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 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!
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 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
Looking for the full recipe? 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.
1) Whisk Sugar and Cornstarch
- Don't turn the burner on yet. Just mix the two ingredients together.
2) 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.
3) Stir in Vanilla Extract
- Remove the custard from the heat and stir in the vanilla extract.
4) 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.
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.
No, baking the pie modifies the texture of the custard, but since the filling is fully cooked, it makes a creamy, tasty filling without any baking. Just use a fully baked pie shell and use a butane torch or your oven's broiler to caramelize the topping.
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.
Historically, Sugar Cream Pie was often served at room temperature but I do not recommend that. There is far too much dairy in this recipe to be safely stored at room temperature.
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:Ingredients
- 1 (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 (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 tablespoon 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 tablespoon 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 tablespoon melted butter, 2 tablespoon granulated sugar, 1 teaspoon 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.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
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.
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!
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.
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.
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.
Kate says
Can I use a torch on the top instead of broiling to crystallize the topping?
Erin says
Yes, that would work fine.
Karan Moses says
We loved this pie! I did add the 1/4 tsp of fresh grated nutmeg to the cinnamon and sugar mixture. Nice touch! With 3 members of the family gluten sensitive, I made a gluten free pie crust. Gluten Free Heaven has a wonderful, flaky crust and it was perfect with this sweet, creamy custard. I baked mine in a stoneware pie plate. We’ll definitely be making it again!
Erin says
I'm so happy to hear it! Thank you, Karan!
Erin says
It should be cooked on the stovetop until it is fully thickened, then refrigerate for several hours. If it is runny then it was not cooked long enough on the stove.
Robin says
I really like the way you have listed the ingredients pertaining to it’s particular step within the directions! I haven’t made it yet, but it sounds wonderfully easy and delicious. Thanks for posting it.
Erin says
Thank you, Robin! I hope you enjoy this recipe!
Linsey says
It was very dense, not super creamy like I'm used to sugar cream pie being. Tastes yummy though!
Erin says
I recommend weighing the cornstarch so you don't accidentally use too much, as that can impact the texture. I'm glad you enjoyed the flavor!
Sherry says
What happens to the taste of filling and crunch of top layer of pie if you forgot to put the melted butter on before adding the cinnamon and sugar mixture on top????
Erin says
I've done that before! I poured the butter over the cinnamon sugar and it turned out fine.
Reagan says
To me, the topping makes it too sweet. The consistency is more custard than what I’d like. This seems like a custard pie. It’s not bad, but not great.
Erin says
This is in fact a custard pie, albeit an eggless one.
Karen B says
This is excellent! Super easy and the taste is wonderful. Only down side is how many calories are in a slice but, oh, so worth it!
Erin says
I agree, it's definitely worth it for an occasional indulgence! 🙂
Carol says
Just to let everyone know, after googling, Pyrex says that glass pie plates are not safe under a broiler and are very apt to break. They say it's best to use ceramic, enamel covered steel or cast iron.
Erin says
Yes, that is true! In the recipe notes I state that while I use glass and have never had a problem, there is a risk of it breaking. It's a small risk, as the plate is only in the oven a few minutes, but if you want to be safe then your recommendations are the way to go.
Mike says
Four out four family members agree - this a goooood pie! Looking forward to making it again & again. Thanks for sharing.
Erin says
I'm glad it was a hit with your family! I hope you continue to enjoy it for years to come!
L.T says
This pie was delicious! I did have an issue with the texture of mine though. Your photos look cream and luscious, mine came out more gelatinous or jello-y. I followed the recipe to a 'T' with the exception of using arrowroot powder in place of cornstarch (I've done this for years though, and have never noticed a difference). Do you have any thoughts on what I can do differently next time to get mine more similar to yours? Thanks!
Erin says
Hmm, I have not tried this recipe with arrowroot powder so I am not certain if that had an impact on the texture, or what would have given that result.
Rita says
My Mother had a very similar recipe that was cooked in the microwave instead of on the stove. It was cooked in 1 minute increments until thickened. Very easy pie!!
Sam says
Yum yum yum! The caramelizing on the top was a game changer!!!
Erin says
Thank you, Sam! I think so too!
Alicia says
I added sliced peaches with a little sugar, lemon and cornstarch and put them on the bottom. I also added more heavy cream for a creamier consistency. Man oh man. It was delicious with whipped cream on top. I did not bake mine, I poured the custard over the peaches straight off the stove for this recipe. All on stove.
Erin says
That's a lovely variation! I love peaches and cream and I bet that the flavors complemented each other so well! I sometimes skip the oven step too, depending on my mood. Baking makes it a more solid consistency so if a creamy pie is what you are after then skipping that step was perfect!
Jean Ann Wheeler says
Same... could I use this in a 10" spring form pan? I think it may work?
Jase says
This slaps!
Jim says
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 says
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. says
Can you use almond milk instead of heavy cream?
Erin says
I'm sorry, but I have not tested almond milk with this recipe.
Kat says
Did this work for you? I made the recipe as is and it was wonderful but I rarely have heavy cream at home and this would make the pie much easier for me if it came out properly. Thank you
Jerilea says
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 says
I hope you all love this pie!
Lisa Gibson says
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 says
I am so glad you found what you were looking for, Lisa! Thank you so much for sharing!
Donna Myers says
Lisa; Don't you just love it when people won't share someone else's recipe they use? I think we all have experienced this at one time or another. With the internet and the number of food bloggers, we can come up with almost any recipe. Thank you "State Of Dinner."
Lata Lala says
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 says
Thank you! Enjoy the pie!
Brianna says
This pie looks delicious and super easy to make!
Erin says
It couldn’t be easier! But tastes like it is really difficult to make.
Michelle Frank says
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 says
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 says
I just drooled all over my keyboard! This looks amazing!
Erin says
Thank you so much! Very kind of you.
Lillie says
You had me at "caramelizing!"
Erin says
Soooo good!
Peter says
Great tips on the pie crust! And that custard is everything wonderful about this dessert! YUM!
Erin says
Yes! It is the best flavor and texture.
Peggy says
Can't wait to try this!!! I think I'll make 2 and try one with a coconut cream for a variety.
Farrah says
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 says
It is devastating that you haven’t had this before! You need this pie in your life!
Cheryl says
I’ve never had one either and I live in Missouri soooo close to Indiana I’ve even been to Hozier Indiana, many times, and still have never tried it until today. It taste fantastic.
Damian says
This looks delicious, definitely added to the list to try.
Erin says
Thank you! It is the best!
Paolo Paolo says
Wow this looks so good! Will try your Sugar Cream Pie recipe tomorrow!
Erin says
Be sure to update me with how you like it!
Jean Ann Wheeler says
I grew up in Indiwith sugar cream pie!!! Just need a larger dessert. So what do you think about the 10" spring form pan? jeanannincolorado@gmail.com
Erin says
Hi Jean Ann! I have not tested this recipe using a springform pan but I imagine it would work, provided the sides of the crust are high enough to hold the custard.