This Old Fashioned Sugar Cream Pie is creamy and sweet, with a texture similar to crème brûlée. It uses simple ingredients and takes just a few minutes to prepare. But it tastes impressive and that's why you'll love it!
★★★★★
"I moved away from Indiana about 30 years ago, and you just can’t find this pie. Thank you for bringing back a childhood favorite! Yum!"
-Michele
Why You Will Love This Recipe
Quick and Easy to Make - Seriously, this Hoosier Sugar Cream Pie recipe is so easy! A few minutes on the stovetop, pour it into a pre-baked shell, then broil the cinnamon topping for about a minute. Done.
No Eggs - This magical pie uses cornstarch to thicken the vanilla custard so there are no eggs needed!
Snickerdoodle Flavor - The cinnamon sugar topping tastes like of one of my favorite cookies, the Snickerdoodle! It is caramelized on top of the creamy filling and makes a really delicious pie!
Note from Erin
The first time I ever had this recipe was when we held our Indiana state dinner. My whole family fell in love with it, and now they ask for it every Thanksgiving and any time we have pies.
It's a nice compliment to these Pumpkin and Chocolate Pecan Pie recipes, which we also enjoy during the holidays.
Key Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Heavy Cream: Heavy whipping cream makes the most velvety and rich custard. Half and half can also be used.
- Butter: High-quality butter gives a wonderful flavor to the custard.
- Cornstarch: Cornstarch thickens the custard and is used instead of egg yolks.
- Ground Cinnamon: If you want even more spice, add ¼ teaspoon of ground nutmeg.
- Prepared Pie Crust Dough: I highly recommend baking your own dough using this buttery crust recipe. But if you would rather not bake then just pour the custard into a fully baked store-bought pie crust.
How to Make Sugar Cream Pie
- If you are making a homemade crust, press the unbaked pie dough into a 9-inch pie plate.
- Line it with parchment paper and pie weights then bake fully according to your recipe directions (remove the weights for the last 15 minutes of baking).
- Cool completely.
Whisk Sugar and Cornstarch
- Don't turn the burner on yet. Just mix the two ingredients together.
Cook the Filling
- Add the butter and heavy whipping cream, then bring to a boil over medium heat.
- Stir the mixture continuously to prevent it from burning.
- Once the mixture begins to boil, set a timer for one minute and continue whisking.
Stir in Vanilla Extract
- Remove the custard from the heat and stir in the vanilla extract.
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Pour into Pie Crust
- Use a fully-baked crust that has cooled completely.
5) Add Topping & Bake
- Mix the cinnamon and sugar in a small bowl.
- Melt 2 tablespoons of butter and pour it over the custard. Then sprinkle the cinnamon sugar over the butter.
- Place your pie plate on the center rack of your oven and bake at 350°F (180°C) for 20-25 minutes.
- Turn the oven to broil on HIGH for one minute to caramelize the sugar topping. Watch it carefully to make sure it does not burn.
- Remove the pie to a wire rack and let it cool at room temperature for a little bit. Then transfer to the refrigerator for several hours.
Expert Tips
- Stir the custard continuously as it cooks in order to prevent it from burning.
- Set a one-minute timer as soon as the custard begins to boil. The minute of cooking will help to thicken the mixture, but if you cook it for too long it will break down and separate.
- Place a pie shield over the crust before broiling. This step will keep your crust from burning.
- Use a pie plate that is safe for broiling. I have never had a problem with a standard glass plate, but it is possible that the high heat could cause the glass to shatter.
History of Hoosier Pie
Indiana Sugar Cream Pie dates all the way back to the 1800s when it was popular in Amish and Shaker communities! It's believed to be even older than chocolate cream pie!
After the apple harvest, they regularly made apple pies. But once the apples were gone they needed a different dessert option! Out of desperation, they combined ingredients that they almost always had on the farm, and this recipe was born. Some even call this Desperation Pie!
In 2009 Sugar Cream Pie became the official state pie of Indiana (the Hoosier state)! You can read more about iconic Indiana recipes by taking a look at our Indiana State Dinner.
Do I Have to Bake Sugar Cream Pie?
No, baking the pie thickens the texture, but since the filling is fully cooked, it makes a creamy, tasty filling that is still sliceable, without any baking. Just use a fully baked pie shell and use a butane torch or your oven's broiler to caramelize the topping.
Recipe
Classic Sugar Cream Pie (No Eggs!)
