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!
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Why You Will Love This Recipe
Quick and Easy to Make - Seriously, this 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 reminds me of one of my favorite cookies, the Snickerdoodle! It is caramelized on top of the creamy filling and makes a really delicious pie!
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 it is a Thanksgiving tradition. Of course, we also enjoy our Pumpkin and Chocolate Pecan Pie recipes on Thanksgiving!
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! 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 it 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.
Key Ingredients
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
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.
Instructions
- If you are making a homemade crust, press the unbaked pie dough into a 9-inch pie plate then bake fully according to your recipe directions.
- Cool completely.
Step One: Whisk Sugar and Cornstarch
- Don't turn the burner on yet. Just mix the two ingredients together.
Step Two: Boil Custard
- 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.
Step Three: Stir in Vanilla Extract
- Remove the custard from the heat and stir in the vanilla extract.
Step Four: Pour into Pie Crust
- Use a fully-baked crust that has cooled completely.
Step Five: Broil Cinnamon Sugar Topping
- 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 in the top ⅓ of your oven and broil for 1-2 minutes. 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.
Recipe FAQs
This custard pie must be kept in the refrigerator. Wrap it with plastic wrap and it will keep in the refrigerator for up to 7 days.
Yes, while the pie can be served warm I think it is best chilled for a few hours or even served the next day. Since it will keep in the refrigerator for up to 7 days it is a great recipe to make in advance.
This creamy pie is most certainly best when made with heavy cream. I have not tested dairy-free alternatives but some readers have reported success with lactose-free half and half as well as almond milk creamer.
Recommended Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!
Recipe
Old Fashioned Sugar Cream Pie
Recipe by:Equipment
Ingredients
- 1 pie crust
- ⅓ cup cornstarch
- 1 cup granulated sugar
- 5 tablespoon butter
- 3 cups heavy cream
- 1 tablespoon vanilla
- 1 pinch table salt
Topping
- 2 tablespoon melted butter
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- 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. Bake according to your pie crust recipe directions for a single-crust baked pie shell, then cool completely.
- In a medium saucepan, whisk sugar and cornstarch together.
- 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.
- Remove from heat and whisk in the vanilla extract. Pour the cream mixture into the cooled pie crust and smooth using a spoon or spatula.
- Pour the melted butter over the top of the pie. Combine 2 tablespoons of sugar with 1 teaspoon of grond cinnamon and sprinkle evenly over the top of the butter.
- Place the pie on the top rack of your oven and broil for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so you don't burn your pie!
- Remove from oven and cool to room temperature Store pie in the refrigerator.
Notes
- Whisk the custard continuously, using care to scrape the bottom of the pan regularly, so that the mixture does not burn.
- 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 it is possible that the high heat could cause the glass to shatter.
Nutrition
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!
Connie
I just want to clarify that this pie does not need to be baked? All of the other recipes say to bake for 25 minutes. As it is cooked custard, it makes sense not to bake it...
Erin
That is correct. The custard is cooked on the stove and poured into a fully baked-pie shell. The only reason it goes into the oven is to melt the sugar topping.
Jase
This slaps!
Jim
Made this exactly as printed and it's impressive. Next time will increase the vanilla extract just a bit and decrease the cinnamon slightly for personal taste preference.
Erin
Thank you for taking the time to share this, Jim! I am glad you enjoyed the pie and are able to customize to your preference.
Erin S.
Can you use almond milk instead of heavy cream?
Erin
I'm sorry, but I have not tested almond milk with this recipe.
Jerilea
My dad loves a traditional baked cream pie. I think I'll give this a go for Thanksgiving, I think we'll enjoy it very much! Thanks!
Erin
I hope you all love this pie!
Lisa Gibson
Love this recipe !! taste just like my Mother in laws!! she wont give me her recipe and I have been searching for one that I like and every one that I have tried just doesn't taste the same, although they were all good recipes it wasn't what I wanted so I was excited to try this one and I love it ! Thank you so so much!
Erin
I am so glad you found what you were looking for, Lisa! Thank you so much for sharing!
Lata Lala
Sugar cream pie is looking yummilicious.
Great tips to make perfect pie crust! And that custard looks wonderful in this dessert!
Can't wait to try this soon.
Erin
Thank you! Enjoy the pie!
Brianna
This pie looks delicious and super easy to make!
Erin
It couldn’t be easier! But tastes like it is really difficult to make.
Donna Sharp
Have you tried carmalizing the topping with a butane torch in lieu of the oven since the custard doesn't need additional cooking time in the oven? Sounds like it would be easier to do it that way.
Erin
You absolutely can use a butane torch if you have one! It would work perfectly.
Michelle Frank
I love that this pie is so easy. I'm guilty of not making pie crusts from scratch, so I can't wait to try out the tips you've learned from your mom. I'm definitely making this over Labor Day weekend!
Erin
I always struggled with pie crusts until I discovered the secret of adding vodka. Check out this recipe - I promise you will love it! https://stateofdinner.com/vodka-pie-crust/
Soheila
I just drooled all over my keyboard! This looks amazing!
Erin
Thank you so much! Very kind of you.
Lillie
You had me at "caramelizing!"
Erin
Soooo good!
Peter
Great tips on the pie crust! And that custard is everything wonderful about this dessert! YUM!
Erin
Yes! It is the best flavor and texture.
Farrah
Is it sad that I hadn't had one of these before? This looks so good + the tips for the crust were super helpful too!
Erin
It is devastating that you haven’t had this before! You need this pie in your life!
Damian
This looks delicious, definitely added to the list to try.
Erin
Thank you! It is the best!
Paolo Paolo
Wow this looks so good! Will try your Sugar Cream Pie recipe tomorrow!
Erin
Be sure to update me with how you like it!