This sugar cream pie recipe comes straight from my grandmother's handwritten cookbook, passed down through generations of Indiana home bakers. Known as the Hoosier sugar cream pie, this simple custard pie uses pantry staples you probably already have - no eggs, no special ingredients, just cream, sugar, and a little magic. After making this traditional sugar cream pie dozens of times for church potlucks and family gatherings, I've mastered the technique that creates that signature smooth, creamy filling with the perfect hint of vanilla and nutmeg on top.
Why This Indiana Sugar Cream Pie Works
Unlike fancy pies that need precise temperatures and tricky techniques, this Amish sugar cream pie recipe is wonderfully forgiving. The filling comes together right in the unbaked pie crust, then bakes into a silky custard that's part pudding, part cream filling. liam loves watching it transform in the oven - it goes in looking like sweetened milk and comes out set and golden. This classic sugar cream pie earned its nickname "Hoosier Pie" because pioneer women could make it year-round without fresh fruit or expensive ingredients.
Jump to:
- Why This Indiana Sugar Cream Pie Works
- Sugar Cream Pie Ingredients
- How To Make Sugar Cream Pie Step By Step
- Delicious Variations on Sugar Cream Pie
- Storing Your Sugar Cream Pie
- Equipment
- Smart Swaps for Sugar Cream Pie
- Top Tip
- Why Make This Sugar Cream Pie Recipe
- FAQ
- Midwest Comfort Made Simple!
- Related
- Pairing
- Sugar Cream Pie
Sugar Cream Pie Ingredients
For the Pie Crust:
- All-purpose flour
- Cold butter
- Salt
- Ice water
- Sugar pinch
The Creamy Filling:
- Heavy cream
- Whole milk
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Salt
- Butter pieces
Signature Topping:
- Ground nutmeg
- Cinnamon
See recipe card for quantities.
How To Make Sugar Cream Pie Step By Step
Years of making this Indiana sugar cream pie recipe taught me this foolproof method:
Step 1: Prepare Your Pie Crust
Roll out your pie crust and fit it into a 9-inch pie pan, crimping the edges however you like - fancy or simple both work. Don't poke holes in the bottom like you would for some pies. Pop it in the fridge while you make the filling. A cold crust helps prevent a soggy bottom when you pour in the liquid filling. If you're using a store-bought crust, just unroll it and press it into your pan.
Step 2: Mix the Sugar Cream Filling
In a medium bowl, whisk together sugar and flour until combined - this helps prevent lumps. Slowly pour in the cream and milk while whisking constantly. Add vanilla and a pinch of salt. The mixture will look thin and milky, almost like sweetened cream for coffee. Don't worry - that's exactly how this traditional sugar cream pie recipe should look at this stage. The magic happens in the oven.
Step 3: Assemble and Start Baking
Pour the cream mixture into your unbaked pie crust. Dot the top with small pieces of butter - they'll melt and create richness throughout the filling. Generously dust the entire top with ground nutmeg. This Hoosier sugar cream pie gets its signature look from that speckled nutmeg topping. Bake at 450°F for 15 minutes - this high heat jump-starts the setting process.
Step 4: The Important Stir
After 15 minutes, reduce the oven temperature to 350°F. Carefully pull out the oven rack (don't remove the pie) and gently stir the filling with a fork, breaking up any skin that formed on top. This step makes the difference between a smooth, creamy custard pie and one with a thick skin layer. Slide the rack back in and continue baking for another 30-35 minutes.
Step 5: Cool and Set Your Amish Sugar Cream Pie
The pie is done when the edges are set but the center still has a slight jiggle - like Jell-O that's almost set. It'll look underdone, but it continues setting as it cools. Let it cool on the counter for an hour, then refrigerate for at least 3 hours before slicing. This no egg sugar cream pie needs that chill time to firm up properly. Slice cold and serve as is, or let it come to room temperature for softer texture.
Delicious Variations on Sugar Cream Pie
From years of experimenting with this simple sugar cream pie, these twists are family favorites:
Brown Sugar Cream Pie
- Replace white sugar with packed brown sugar
- Add extra splash of vanilla extract
- Creates caramel-like flavor depth
- Richer golden color throughout
Maple Sugar Cream Pie
- Substitute half the sugar with pure maple syrup
- Add ½ teaspoon maple extract to filling
- Top with candied pecans after baking
- Perfect fall and winter dessert
Vanilla Bean Custard Pie (Extra Rich)
- Use all heavy cream instead of milk mixture
- Scrape in seeds from 1 vanilla bean
- Double the vanilla extract amount
- Luxury version for special occasions
Spiced Sugar Cream Pie
- Add ½ teaspoon cinnamon to sugar mixture
- Double the nutmeg on top
- Include pinch of cardamom in filling
- Warm spice notes throughout
Storing Your Sugar Cream Pie
Refrigerator Storage (3-4 days)
- Cover loosely with plastic wrap
- Store in coldest part of fridge
- Keep away from strong odors
- Best within 2 days
Serving Options
- Serve chilled for firm slices
- Room temperature for creamier texture
- Add whipped cream on top
- Dust with extra nutmeg
Not Freezer Friendly
- Cream filling separates when frozen
- Texture becomes grainy
- Crust gets soggy
- Always make fresh
Travel Tips
- Travels well to potlucks
- Keep in cooler with ice packs
- Cover top carefully
- Slice at destination
Equipment
- 9-inch pie pan
- Rolling pin (if making crust)
- Mixing bowls
- Whisk
- Fork for stirring
Smart Swaps for Sugar Cream Pie
Crust Options:
- Homemade → Store-bought pie crust
- Butter → Shortening (more tender)
- Regular → Graham cracker crust
- Traditional → Gluten-free pie crust
Filling Variations:
- Heavy cream → Half-and-half (lighter)
- Whole milk → 2% milk (less rich)
- White sugar → Brown sugar (maple sugar cream pie style)
- Butter → Margarine (dairy-free attempt)
Flavor Twists:
- Vanilla → Almond extract
- Nutmeg only → Add cinnamon
- Plain → Coconut extract (coconut cream pie variation)
- Simple → Add maple syrup
Top Tip
- Making this old fashioned sugar cream pie last summer, we ran out of nutmeg right before I was supposed to dust the top. liam suggested we try the apple pie spice blend sitting in the cabinet, and I figured why not - we were already committed. That mix of cinnamon, nutmeg, and allspice created this warm, cozy flavor that reminded everyone of fall even though it was July.
