Hoosier Sugar Cream Pie (With Heavy Cream)

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!

Jump to:

• Why You Will Love This Recipe
• History of Hoosier Pie
• Key Ingredients
• Instructions
• Expert Tips
• Recipe FAQs
• Recommended Recipes
• Recipe
• Reviews

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

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

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!