Indulge in the silky, creamy delight of a classic sugar cream pie—effortlessly simple and irresistibly delicious!
Sugar cream pie, also known as Hoosier pie, is a timeless classic that’s all about comfort and simplicity. If you’ve never tried it, think of it as the perfect blend of creamy, custard-like filling with just the right amount of sweetness. It’s made with everyday ingredients you probably already have in your kitchen—nothing fancy, just pure, delicious flavor. Whether you’re whipping it up for a special occasion or just because you’re craving something sweet, this pie is bound to become a go-to favorite.
Why You’ll Love This Sugar Cream Pie Recipe
- Simple ingredients. You only need basic ingredients like cream, sugar, and butter—no fancy ingredients required.
- Smooth and creamy texture. The filling is rich, creamy, and perfectly balanced, making each bite a delight.
- Make-ahead friendly. This pie actually benefits from a chill in the refrigerator, so you can make it ahead for any occasion.
- Perfectly sweet. The combination of granulated and brown sugar gives it just the right amount of sweetness without being overpowering.
A Little History of Sugar Cream Pie
Sugar cream pie, often called “Hoosier Pie,” is a beloved classic with roots in the Midwest, particularly Indiana. It’s said to have originated from the Amish and Shaker communities, who prized its simplicity and the fact that it could be made without fresh fruit or eggs—ingredients that weren’t always available year-round. The pie’s rich, creamy filling and humble list of pantry staples made it a favorite among early settlers, and it remains a cherished dessert across Indiana today. Once you’ve tried it, it’s easy to see why this simple yet decadent treat has stood the test of time!
What You’ll Need
- Pie crust – You’ll need a fully baked pie crust for this recipe. You can use a homemade crust or a store-bought one—whatever works for you!
- Granulated sugar and brown sugar – This mix of sugars gives the filling a lovely flavor and balanced sweetness.
- Cornstarch – Helps thicken the filling to that luscious consistency.
- Heavy cream and whole milk – The combination of cream and milk ensures the filling is rich but not too heavy.
- Butter – Adds a velvety richness to the filling.
- Vanilla extract – Brings warmth and depth of flavor to the filling.
- Cinnamon or nutmeg – This is optional but adds a complementary flavor that works so well.
How to Make Sugar Cream Pie
- Prepare the crust – Pre-bake your pie crust according to your recipe’s instructions and let it cool.
- Mix the filling – Off the heat, whisk together the sugars and cornstarch in a saucepan. Gradually whisk in the cream and milk until smooth.
- Cook the filling – Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the butter and vanilla.
- Assemble and bake – Pour the filling into the cooled pie crust and optionally sprinkle cinnamon or nutmeg on top. Bake briefly to help set the filling.
- Cool and chill – Let the pie cool completely, then refrigerate until fully set.
Tips for Success
- Prevent shrinking: To help the crust hold its shape during blind baking, make sure it’s well-chilled before baking, and use pie weights to keep it from puffing up. Learn more: All-Butter Pie Crust
- Thicken slowly: Cook the filling over medium heat, stirring constantly to prevent lumps or scorching.
- Setting the pie: This pie will not be fully set when you take it out of the oven. The top will brown just a bit, but it should still be jiggly. It will firm up as it cools and chills, so be sure to give it plenty of chilling time. For the best results, I recommend chilling the sugar cream pie for at least 4 hours, but overnight is even better. This gives the filling plenty of time to fully set and develop its creamy texture. If you have the time, letting it chill overnight will ensure the pie slices cleanly and the flavors are at their best.
Variations and Serving Suggestions
- Spiced sugar cream pie – Add a pinch of ground nutmeg or cinnamon to the filling for a warm twist on the classic.
- Whipped cream – Top slices with freshly whipped cream and a light dusting of cinnamon.
- Fresh berries – The slight tartness of fresh berries like raspberries, blueberries, or strawberries can help balance the sweetness of the pie.
- Nutty pairing – A small serving of candied nuts adds a crunchy contrast to the smooth texture of the pie, and the spiced notes can enhance the flavor.
- Apple compote – Serve apple compote on the side for a fall-inspired touch that complements the creamy filling nicely.
- Crust options – While a classic pie crust is traditional, you could also try a graham cracker crust for a different texture and flavor.
How to Store
Store your sugar cream pie in the refrigerator, covered, for up to 4 days. This pie is best served chilled, but you can also let it sit at room temperature for about 10-15 minutes before serving if you prefer.
I don’t recommend freezing this pie, as the creamy custard filling tends to separate or become grainy when frozen and then thawed.
More Irresistible Pie Recipes
Sugar Cream Pie
This sugar cream pie is creamy, sweet, and so easy to make! With a rich vanilla filling and a flaky crust, it’s a classic dessert that’s sure to please.
Ingredients
- 1 prepared pie crust
- 3/4 cup (150g) granulated sugar
- 1/3 cup (67g) light brown sugar
- 3 tablespoons cornstarch
- 1 & 1/2 cups (355ml) heavy cream
- 3/4 cup (177ml) whole milk
- 1/4 cup (57g) unsalted butter, cut into small cubes
- 2 teaspoons vanilla extract
- ground cinnamon or nutmeg (optional for topping)
Instructions
- Roll out the pie dough and place it in a 9-inch pie pan. Crimp the edges as desired. Pre-bake the pie crust according to your recipe’s instructions, then set it aside to cool. (Your crust will bake again briefly later, so don't overdo it here.)*
- Preheat oven to 375°F.
- In a medium saucepan, whisk together the granulated sugar, brown sugar, and cornstarch. Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7-10 minutes. Once thickened to a pudding-like consistency, remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the thickened filling into the pre-baked pie crust, smoothing the top. Optionally, sprinkle a light dusting of ground cinnamon or nutmeg on top for added flavor.
- Bake for 12-15 minutes. The filling will not be fully set. Keep an eye on the pie during baking to prevent the crust from over-browning.
- Let the pie cool to room temperature and then refrigerate at least 4 hours to let the filling set before slicing.
Notes
*Use your favorite store-bought or homemade crust. I use my all-butter pie crust, baked at 375°F with pie weights for 15 minutes followed by 10-15 minutes without the weights.
Store covered in the refrigerator up to 4 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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