- Now we make it both ways - traditional with just nutmeg for purists, and our "secret spice" version for family dinners. His teacher, who grew up in Indiana eating the classic version, said ours tasted like her grandmother's but with something extra she couldn't quite place. liam just grinned and said it was "chef's magic."
- We also figured out that if you sprinkle just a tiny bit of the sugar on top of the nutmeg before baking, it caramelizes slightly and creates these little sweet spots on the surface. It's not traditional, but it adds nice texture contrast to the smooth, creamy filling. Sometimes the best recipes come from happy accidents and seven-year-old suggestions.
Why Make This Sugar Cream Pie Recipe
Making this sugar cream pie at home connects you to generations of Midwestern bakers who created magic from simple pantry staples. Store-bought versions are hard to find outside Indiana - even sugar cream pie Walmart doesn't always carry them, and when they do, they're loaded with preservatives and artificial flavors. This homemade sugar cream pie uses real cream, butter, and vanilla you can actually taste. The difference is huge - silky, delicate custard versus thick, gummy filling that tastes fake. Plus, you can adjust the sweetness to your liking and know exactly what's going into your dessert.
This old fashioned sugar cream pie also solves the "what should I bring" dilemma for potlucks and gatherings. It's unique enough that you won't see three other people showing up with the same dessert, but familiar enough that everyone loves it. The recipe is forgiving - if you can stir cream and sugar together, you can make this. No tempering eggs, no water baths, no fancy techniques that fail if you look at them wrong. liam helps me make this all the time, and his batches turn out just as good as mine. One pie serves 8 people generously, costs less than buying fancy desserts, and actually tastes better the day after you make it.
FAQ
Why is Indiana known for sugar cream pie?
Indiana is known as the home of sugar cream pie because Hoosier and Amish communities popularized this recipe in the 1800s. Pioneers could make this Indiana sugar cream pie year-round with pantry staples when fresh fruit was scarce, earning it the nickname "desperation pie" and later "Hoosier pie."
What is Dolly Parton's favorite pie?
Dolly Parton has mentioned loving banana pudding and coconut cream pie, though she hasn't publicly named a single favorite. While not her stated favorite, this sugar cream pie shares that same simple, comforting appeal of traditional Southern and Midwestern desserts she grew up with.
What's the difference between chess pie and sugar cream pie?
Chess pie contains eggs and cornmeal creating a firmer, cake-like texture, while sugar cream pie has no eggs and uses flour for thickening, resulting in a softer custard. This Amish sugar cream pie is creamier and more delicate than the denser chess pie.
What is in a sugar cream pie?
A sugar cream pie contains heavy cream, milk, sugar, flour for thickening, vanilla, butter, and nutmeg topping in an unbaked pie crust. Unlike custard pies, this old fashioned sugar cream pie uses no eggs, making it unique among cream-based desserts.
Midwest Comfort Made Simple!
Now you have everything to make this traditional sugar cream pie - from the simple filling to our spice blend discovery. This classic sugar cream pie proves that the best desserts don't need fancy ingredients, just good technique and quality basics.
Craving more comforting desserts? Try our Easy Frosted Coffee Brownies Recipe for a rich chocolate-coffee treat. Want warm fruit dessert? Our Easy Apple Cobbler Recipe Ready in 30 Minutes delivers cozy flavors fast. Need another classic? Our Best Chocolate Thumbprint Cookies Recipe is perfect for cookie trays and gift-giving!
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Pairing
These are my favorite dishes to serve with Sugar Cream Pie
Sugar Cream Pie
Equipment
- 1 9-inch pie pan (Glass or metal)
- 1 Rolling pin (If making homemade crust)
- 2 Mixing bowls (Medium and small)
- 1 Whisk (For combining filling)
- 1 Fork (For stirring during baking)
- 1 Measuring cup set (For liquids and dry ingredients)
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour - plus extra for dusting
- ½ cup cold butter - cut into small cubes
- ½ teaspoon salt
- 1 tablespoon sugar - optional
- 3-4 tablespoon ice water - until dough holds together
For the Cream Filling
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- ¼ cup all-purpose flour - for thickening
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon butter - cut into small pieces
Signature Topping
- ½ teaspoon ground nutmeg - traditional topping
- ¼ teaspoon cinnamon - optional, adds warmth
Instructions
- Roll out pie crust, fit into 9-inch pan, crimp edges, and chill while preparing filling.
- Whisk sugar and flour, add cream and milk gradually, then stir in vanilla and salt.
- Pour filling into crust, dot with butter, and sprinkle nutmeg evenly over the top.
- Bake at 450°F for 15 minutes to begin setting the filling.
- Reduce to 350°F, gently stir filling to break the skin, and continue baking 30-35 minutes.
- Cool 1 hour at room temperature, then refrigerate for at least 3 hours before serving.
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