this delicious pie.
Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!
More Classic Dessert Recipes
- 7 Up Pound Cake
- Peanut Butter Fudge
- Apple Empanada
- Chess Pie
- Lemon Meringue Pie
- Meringue Cookies
- Pumpkin Pie
Pin this now to find it later
Pin It
Sugar Cream Pie
Ingredients
- 1 pie crust baked
- ¼ cup unsalted butter
- 2 ¼ cup heavy whipping cream
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Bake pie crust according to package directions (if using refrigerated pie crust). Cool.
- In a medium size saucepan, add butter and whipping cream. Heat over medium heat and whisk constantly. Once butter is melted, add in cornstarch and sugar.
- Continue whisking wile mixture thickens. Once the filling begins to boil, allow it to boil for one full minute. It should be the consistency of pudding at this point.
- Remove from heat, add vanilla, and pour into baked pie crust.
- Refrigerate for 4 hours, or overnight. Slice and serve. ENJOY!
Notes
- Toppings and garnishes. Sprinkle chilled Sugar Cream Pie with a dusting of cinnamon or nutmeg if desired. A dollop of homemade whipped cream would also be delish on this pie!
- Storing. Keep the pie covered tightly in the refrigerator until ready to enjoy. Enjoy within 2-3 days for best taste.
Nutrition
More Pie Recipes
See all Pies and Tarts recipes
This Sugar Cream Pie is so tasty it might make you want to move to Indiana! Hoosier or not, everyone loves this creamy, sweet old-fashioned dessert.
Hi Aimee
In your directions for the pie, you have “remove from head”…guessing it should be “heat”.
Just thought I’d let you know😀
Thank you! All fixed.
Traditional Indian Durbin Hotel Sugar Cream Pie is sprinkled with cinnamon on top, my daughter says it’s like flavored vanilla coffee creamer in a crust…
I will try this, thank you for the tip.
This has been on my to make list forever. It needs to move up to asap.
I’m surely going to make this pie
A good tip I learned back in the late 60s from an elderly chef was when making a sweet sauce like custard is that if you put the sugar into the pan before the milk/cream and corn starch it will never burn, try it it seems like magic but the sugar forms a liquid on the bottom of the pan, I have ised this method ever since and it never fails.
When the sugar is burned or melted, then add the milk/cream and corn starch. Does it change the color and texture of the pie?
What an amazing pie!!!
Just what I needed for pie day today! So good!
This is the PERFECT way to celebrate Pi Day! Thank you for this recipe!
Where has this pie been all my life!! This will be making a regular appearance at our house
Love everything about this pie – my husband is a huge vanilla fan and this is perfect!
That’s funny — I live in Ohio, and I’ve only ever heard it referred to as “Hoosier Pie”. I saw “Sugar Cream Pie” and never put 2 and 2 together until you mentioned it! Delicious either way…
This is so silky and creamy and just impossibly delicious!