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:
INSTAGRAM | FACEBOOK | PINTEREST
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.
Source: adapted from here & Saving Room for Dessert.
I love anything with cream so I’m going to give this a try. The only question I have is the nutmeg- I kinda shy away from it. Do you think it would taste ok with just cinnamon or does the combination take away the nutmegginess, lol, yes that’s now a word.
This pie looks a lot like an old fashioned egg custard. I know the difference being the addition of cinnamon and the lack of egg yolks. I can see the texture is probably very similar, so how about the favor? I looove egg custard, so if it’s similar I’d love to give it a try.
Thanks in advance for your time.
I think it would be similar. I love custard too. I think you should try it! We loved it! Its just a really creamy, sweet pie with a little spice.
My family LOVES this dessert. It tastes like creme brule in pie form – absolutely fabulous and is now in my top 3 favorite desserts!
Yay! That makes me so happy! It is so yummy, so glad you all loved it too.
xo,
Adell
I’m going to try this. I’m from Indiana and sugarcream pie is my favorite!! I will let u know
Yay! Please let us know how you like it!
xo,
Adell
This southern girl loves this it yankee pie!
Yay! Isn’t it so creamy good?!
xo,
Adell
I’ve been trying to find my mom’s Sweet Cream Pie recipe and will use this one. My mom was an amazing cook and made everything, EVERYTHING from scratch growing up and this was one of my fav desserts. She passed away several years ago from cancer far too young and I’ve not ever had anyone’s but hers. Looking forward to trying this!
I am so glad you found this recipe! What an amazing Mom, so sorry for your loss. I hope you love the pie!
xo,
Adell
Really great pie. I thought that cream mixture was never going to come to a boil but once it did Look Out!
Thank you! So happy to hear you loved the pie 🙂
xo,
Adell
Did I miss the part where you bake the pie? It only says put the cream mixture in pie shell then put under broiler.
Correct. You don’t bake the pie, just broil the topping. You bake the filling on the stove 🙂 And it will set up.. Enjoy!
I am actually from Indiana and made this pie today. It’s a keeper. I love it! Have you ever added a little sugar to the topping to make a crunchy layer on top. If so, how much?
Yay! I am so glad you liked this pie :). I haven’t tried sugar on top but that sounds like a good idea. I would just sprinkle a teaspoon or so on top and try it out!
I see vanilla in the list of ingredients but I don’t see where to add it in the directions. I did make this pie and I added the vanilla after I removed it from the heat. It was wonderful. My dad grew up eating this pie and he loved it. He said it was just like his mom’s. This was very easy to make. Thank you for the recipe. I will be making this often.
I am so happy to hear your Dad enjoyed it! Yes, add the vanilla after you remove from the heat is right! (I updated the recipe!) Thanks for the feedback. Happy Holidays!
Where does the vanilla come into play?
So sorry! I added that instruction to the recipe. You add it after you remove the cream mixture from the heat. Just stir it in then pour into the pie crust.
Oh em gee! This is amazing my husband says he wants to marry me again!!!!
YES!!!!
Never heard of this pie. While I was looking for some type of cream pie stumbled upon this. I made it and very happy with the results…..sweet, creamy with slight flavor of “fall spices” with the cinnamon and nutmeg. Used it in a butter pie crust ( Brenda Gantt recipe ) and am most please with the results. By the way a really quick pie to make.
I love the “fall spices” too 🙂 it is a quick pie and so yummy! the best kind, right?!
haha
Hi Adell
Do you have to refrigerate this pie?
Hello! I would refrigerate it. 🙂
This is the best Sugar Cream Pie recipe! I made it for my brother’s birthday since it’s his favorite. It was a huge hit! So simple & yummy! ♡
I am so glad you liked it and it was a huge hit! Happy birthday to your brother!