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Homemade sugar cream pie slice with golden crust, creamy filling, caramelized top, and whipped cream dusted with cinnamon on a wooden plate.

Sugar Cream Pie

A creamy, old-fashioned Indiana Sugar Cream Pie—also known as Hoosier Pie—made with simple pantry staples. This no-egg custard pie features a silky vanilla filling topped with nutmeg for a nostalgic, comforting dessert straight from Midwestern kitchens.
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Course: Dessert
Cuisine: American, Midwestern
Keyword: Amish sugar cream pie recipe, Indiana sugar cream pie recipe, Old fashioned sugar cream pie, Sugar Cream Pie, Sugar cream pie near me, Sugar cream pie origin, Sugar cream pie recipe with milk, Sugar Cream pie where to buy
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8 slices
Calories: 390kcal
Cost: $7

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 110mg | Sugar: 30g | Vitamin A: 900IU | Calcium: 70mg | Iron: 1mg