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Sugar cream pie, or Hoosier pie, is a creamy, delicious treat with deep roots in the Midwest, especially in Indiana. You can top it however you like, serve it warm, at room temperature, or even chilled!

If you’re looking for another simple yet sweet treat, you’ve got to try these similar pies. You’ll love this chess pie, this yummy buttermilk pie, and this amazing strawberry pie!

Side shot slice of sugar cream pie being lifted from pie pan. Side shot slice of sugar cream pie being lifted from pie pan.

Why You’ll Love This Recipe

This sweet sugar cream pie recipe uses basic pantry ingredients, is rich in tradition, and can be served in many ways! I know you’ll love it!

  • Basic ingredients: You probably already have the ingredients for this pie in your pantry. The filling mainly consists of sugar, butter, cream, and milk!
  • Texture: The creamy, delectable texture will remind you of crème brĂ»lĂ©e, with the delightful crunch on top. It’s seriously so good!
  • Versatility: This pie can be served warm, at room temperature, or chilled. You can even add a few toppings like berries or cream to add a little extra flavor.

Old-Fashioned Sugar Cream Pie

This sugar cream pie is the ultimate comfort food! You’ll love how the simple ingredients come together to create the most delicious, sweet, and creamy dessert.

This pie comes from Indiana (did you know that it’s their official state pie?? That’s a thing!) and man, do they love it there! I wanted to do it justice and I think this turned out so delicious!

Sugar Cream Pie Recipe Ingredients

You’ll love how simple these sugar cream pie ingredients are, yet it’s still packed with so much flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

Crust

  • All-purpose flour: Flour is the bulk of the crust that gives it structure and texture.
  • Salt: Enhances the flavors of the other ingredients!
  • Shortening: Acts as the fat, and it gives the crust a tender flaky texture.
  • Cold Water: Binds the dough together. The coldness keeps the fat solid which is key to making the crust flaky.
Overhead shot of pie crust ingredients. Overhead shot of pie crust ingredients.

Filling

  • Cornstarch: Helps thicken to achieve the smooth creamy texture of the pie.
  • Granulated sugar: The star of the show! Sugar adds a rich sweetness to the pie filling.
  • Salt: Balances the sweetness and enhances the flavors.
  • Unsalted butter: Adds a rich and creamy texture to the filling.
  • Heavy whipping cream: Contributes to the creamy consistency and adds the creamy flavor.
  • Whole milk: Combines with the heavy cream to create a luxurious texture.
  • Vanilla extract or paste: Adds a sweet depth of flavor.
Overhead shot of labeled sugar cream pie filling ingredients. Overhead shot of labeled sugar cream pie filling ingredients.

Cinnamon Topping

  • Salted butter: Adds a rich buttery flavor to the slightly crunchy top.
  • Granulated sugar: Creates the caramelized topping and adds a hit of sweetness.
  • Cinnamon: Gives a depth and warmth of spice and flavor.
Overhead shot of labeled cinnamon topping ingredients. Overhead shot of labeled cinnamon topping ingredients.

How to Make Hoosier Pie

With these simple instructions, you will feel like a pro, whatever your baking level. You can even simplify and use a store-bought pie crust.

Crust

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit and then set aside a 9-inch pie pan.
  2. Dough Ingredients: Add the flour and salt to a large bowl and then whisk to combine. Use a pastry cutter to cut in the shortening until it is the size of small peas.
  3. Cold water: Add 4 tablespoons of cold water to the flour and stir with a fork until it begins to come together. Add a tablespoon or two of additional water until a dough forms. Press the dough into a ball.
  4. Roll Out: Roll the dough out on a lightly floured surface until it forms a circle that’s 2-3 inches wider than your pie pan.
  5. Crimp crust: Roll the dough onto the rolling pin and then unroll it over the pie pan. Press the crust into the pan and then crimp the edges as desired. Prick the bottom of the crust several times with a fork.
  6. Bake: Place a sheet of parchment in the bottom of the crust and add pie weights or unbaked beans until the bottom of the crust is filled. Bake for 10-12 minutes before removing the parchment paper and the pie weights or beans, then bake for an additional 7-8 minutes until the bottom of the crust is beginning to brown.
  7. Reduce heat: Reduce the oven to 325 degrees Fahrenheit when the pie crust comes out.

Blind Baked Pie Crust

The method used for this pie crust is called “blind baking”. It’s because the crust is par-baked first, without the filling and then baked again once the filling is ready. For more tips and tricks on this method see my post How To Blind Bake a Pie Crust!

Overhead shot of crust ingredients in glass bowl with pastry cutter. Overhead shot of crust ingredients in glass bowl with pastry cutter.
Cut the shortening into the flour.
Overhead shot of crust dough in a ball in a bowl. Overhead shot of crust dough in a ball in a bowl.
Add the water and form the dough.
Overhead shot of pie crust being rolled out on floured surface, with rolling pin. Overhead shot of pie crust being rolled out on floured surface, with rolling pin.
Roll the dough out.
Overhead shot of pie crust crimped edges in a pie pan. Overhead shot of pie crust crimped edges in a pie pan.
Press the dough into the pan and crimp.

