Sugar Cream Pie

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Sugar Cream Pie: A Classic Comfort Dessert

Sugar cream pie is a dessert that speaks to comfort and nostalgia. Sometimes called Hoosier pie or Indiana cream pie, this recipe calls upon humble pantry staples to create something rich, smooth, and irresistible. At its heart is a creamy, sweet filling—thickened without eggs and flavored with vanilla and butter—baked in a flaky pastry crust and finished with a warm, caramelized cinnamon sugar top.

Curious about this slice of the Midwest? Let’s walk through its secrets, step by step.

History and Midwestern Roots

Known as the “Desperation Pie,” sugar cream pie was born from necessity during times when fresh fruit and eggs were scarce. Midwestern bakers, especially those in Indiana and among Amish communities, created this dessert with whatever was on hand: cream, sugar, flour or cornstarch, and butter. The result is both ingenious and beloved—a regional treasure now enjoyed nationwide.

Ingredients: Simple Pantry Staples

This recipe relies on a short list of ingredients you may already have. Each one plays a key role in flavor and texture. Here’s what you’ll need for one deep-dish 9-inch pie:

For the Pie Filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 stick (1/2 cup) unsalted butter, cubed
– 2 cups heavy cream (or substitute half-and-half for a slightly lighter pie)
– 1 teaspoon pure vanilla extract

For the Pie Shell:
– 1 deep-dish 9-inch pie crust (homemade or high-quality store-bought, blind-baked)

For the Topping:
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
– 1 tablespoon unsalted butter, melted

Let’s break down why these ingredients matter:

• Granulated Sugar: Creates the characteristic sweetness and caramelizes on top for that signature thin crust.
• Cornstarch: Thickens the custard without eggs, making the texture ultra-smooth.
• Butter: Adds richness and helps achieve silkiness in the filling and a golden finish when used on top.
• Heavy Cream: The heart of the custard, bringing a luscious mouthfeel.
• Vanilla Extract: Provides aromatic warmth and depth.
• Pre-baked Pie Shell: Supports the filling and prevents sogginess.

Tip: A glass or ceramic pie dish helps you monitor the crust’s browning as it bakes.

Step-By-Step Instructions

Baking sugar cream pie isn’t tricky, but attention to detail makes it shine. Here’s how to do it right:

1. Prepare and Pre-Bake The Crust

• Roll out your pie dough and fit it into your dish, crimping the edges.
• Prick the bottom with a fork, lay in a piece of parchment, and fill with pie weights or dried beans.
• Bake at 375°F (190°C) for 12-15 minutes until just golden, then remove weights and parchment and let cool.

Pre-baking gives you a crisp, sturdy base ready to hold the creamy filling.

2. Cook The Filling

• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• Add butter and heavy cream, then place over medium heat.
• Stir continuously (a silicone spatula works beautifully), scraping the sides and bottom.
• Cook until the mixture thickens and starts to bubble—this takes about 6–8 minutes.

Tip: The filling should coat the back of a spoon and feel smooth—no lumps. Stirring constantly prevents scorching and maintains texture.

• Once thick, remove from the heat and stir in vanilla extract.

3. Assemble the Pie

• Pour the hot filling into the cooled, pre-baked crust.
• Smooth the top with a spatula or the back of a spoon for an even surface.

4. Add the Topping

• Brush or drizzle melted butter over the warm filling.
• Mix cinnamon and sugar together, then sprinkle evenly across the top.

The butter and cinnamon sugar fusion will caramelize in the oven, forming a delicate, crisp lid.

5. Bake and Set

• Bake at 350°F (175°C) for 25–30 minutes.
• The edges will look slightly puffed and set, and the top should not jiggle when you nudge the pie gently.

Tip: The pie may seem a bit wobbly in the very center, but it firms up as it cools.

Cooling and Serving

This pie must cool before slicing. Resist the urge to cut in right away—letting it cool allows the custard to set up properly, so every slice holds its shape.

• Let the pie cool on a rack for at least 2 hours.
• For the cleanest slices, transfer the cooled pie to the refrigerator for another 2 hours (or overnight).

Serve straight from the fridge or allow to come up to room temperature for a silkier mouthfeel.

Serving Suggestions

Sugar cream pie is delicious as-is but pairs well with:

• Fresh berries or macerated strawberries for a tart contrast
• A spoonful of lightly sweetened whipped cream
• Shaved chocolate or a dusting of nutmeg for variation

Kitchen Tips for Success

• Blind-bake the crust: Guarantees a crisp bottom, preventing any sogginess.
• Full-fat dairy: Don’t skimp on cream; whole milk or half-and-half work, but never use low-fat milk.
• Constant stirring: This ensures a lump-free custard.
• Room-temperature dairy: Prevents melting butter from seizing and gives an evenly emulsified filling.
• Watch the oven: Over-baking leads to separation or a cracked top; when just set, take it out.

Example: If you’re multitasking and stepping away from the saucepan, delegate the stirring to someone else—a distracted cook is the custard’s enemy.

Storage and Make-Ahead Instructions

Sugar cream pie is best stored cold, tightly covered in the dish with plastic wrap or in an airtight container.

• Refrigerator: Keeps up to 4 days with flavor and texture intact.
• Freezer: Not recommended. The custard can separate and become grainy, and the crust gets soft.
• Leftovers: Best enjoyed cold, straight out of the fridge.

Soggy crust isn’t a fate you want for this classic. Always refrigerate promptly!

Troubleshooting: Frequently Asked Questions

Why did my pie not set?
Usually, undercooking the filling or using a lower-fat dairy product is the culprit. Make sure the filling thickens on the stove before pouring it into the shell.

Can I make it crustless?
You can—just butter the dish well and pour in the filling. Baking time may decrease slightly.

Can I use a store-bought pie dough?
Absolutely. Just blind-bake according to package directions.

Is this gluten-free?
The filling is, but the crust may not be. For a gluten-free version, choose a gluten-free pie dough or make an almond flour crust.

Ingredient Substitutions and Flavor Variations

• Brown Sugar: Replace some (up to half) of the white sugar for a hint of molasses depth.
• Spice Additions: Try cardamom or nutmeg with the cinnamon for a unique twist.
• Crust Variety: Graham cracker or vanilla wafer crusts work, but the classic flaky pastry shines brightest.

Why You’ll Love Sugar Cream Pie

This is the dessert for days when simple pleasures matter most. It’s creamy, comforting, and reminiscent of time spent around a family table. One bite, and you understand why it has endured for generations.

A slice of sugar cream pie isn’t just a treat—it’s a taste of history, a touch of tradition, and an invitation to linger over dessert just a little bit longer.

Sugar Cream Pie Recipe Card

Enjoy discovering (or rediscovering) the magic of sugar cream pie—one creamy, sweet, and simple slice at a time.