Recipe by:Ingredients
- 1 pie crust
- ⅓ cup (43 g) cornstarch
- 1 cup (200 g) granulated sugar
- 5 tablespoon (70 g) butter
- 3 cups (710 ml) heavy cream
- 1 tablespoon (15 ml) vanilla
- 1 pinch table salt
Topping
- 2 tablespoon (28 g) melted butter
- 2 tablespoon (24 g) granulated sugar
- 1 teaspoon (2 g) cinnamon
Instructions
- Preheat the oven to 425°F (220°C).
- Roll pie crust dough into an 11-inch circle. Place in a pie pan, pressing out any air pockets. Prick the bottom and sides of the pie crust with a fork. Line with parchment paper and fill the crust with pie weights or dried beans.1 pie crust
- Bake the dough for 15 minutes with pie weights, then reduce the temperature to 350°F (180°C) and remove the pie weight. Return to the oven for an additional 5 minutes. Remove the pan to cool completely, but leave the oven on.
- In a medium saucepan, whisk sugar and cornstarch together.⅓ cup cornstarch, 1 cup granulated sugar
- Add cream and butter to the pan and cook over medium heat, whisking continually. Bring the mixture to a boil and then cook one minute longer.5 tbsp butter, 3 cups heavy cream
- Remove from heat and whisk in the vanilla extract and salt. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula.1 tbsp vanilla, 1 pinch table salt
- Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of ground cinnamon and sprinkle evenly over the top of the butter.2 tbsp melted butter, 2 tbsp granulated sugar, 1 tsp cinnamon
- Place the pie on the center rack of your oven and bake for 20-25 minutes.
- Turn the oven to broil for 1 minute, or until the sugar crystallizes and browns. Watch carefully so you don't burn your pie!
- Remove from oven and cool to room temperature, then transfer to the refrigerator until ready to serve.
Notes
- Whisk the custard continuously, using care to scrape the bottom of the pan regularly, so that the mixture does not burn.
- If you are using a fully baked crust, then you can skip finishing the pie in the oven and just broil the sugar to caramelize it. The filling is cooked to a safe temperature on the stovetop. The oven baking changes the texture of the custard but I still love it without that additional cook time.
- Place a pie shield over the crust before broiling. This step will keep your crust from burning.
- Use a pie plate that is safe for broiling. I have never had a problem with a standard glass pie plate, but the high heat could cause the glass to shatter.
WANT TO SAVE THIS RECIPE?
I’ll email it to you for later, and periodically send recipes and updates.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recommended Recipes
This recipe was originally published on August 25, 2020. This update is the same recipe as the original, but the post was updated with helpful tips and new photos. Here is one of the original images!
Kate says
Can I use a torch on the top instead of broiling to crystallize the topping?
Erin says
Yes, that would work fine.
Ange says
What if I only have a 9in pie crust and dish?
Erin Gierhart says
When you pour in the filling, leave 1/4 to 1/2 inch of room for the topping. Pour the extra filling into a custard dish or small bowl to enjoy on its own. (It doesn't need to be baked.)
Holly says
Really easy and delicious pie ! One question; at the end baking the pie at 350 degrees not at 450 degrees right ? Thank you !
Erin says
Yes, that's correct. The 450 temp us just for the pie crust, then the temperature gets turned down to bake the pie.
Lauren says
Do you have to bake the pie? I thought the custard is finished after the stove top?
Erin says
That's optional! I prefer it only cooked on the stovetop but the traditional method is to finish in the oven. It changes the texture a little bit.
Jillian says
Can you tell me more about how the texture if changed? Is it more firm if you also bake it in the oven? More of a gelatin texture? I've read through the notes and you keep saying the texture changes, but I want to make sure my pie is firm, with clean slices. Which approach is better for this desired consistency?
Erin Gierhart says
Hi Jillian! You'll want to bake the pie to ensure a firm texture. Unbaked it is closer to a thick pudding. Baked and cooled will give you clean slices.
Michele says
I moved away from Indiana about 30 years ago and you just can’t find this pie. Thank you for bringing back a childhood favorite! Yum!
Erin says
I'm so glad! I hope that you enjoy it!
Joanna says
Can this recipe be made in a 9x11 Pyrex casseroles dish ? Would I need to double the recipe ? I am terrible when it comes to pies . Last time I tried the edges looked horrible and the filling over flowed. Which was so sad because sugar cream pie is heavenly lol
Erin says
Hi Joanna! I have not tried it in a 9x11 dish but I bet it would work fine! I recommend 1 1/2 times the filling for that size of dish.
Jamie says
I'm a Hoosier native, and can say I've had my share of sugar cream pies. That being said, this recipe was absolutely amazing and rivaled even the best Amish made ones. Perfect for a "make the night before" situation. I also opted not to bake and it was perfect.