Filling

  1. Whisk: While the crust is baking, whisk the cornstarch, sugar, and salt before adding the butter, cream, and milk. Cook over medium heat while whisking constantly until the mixture starts to thicken, about 6-7 minutes. Once thickened to a thin pudding-like consistency, turn off the heat and whisk in the vanilla.
  2. Pour: Pour the sugar cream pie filling into the crust right after you finish par-baking it.

Cinnamon Topping

  1. Brush & sprinkle: Carefully brush the melted butter over the top of the filling and then sprinkle evenly with the cinnamon sugar.
  2. Bake & broil: Bake at 325 degrees Fahrenheit for 30 minutes before turning on the broiler. Broil for about 1 minute, or until the cinnamon topping starts bubbling.
  3. Cool & serve: Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving.
Overhead shot of pie filling ingredients in a pot with a whisk. Overhead shot of pie filling ingredients in a pot with a whisk.
Combine the filling ingredients and cook until thickened.
Overhead shot of cooked pie filling in pot with vanilla extract in it. Overhead shot of cooked pie filling in pot with vanilla extract in it.
Remove from the heat and add the vanilla.
Overhead shot of pie crust in pie pan, filled with pie filling, with melted butter over the top. Overhead shot of pie crust in pie pan, filled with pie filling, with melted butter over the top.
Brush the melted butter over the top.
Overhead shot of pie before it has been placed in the oven with cinnamon sugar mixture over the top. Overhead shot of pie before it has been placed in the oven with cinnamon sugar mixture over the top.
Sprinkle cinnamon sugar over the butter.

Tips for a Perfect Pie

I know some people are intimidated by baking, but these tips will put you at ease and ensure that your sugar cream pie turns out just like mine!

  • Pre-made pie crust: To simplify this recipe, you can use a store-bought pie crust.
  • Do NOT boil: Make sure the filling doesn’t boil! Bring it only to a simmer and whisk constantly to avoid scorching the milk and cream. If it begins to bubble too much, turn down the heat.
  • Broiling: Watch the pie carefully while it broils! Broiling at the end of baking helps the cinnamon sugar crust caramelize, but it can quickly go from caramelizing to burning. All you need is 1-2 minutes, just until the cinnamon layer is bubbling.
  • Vanilla paste or extract? I like to add half vanilla extract and half vanilla paste, but using just one or the other is just fine in this recipe.
  • Is sugar cream pie the same as chess pie? Nope! Chess pie is a custard pie made with eggs, and the custard is poured right into the crust after being mixed. Sugar cream pie has no eggs, and the filling is partially cooked on the stovetop before being added to the pie crust. Plus, sugar cream pie has a delicious cinnamon sugar crust, whereas chess pie has a little bit of cornmeal that adds texture to the custard.

Overhead shot of a slice of sugar cream pie plated with a fork and a bite cut out of it. Overhead shot of a slice of sugar cream pie plated with a fork and a bite cut out of it.

How to Store Hoosier Pie Leftovers?

If you’re lucky enough to have some sugar cream pie leftovers after your family has finished, here’s how to store them properly.

In the Refrigerator: Sweet cream pie can be stored covered in the fridge for up to 7 days.

Overhead shot of completed sugar cream pie. Overhead shot of completed sugar cream pie.

More Sweet Treats

If you love this sugar cream pie, then you are sure to love these other delectable recipes!

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Crust

  • Preheat the oven to 375 degrees Fahrenheit and set aside a 9-inch pie pan.

  • Add the flour and salt to a large bowl and whisk to combine. Use a pastry cutter to cut in the shortening until it is the size of small peas.

  • Add 4 tablespoons of cold water to the flour and stir with a fork until it begins to come together. Add a tablespoon or two of additional water until a dough forms. Press the dough into a ball.

  • Roll the dough out on a lightly floured surface until it forms a circle that’s 2-3 inches wider than your pie pan.

  • Roll the dough onto the rolling pin and then unroll it over the pie pan. Press the crust into the pan and crimp the edges as desired. Prick the bottom of the crust several times with a fork.

  • Place a sheet of parchment in the bottom of the crust and add pie weights or unbaked beans until the bottom of the crust is filled. Bake for 10-12 minutes before removing the parchment paper and the pie weights or beans and bake for another 7-8 minutes until the bottom of the crust is beginning to brown. Reduce the oven to 325 degrees Fahrenheit when the pie crust comes out.

Filling

  • While the crust is baking, whisk the cornstarch, sugar and salt before adding the butter, cream, and milk. Cook over medium heat while whisking constantly until the mixture starts to thicken, about 6-7 minutes. Once thickened to a thin pudding-like consistency, turn off the heat and whisk in the vanilla.

  • Pour the filling into the crust once it’s finished par-baking.

Cinnamon Topping

  • Carefully brush the melted butter over the top of the filling and sprinkle evenly with the cinnamon sugar.

  • Bake at 325 degrees Fahrenheit for 30 minutes before turning on the broiler and broiling for just about 1 minute, until the cinnamon topping starts bubbling.

  • Remove from the oven and let the pie cool to room temperature before chilling in the refrigerator for at least 4 hours before serving.

Calories: 525kcalCarbohydrates: 47gProtein: 4gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 81mgSodium: 205mgPotassium: 118mgFiber: 1gSugar: 28gVitamin A: 1.015IUVitamin C: 0.3mgCalcium: 78mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Fun info! This is an Amish/shaker recipe that originated in Indiana sometime in the 1800s. It is the unofficial state pie of Indiana.