Sugar Cream Pie, affectionately known as Hoosier Pie, stands as Indiana’s unofficial state dessert and represents the genius of pioneer cooking where humble pantry staples transform into something truly special. This classic Midwestern dessert features a buttery crust filled with a simple mixture of cream, sugar, flour, and butter that bakes into a silky, custard-like filling topped with a layer of caramelized sugar and warm spices. Originally created by Quaker and Amish settlers in Indiana during the 1800s when fresh ingredients were scarce, this pie earned the nickname “desperation pie” because it required no eggs, fruit, or other perishables – just shelf-stable ingredients that pioneer families always kept on hand. Despite its humble origins, sugar cream pie has transcended its practical beginnings to become a cherished tradition that showcases how the simplest ingredients, when treated with care, can create extraordinary desserts that taste like pure comfort in every creamy, sweet bite.
Serving: 8-10 slices
Cooking Time: 1 hour 15 minutes (plus cooling time)
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- Or 1 store-bought 9-inch pie crust
For the Sugar Cream Filling:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into small pieces
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cold butter, cut into tiny pieces
Instructions
Make the Pie Crust
In a large bowl, whisk together flour and salt. Add cold butter cubes and work into flour using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water, one tablespoon at a time, mixing just until dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll and Blind Bake
Preheat oven to 400°F. Roll chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie pan, trim excess to 1-inch overhang, and crimp edges decoratively. Prick bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Remove and reduce oven to 350°F.
Prepare the Filling Base
In a medium bowl, whisk together sugar and flour until well combined. This mixture will thicken the cream filling and prevent lumps. Set aside.
Heat the Cream Mixture
In a medium saucepan, combine heavy cream and whole milk over medium heat. Heat until just beginning to steam and small bubbles form around the edges – do not boil. Remove from heat and stir in vanilla extract and salt.
Combine and Mix
Gradually whisk the sugar-flour mixture into the warm cream, whisking constantly to prevent lumps. The mixture should be smooth and slightly thickened but still very pourable. Return to low heat and stir for 2-3 minutes until sugar dissolves completely.
Add Butter
Remove from heat and add the butter pieces, stirring until completely melted and incorporated. The butter adds richness and helps create the characteristic silky texture of sugar cream pie.
Pour into Crust
Pour the warm filling into the prepared pie crust. The filling should come nearly to the top of the crust. Gently tap the pan on the counter to release any air bubbles.
Create the Spiced Topping
In a small bowl, mix together sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the top of the filling. Dot the surface with tiny pieces of cold butter, which will melt and create a beautiful marbled effect.
Bake to Perfection
Place pie on a baking sheet to catch any drips. Bake at 350°F for 50-60 minutes. The pie is done when the filling is set around the edges but still has a slight jiggle in the center – it will continue to set as it cools. The top should be lightly golden with caramelized sugar.
Cool Completely
Remove pie from oven and let cool on a wire rack for at least 2 hours at room temperature, then refrigerate for at least 2 hours before serving. Sugar cream pie must be completely cool and set before slicing, or it will be too runny.
Serve and Enjoy
Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled or at room temperature. The filling should be creamy, silky, and custard-like with a hint of warm spice and caramelized sugar on top.
Nutritional Information
Per slice (based on 8 slices):
- Calories: 425
- Protein: 4g
- Carbohydrates: 42g
- Fat: 27g
- Fiber: 1g
- Sodium: 180mg
- Calcium: 10% Daily Value
- Saturated fat: 17g
- Cholesterol: 85mg
Helpful Tips
Cream Quality Matters: Use real heavy cream, not half-and-half or milk substitutes. The high fat content is essential for the pie’s characteristic silky, rich texture. Don’t use ultra-pasteurized cream if you can find regular pasteurized.
Preventing Curdling: Keep the heat moderate when warming the cream mixture. High heat or boiling can cause the cream to curdle or the filling to have a grainy texture instead of smooth and silky.
Flour Distribution: Mixing the flour thoroughly with the sugar before adding liquid prevents lumps in the filling. If lumps do form, strain the filling through a fine-mesh sieve before pouring into the crust.
Blind Baking Importance: Pre-baking the crust prevents a soggy bottom since the filling is quite wet. The crust should be partially baked and lightly golden before adding the filling.
Setting Expectations: Sugar cream pie needs time to set properly – don’t rush the cooling process. The center should still jiggle slightly when removed from the oven, as it firms up during cooling.
Spice Variations: Traditional recipes use cinnamon and nutmeg, but you can experiment with cardamom, ginger, or even a splash of bourbon in the filling for different flavor profiles.
Storage Guidelines: Store covered in the refrigerator for up to 3 days. The pie is best served cold or at room temperature. Let sit at room temperature for 15-20 minutes before serving for optimal flavor.
Make-Ahead Strategy: The pie crust can be made and blind-baked a day ahead. The assembled pie can be made up to 2 days before serving and stored refrigerated.
Texture Troubleshooting: If the filling seems too thin after baking, it may need more time to set – refrigerate overnight. If too thick or grainy, the flour may not have been distributed evenly or the mixture was overheated.
Authentic Serving: In Indiana, sugar cream pie is often served at room temperature as a simple, homestyle dessert. Some enjoy it with a dollop of whipped cream, though purists prefer it plain to appreciate the delicate cream flavor.
