Sugar Cream Pie

Smooth, rich, and oh-so-creamy, this Sugar Cream Pie is a timeless dessert that wraps you in comfort with every bite. It’s simple yet deeply satisfying, with a silky vanilla custard filling, a golden buttery crust, and a delicate dusting of cinnamon sugar on top. There’s a reason it’s called “Hoosier Pie” — it’s pure heartland sweetness and pure joy on a plate.

Behind the Recipe

This pie is the kind of recipe that feels like it’s been passed down for generations — because it has. Sugar Cream Pie is one of those desserts that brings back memories of family gatherings, small-town diners, and cozy kitchens where the simplest ingredients made the most magical treats. It started for me one chilly afternoon when I wanted something warm, creamy, and comforting without needing a dozen fancy steps. One bite, and I knew this was a recipe worth keeping close.

Recipe Origin or Trivia

Sugar Cream Pie is famously known as Indiana’s state pie, earning the nickname “Hoosier Pie.” The recipe dates back to the early 1800s when settlers needed a dessert that could be made with pantry staples — no fresh fruit, no fancy ingredients, just sugar, cream, butter, and love. The Amish and Shaker communities helped popularize it, often calling it “desperation pie” because it was born from necessity but turned into something truly special.

Why You’ll Love Sugar Cream Pie

This pie is elegance in simplicity — creamy, comforting, and always a hit. Here’s why it deserves a spot in your dessert lineup:

Versatile: Perfect for holidays, potlucks, or quiet nights with coffee.

Budget-Friendly: Uses just a few simple ingredients found in any kitchen.

Quick and Easy: No complicated fillings or special equipment needed.

Customizable: Add nutmeg, cinnamon, or even a caramel drizzle if you like.

Crowd-Pleasing: A dessert that everyone loves, even picky eaters.

Make-Ahead Friendly: The flavor deepens as it chills.

Great for Leftovers: It keeps beautifully for several days in the fridge.

Chef’s Pro Tips for Perfect Results

Making Sugar Cream Pie is all about small details. Here’s how to get it just right:

• Blind bake your crust so it stays flaky and doesn’t turn soggy.
• Whisk constantly while cooking the filling to keep it smooth and lump-free.
• Use real butter for that classic, rich flavor.
• Chill before serving for a firm, creamy slice that holds together perfectly.
• Dust with cinnamon sugar right before baking for a signature caramelized top.

Kitchen Tools You’ll Need

You don’t need much for this pie — just a few reliable tools:

9-inch Pie Dish: For that classic pie shape and even baking.

Medium Saucepan: To cook the creamy filling.

Whisk: Essential for smooth, lump-free custard.

Mixing Bowl: For combining dry ingredients.

Measuring Cups and Spoons: To keep proportions just right.

Ingredients in Sugar Cream Pie

This dessert proves that simple ingredients can create extraordinary flavor:

1. Granulated Sugar: 1 cup. The base sweetness that defines this pie.
2. All-Purpose Flour: 3 tablespoons. Helps thicken the creamy filling.
3. Heavy Cream: 1 cup. Adds luxurious texture and richness.
4. Milk: 1 cup. Lightens the filling while keeping it smooth.
5. Unsalted Butter: 4 tablespoons. Gives depth and velvety flavor.
6. Vanilla Extract: 2 teaspoons. Brings warm, comforting notes.
7. Ground Cinnamon: ½ teaspoon. Adds a hint of spice and color.
8. Salt: A pinch. Balances sweetness.
9. Unbaked Pie Crust: 1 (9-inch). The buttery base that holds it all together.

Ingredient Substitutions

Need a few swaps? Here are some easy ones:

Heavy Cream: Use half-and-half for a lighter pie.

Flour: Cornstarch works as a gluten-free thickener.

Vanilla Extract: Try maple or almond extract for a twist.

Cinnamon: A mix of cinnamon and nutmeg gives extra warmth.

Pie Crust: Use a graham cracker or shortbread crust if preferred.

Ingredient Spotlight

Heavy Cream: The heart of the filling — it’s what gives the pie its silky, custard-like texture.

Vanilla Extract: The aromatic sweetness of vanilla balances the sugar perfectly, creating that old-fashioned flavor you can’t get enough of.

Instructions for Making Sugar Cream Pie

You’ll be amazed at how simple and satisfying this pie is to make. Let’s dive in.

1. Preheat Your Equipment:
Preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch dish and prick the bottom with a fork.

2. Combine Ingredients:
In a bowl, whisk together sugar, flour, and salt. In a medium saucepan, combine heavy cream, milk, and butter over medium heat until warm.

