Indiana Sugar Cream Pie

Sugar cream pie is a classic Indiana dessert with an unbaked flaky crust and a silky vanilla cream filling that bakes until the edges are set and the center still has a slight jiggle. A dusting of cinnamon and nutmeg on top gives it that familiar Hoosier-pie look. For more creamy desserts, try this coconut pie and this pecan pie cobbler.

Why You’ll Love This Indiana Sugar Cream Pie

• Simple pantry filling: white sugar, a little brown sugar, flour, cream, milk, butter and vanilla are all you need.
• No eggs in the custard: the filling thickens with flour as it bakes, which is the traditional Hoosier method.
• Make-ahead dessert: the pie needs time to cool and chill, so you can bake it the day before you serve it.
• Holiday-table look: a pale vanilla filling, a cinnamon-nutmeg dusting and a golden fluted crust look special without extra topping.
• Easy method: whisk, pour, bake, then let it set.

What Is Sugar Cream Pie?

Sugar cream pie, also called Hoosier pie, is Indiana’s official state pie. It is a baked cream pie with a sweet vanilla filling, usually thickened with flour or cornstarch instead of eggs, then finished with cinnamon and a little nutmeg on top. For a short background on the dish, see this overview of sugar cream pie.

Ingredients for Indiana Sugar Cream Pie

• 1 unbaked 9-inch pie crust
• 3/4 cup white sugar
• 1/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 cup whole milk or half-and-half
• 4 tablespoons unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Ingredient Notes

• Pie crust: use an unbaked 9-inch crust, homemade or store-bought, fitted into a standard pie plate with the edges crimped. A deep-dish crust can leave the filling too shallow.
• Sugars: white sugar keeps the filling pale and classic. A little light brown sugar adds a gentle caramel note, or use 1 cup white sugar and skip the brown sugar.
• Flour: all-purpose flour is the usual thickener in a home sugar cream pie. To use cornstarch instead, start with 1/4 cup and whisk it thoroughly with the sugars so it does not clump.
• Cream and milk: heavy cream gives the filling its richness, and whole milk or half-and-half keeps it silky. Two cups of heavy cream make a thicker pie.
• Butter and vanilla: melted butter helps the filling set smoothly. Use a full 1 1/2 teaspoons of vanilla.
• Cinnamon and nutmeg: these go on top, not mixed through the filling, so you get that classic dusted surface after baking.

How to Make Sugar Cream Pie

1. Heat the oven: preheat the oven to 425°F. Fit the unbaked crust into a 9-inch pie plate, crimp the edges, and set the pie plate on a rimmed baking sheet to catch any drips.
2. Mix the dry ingredients: in a medium bowl, whisk the white sugar, brown sugar, flour and salt until the mixture looks even and no lumps of flour remain.
3. Add the liquids: whisk in the heavy cream, milk, melted butter and vanilla until the filling is smooth and pourable.
4. Fill the crust: pour the filling into the unbaked pie crust. Sprinkle the cinnamon and nutmeg evenly over the top.
5. Bake: bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake 35 to 45 minutes more. The edges should look set and slightly puffed, and the center should still jiggle a little when you gently nudge the pan. If the crust browns too quickly, loosely tent the edges with foil.
6. Cool and chill: cool the pie on a wire rack for at least 2 hours, until it is no longer warm in the center. Refrigerate for at least 4 hours, or overnight, until the filling is fully set and easy to slice.

Hands-on time is about 15 minutes, and baking takes about 45 to 55 minutes, plus cooling and chilling. The recipe serves 8.

Tips for the Best Sugar Cream Pie

• Whisk the flour in first: mixing the flour with the sugars before adding the cream helps keep the filling smooth.
• Use a baking sheet: cream pies can bubble at the edges, and a rimmed sheet catches drips.
• Trust the slight jiggle: if the center is completely firm in the oven, the pie may turn out too stiff after it chills. The filling continues to set as it cools.
• Protect the crust: foil around the edges after the first 15 to 20 minutes keeps the fluted crust from getting too dark.
• Wait to slice: cutting a warm sugar cream pie will make the filling run. Chill it until cold, then wipe the knife clean between slices.

What to Serve With Sugar Cream Pie

This pie is rich enough to stand on its own, with a little whipped cream if you like. It sits nicely beside pineapple coconut cream dessert and this apple pie cheesecake. For a holiday spread, add these classic homemade cinnamon rolls.

Variations

• All heavy cream: use 2 cups heavy cream and skip the milk for a thicker, richer filling. Start checking doneness a little early.
• All white sugar: replace the brown sugar with 1/4 cup more white sugar for a paler, more vanilla-forward pie.
• Cornstarch thickener: swap the 1/3 cup flour for 1/4 cup cornstarch, whisked with the sugars until completely smooth.
• Extra spice: add a pinch more cinnamon on top, or a tiny extra pinch of nutmeg, for a stronger holiday aroma.

Storage

Because the filling is made with cream and milk, keep sugar cream pie refrigerated. Cover it once it is fully chilled and store it for up to 3 to 4 days. Serve it cold, or let a slice sit out for about 15 minutes if you want a slightly softer custard. Freezing is not ideal, as the filling can turn watery as it thaws. For leftover safety, see the USDA leftovers and food safety guidance.

FAQ

What is sugar cream pie?

It is a classic Indiana dessert, also called Hoosier pie, with an unbaked crust and a sweet vanilla cream filling that bakes until just set. The filling is usually thickened with flour or cornstarch rather than eggs, then dusted with cinnamon and nutmeg.

Why is the center of my sugar cream pie still jiggly?

A slight jiggle in the center at the end of baking is what you want. The edges should be set, and the filling will firm up as it cools and chills. If the whole top still looks liquid after baking, give it 5 to 10 minutes more.

Does sugar cream pie have to be refrigerated?

Yes. Cool it at room temperature first, then refrigerate it until it is fully set. Keep leftovers covered in the refrigerator, since the filling is dairy-based.

Can I use a store-bought pie crust?

Yes. An unbaked refrigerated or frozen 9-inch crust works well. If it is frozen, thaw it first if the package says to, then fill and bake as directed.

Can I make sugar cream pie ahead of time?

Yes. Bake it the day before, cool it, and chill it overnight. The slices cut more cleanly after a long chill.