★★★★★

Classic Hoosier Sugar Cream Pie

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.

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 sans caramelized topping. Delicious on its own or with a dollop of whipped cream, Sugar Cream Pie is sweet simplicity at its best.

Flaky pie crust filled with a creamy, sweet filling served on a silver plate.

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 – Use a refrigerated pie crust or a

Pie Crust- Either make a homemade pie crust or use a refrigerated pie crust.

Sugar cream pie in a clear glass pie plate with one slice removed and another slice cut and ready to serve.

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

What’s the difference between custard pie and sugar cream pie?

Custard Pie has an egg and sugar based filling. Sugar Cream Pie contains no eggs, just cream, sugar and cornstarch!

Can I use imitation vanilla flavor instead of vanilla extract?

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.

I only have salted butter. Can I use that instead?

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.

Slices of sugar cream pie removed from a clear glass pie plate and served on a silver plate with fork.

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.

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!

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!

Flaky pie crust filled with a creamy, sweet filling. This classic Hoosier Sugar Cream Pie recipe is a must try!

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.

More Classic Dessert Recipes

Yield: 8 servings

Sugar Cream Pie

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes

Creamy and sweet, this Sugar Cream Pie is a Hoosier favorite!

Ingredients

  • 1 pie crust, baked
  • ¼ cup unsalted butter
  • 2 ¼ cup heavy whipping cream
  • ¼ cup cornstarch
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Bake pie crust according to package directions (if using refrigerated pie crust). Cool.
  2. 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.
  3. 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.
  4. Remove from head, add vanilla, and pour into baked pie crust.
  5. Refrigerate for 4 hours, or overnight. Slice and serve. ENJOY!

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 466Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 91mgSodium: 109mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 14, 2019

Comments & Reviews

  1. 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…

  2. 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.

    1. 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?

  3. 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…

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