3. Prepare Your Cooking Vessel:
Gradually whisk the dry ingredients into the warm mixture, stirring constantly to prevent lumps. Cook until it thickens and gently bubbles.

4. Assemble the Dish:
Remove from heat and stir in vanilla extract. Pour the filling into the prepared crust, spreading it evenly.

5. Cook to Perfection:
Sprinkle cinnamon sugar evenly across the top. Bake for about 25–30 minutes or until the filling is set and the crust is golden.

6. Finishing Touches:
Cool at room temperature for 1 hour, then refrigerate for at least 2 more hours before slicing.

7. Serve and Enjoy:
Serve chilled with a dollop of whipped cream or a sprinkle of nutmeg.

Texture & Flavor Secrets

The beauty of Sugar Cream Pie lies in its contrast — a crisp, flaky crust paired with a smooth, custardy center. The top gets a light caramelized layer from the cinnamon sugar, creating a delicate crackle with each bite. The flavor is rich yet mellow, creamy yet perfectly balanced.

Cooking Tips & Tricks

Get bakery-quality results every time with these simple tips:

• Stir constantly when cooking the filling to avoid scorching.
• For extra silkiness, strain the filling before pouring into the crust.
• Don’t overbake — the filling should jiggle slightly when done.
• Chill overnight for a cleaner slice.

What to Avoid

Avoid these mistakes for the best texture and taste:

• Don’t skip chilling time — it’s key for structure.
• Avoid low-fat ingredients, which can make the filling watery.
• Don’t overbake or the filling may curdle.

Nutrition Facts

Servings: 8
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Sugar Cream Pie is even better the next day. You can make it 1–2 days ahead and store it covered in the refrigerator. It keeps for up to 4 days. Serve cold or let it sit out for 10 minutes before serving for a creamier texture. Avoid freezing, as it can change the texture.

How to Serve Sugar Cream Pie

Serve this pie chilled, dusted with extra cinnamon or nutmeg. It pairs beautifully with coffee, tea, or a splash of cold milk. For a festive touch, add a small dollop of whipped cream or a drizzle of caramel sauce.

Creative Leftover Transformations

Got leftovers? Lucky you! Here’s how to reinvent them:

• Cube leftover pie and layer it into parfaits with whipped cream.
• Warm a slice and top with berries for breakfast dessert.
• Crumble it into milkshakes for a sweet twist.

Additional Tips

Keep things simple and sweet with these final notes:

• Add a little brown sugar to the topping for a deeper flavor.
• Use real butter, not margarine, for that authentic taste.
• A touch of nutmeg can give it a nostalgic bakery aroma.

Make It a Showstopper

Serve your pie on a decorative cake stand or plate with a dusting of powdered sugar and cinnamon. Add a light drizzle of caramel or maple syrup to elevate its presentation. A single lemon twist or mint sprig adds a beautiful contrast of color.

Variations to Try

• Brown Sugar Cream Pie: Swap half the sugar for brown sugar for a caramel flavor.
• Nutmeg Cream Pie: Use nutmeg instead of cinnamon for a cozy, spiced version.
• Maple Sugar Pie: Add maple syrup for a rustic, autumn twist.
• Chocolate Swirl Pie: Drizzle melted chocolate into the filling before baking.
• Coconut Cream Variation: Stir in shredded coconut for extra texture.

FAQ’s

1. Can I use a store-bought crust?
Absolutely — it saves time and works perfectly.

2. Can I make this gluten-free?
Yes, just use a gluten-free crust and cornstarch instead of flour.

3. Do I have to refrigerate it?
Yes, refrigeration helps the filling set properly.

4. Can I use milk instead of cream?
You can, but the texture will be slightly lighter and less rich.

5. How do I know when it’s done baking?
The filling should be just set with a little jiggle in the center.

6. Can I use brown sugar?
Yes! It’ll give the pie a caramel-like depth.

7. Is it served warm or cold?
Traditionally chilled, but room temperature is also delicious.

8. Can I double the recipe?
Yes, but use two pie dishes to ensure even baking.

9. How do I prevent soggy crust?
Blind bake the crust and brush with egg wash before adding filling.

10. What’s the best topping?
A sprinkle of cinnamon sugar or fresh whipped cream — simple and perfect.

Conclusion

Sugar Cream Pie is proof that sometimes the simplest desserts are the most unforgettable. With its silky texture, buttery crust, and sweet vanilla filling, it’s pure comfort in every bite. Whether it’s your first time making it or your family’s favorite for years, this pie is always a warm invitation to slow down, savor, and smile.

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