Sugar Cream Pie is also called Hoosier Pie or Indiana Sugar Cream Pie. It’s simple and creamy good. Made with basic ingredients, sugar, butter & cream (all the best things!) It’s a custard like texture with just the right amount of cinnamon and nutmeg on top! You are gonna love this pie!
Do you ever eat something or make something and say, “where have you been all my life?!” haha. Well, that happened with this pie. It’s a recipe that has been around for a long time, like 1800’s. It’s most famous in Indiana from what I could find. But somehow I’d never heard of it till this year. Well, I am sure glad I came across this recipe. It needs to be added to your pie line up for sure.
And speaking of pies, do you love them? For me, I really only love pies that involve chocolate, some sort of “cream” or a nice apple pie with a crumble top is divine. Pies just haven’t ever been my favorite dessert (but don’t get me wrong, I still love some good pie!) These chocolate pecan pie bars are so amazing, by the way 😉 Especially if pie making isn’t your thing.
Apparently this pie has been around for a loooooong time. Like I think the 1850’s is what I read. It was a pie the Amish / Shaker communities would make when the apple bins were empty. It’s most commonly know now days in the midwest. Indiana to be exact. Some call this, “Hoosier” Pie, Sugar Cream Pie, Sweet Cream Pie, it’s got a bunch of names. I saw a few recipes online. Some involve baking the pie. I went with the stove top method (you just have to pre-bake your crust & broil the topping!) The pie turned out awesome!
How to make Sugar Cream Pie:
- Start with a baked pie crust. I used a frozen one to save time, don’t judge me! haha
- Mix together sugar and cornstarch and then set it aside.
- Then all you do is melt butter in a saucepan, add in the heavy cream and sugar/cornstarch mixture and whisk, whisk, whisk till it boils. Boil for 1 minute (don’t stop whisking) then remove from the heat.
- Pour the thick cream into the baked pie shell.
- Now you pour melted butter over the top of the pie, sprinkle cinnamon and nutmeg all over and broil till it bubbles! Let it chill and then enjoy!
And the topping is just so good. Buttery, yummy & perfectly spiced!
I hope you enjoy this pie! We sure did! I’d love it if you followed Baked in AZ on:
If you make this, be sure to tag me on Instagram @bakedinarizona and use the hashtag #bakedinazrecipe so I can see! I love seeing what you are up to in your kitchens!
Sugar Cream Pie is also called Hoosier Pie or Indiana Sugar Cream Pie. It's simple and creamy good. Made with basic ingredients, sugar, butter & cream (all the best things!) It's a custard like texture with just the right amount of cinnamon and nutmeg on top! You are gonna love this pie!
- 1 (9") pre-baked pie crust (I used a frozen deep dish)
- 4 tablespoons cornstarch
- 1 cup sugar
- 4 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons butter (melted)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Whisk the cornstarch and sugar together and set aside. Put the butter in a medium sized pot and melt over medium heat. Add the heavy cream and mix. Next add the cornstarch and sugar mixture and whisk together until it comes to a boil. Don't stop whisking! Boil of 1 minute and then remove from the heat. Add the vanilla & stir until combined. Pour the cream mixture into the baked pie shell.
Turn your oven on to broil. Drizzle the melted butter over the top of the pie. In a small bowl, mix together the cinnamon and nutmeg. Sprinkle over the top of the melted butter.
Place the pie under the broiler until the butter starts to bubble and surface starts to brown. It won't take long, watch it close. Take it out and let cool. Refrigerate until firm, about 4 hours. Serve at room temp or cold. I prefer it cold from the fridge. Store in the fridge.