Classic Hoosier Sugar Cream Pie {creme brulee in a pie shell}

Flaky pie crust filled with a creamy, sweet custard filling. This classic Hoosier Sugar Cream Pie recipe is a must try! Tastes like Creme Brulee in a pie shell.

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

Happy Pi Day. 3-14

Okay, so I did NOT plan on posting a pie for pi day, but last week as I was writing and scheduling things out, it popped into my head that this could work. 

Just seemed too good not to participate, right?

Anyway. Let’s talk about this Sugar Cream Pie recipe.

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

Have you heard of it or tried it? Some people have lovingly called it a Hoosier Pie (apparently it’s an Indiana thing?).

We bought a cottage in Indiana last year (if you follow me on Instagram I’m sure you’ve seen my post about it). However, I’ve yet to find a place that serves this pie. 

So I whipped one up for myself. You know, to try it. To fit in. To belong.

Oh my word. Talk about a delicious, SUGAR cream pie recipe. It’s like a sweet custard pie. You could totally top it with sugar at the end and use a kitchen torch to make a crispy topping.

It would make an irresistible topping, much like creme brulee! Because that’s basically what this pie tastes like (without the topping).

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

How to Make a Custard Pie

First start by making a pie crust. Either homemade or use a refrigerated pie crust. Bake accordingly to make a single pie crust.

Let this cool while you make the filling for the pie.

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 and pour filling into homemade pie crust. Refrigerate 4 hours (or overnight). Slice and enjoy!!

A dollop of homemade whipped cream would also be delish on this pie!

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

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!

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!


  • 1 pie crust, baked
  • 1/4 cup unsalted butter
  • 2 1/4 cup heavy whipping cream
  • 1/4 cup cornstarch
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract


  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:



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?

Please leave a comment on the blog or share a photo on Instagram


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.

  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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