Erin Gierhart says
Jamie, coming from someone who grew up with sugar cream pies, that’s such a meaningful compliment. Thank you for sharing how it turned out for you.
Kathie says
My filling turned out more like a super sweet, ultra thick gravy consistency instead of a luscious cream. Do you have any ideas about what I did wrong? The caramelized top is amazing, though!
Erin says
It will be like a thick gravy or pudding consistency when it first comes out of the oven but after it has fully chilled in the refrigerator it should have a firmer texture. If your cornstarch is older, it might affect thickening, so using fresh cornstarch can help. I’m glad you loved the caramelized top and hope these tips make your next pie perfect!
Fred says
I don't bake, but when the two family pie experts refused to do a sugar cream pie for Christmas, I figured I'd give it a go. I made two, and they both turned out great. My only issue was they were a wee bit denser than I'd hoped. I think perhaps the heat was too high on the stovetop, or I didn't recognize the point to start timing that one minute, and the cornstarch kicked in too much? Anyway, both the pie experts asked for my recipe, and I gave them your link.
Erin says
It sounds like you did an amazing job, Fred, especially for someone who doesn’t usually bake! The timing with the cornstarch can definitely make a difference in texture, so removing from the stovetop when it has reached a pudding-like consistency will help. I'm thrilled your pies were such a hit that even the family experts wanted the recipe!
Dotty Way says
Hated the gluten free crust! Can I put the filling into individual ramekins without crust? I think my family would love it that way!
Erin Gierhart says
Sure! I do have a friend who has a wonderful recipe for gluten-free pie crusts if you want to try making your own. You can get the recipe at Easy Gluten Free Desserts.
Ashley says
Amazing recipe! 😊 My whole family loved it. Quick tip for anyone who wants to have it set just a little more. Place it in the freezer for a brief 10 minutes before serving. Works wonders! You get clean slices and more of an actual bite to the pie. 10/10 recommend! 😊❤️
Erin Gierhart says
Ashley, I’m so glad your family loved it! That freezer tip is such a smart idea for getting those perfect slices.
Molly says
Super easy and delicious! The only issue I had was my top didn’t really caramelize. I think it might’ve been a bit too much butter on top. Would totally make it again!
Erin Gierhart says
Molly, I’m so glad you liked it. The topping on this pie should melt and set into a soft, sugary layer with a little browning from the broiler. It doesn't harden like creme brulee. If yours didn’t pick up much color, cutting back the butter a bit or moving it closer to the heat will help next time. I appreciate you sharing your experience and love that you’d make it again.
Heather St John says
My new favorite recipe but I did alter a few things. I only had two cups of heavy cream but used 1 cup of buttermilk to supplement. But I feel like that could have affected cooking times! It was still very jiggly(sloshy) so I added 20 more minutes to the baking time and omg it settled up just fine! We absolutely loved it and it was perfect. Thank you for a fabulous pie that brings back so many memories! (Also I dusted the top with some additional nutmeg because thats what my grandma always used!!!)
Erin Gierhart says
Heather, I love hearing how you made this your own. Using buttermilk can slow the setting a bit because it’s lighter than heavy cream, so the extra time you gave it was exactly what it needed. I’m glad it brought back good memories.
Michelle Hammond says
I made two of these sugar cream pies for our 2025 Thanksgiving dinner for 14 people using your recipe. They turned out perfectly and were so delicious! Thank you so much for such excellent directions and tips. I have lived most of my life in Indiana, but have never made a sugar cream pie because I was afraid of messing up the custard or the broiling step, but everything was so easy using your recipe. You are a superstar! Thank you so much!❤️
Erin Gierhart says
Michelle, this is such a kind note. I’m glad the steps helped everything feel manageable. It makes me happy to hear it was a success for your Thanksgiving dinner. Thank you for sharing this with me!
Brittany Roberts says
Can this recipe be frozen?
Erin Gierhart says
Yes, the texture of the pie may be slightly more grainy after freezing, but it still freezes fairly well.
Kim says
If you haven't made this pie yet, you MUST!! I've never cared for sugar cream pie, but this recipe is delicious!!! I made it for Father's Day knowing my husband and father-in-law liked sugar cream. As turned out, the whole family agreed that it was the best they've ever had!
We have a couple older family member"s who are know for their recipes. I think they'll need to retire their aprons. Lol!
Erin Gierhart says
Oh, Kim, thank you! Your comments means so much and I truly appreciate you taking the time to share what a hit this was!