Our sugar cream pie is an amazing, old-fashioned pie, that is so delicious, it literally tastes like a bite of heaven. Honestly, it’s ethereal. This custard-style pie is buttery, soooo velvety, and literally melts in your mouth! It’s quick and easy to put together so you can make it for a weeknight meal, a Sunday supper, or any holiday.
We love to serve this for literally every holiday and my birthday in July. Yes, I love cake, but why can’t I have both??? Just asking…
Why Is Indiana Known For Sugar Cream Pie?
Sugar cream pie is also known as Hoosier Pie. This pie was likely brought to Indiana by the Quakers in the early 1800’s. It’s considered to be the unofficial pie of Indiana.
Sugar Cream Pie Ingredients
- Cornstarch: With the absence of eggs, the cornstarch is the filling thickener.
- Sugar: Granulated.
- Salt: Enhances the flavors and sweetness.
- Butter: I use unsalted butter.
- Heavy Cream: No substitutes. Heavy cream is a must for this pie!
- Vanilla Extract: I use pure vanilla not imitation.
- Cinnamon + Nutmeg: The perfect combo of warm spices to grace this simple pie.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftover cream pies can be refrigerated for 2-3 days.
- Can You Freeze This? It’s not advisable to freeze cream pies.
- Make-Ahead Tips: You can prepare this pie a day ahead and refrigerate.
- Food Safety: If you’d like more info on food safety check out this link.
Why Is My Custard Runny?
If your pie doesn’t set beautifully, there may be a couple of things that went wrong. Generally, it’s a problem with the cornstarch. You may have stirred too vigorously or overcooked the custard. When either of those things occurs, the cornstarch can’t hold the liquid. The other thing that may be a problem is the cornstarch could be too old.
How to Make Sugar Cream Pie
- Prepare Crust: Prepare the crust.
- Blind bake and cool.
- Prepare Pie Filling: In a saucepan, add the cornstarch, sugar, and salt. Whisk together.
- Pour in the cream and add butter. Whisk and bring to a boil.
- Remove pan from burner and stir in vanilla.
- Prepare the baked pie crust.
- Pour filling into blind baked pie crust.
- Smooth top with a small offset spatula. Let it set.
- Add the toppings and broil. Cool and serve.
***See the full instructions below.
More Pies To Truly LOVE!
Oh, and just in case you’re wondering, this is my all-time favorite pie ever!!!
- Mississippi Mud Pie
- Sour Cream Apple Pie
- Sweet Potato Pie with Condensed Milk
- Atlantic Beach Pie
- Possum Pie
- Oreo Pie
- Eggnog Pie
- Impossible Coconut Pie
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Sugar Cream Pie
- 1 (9-inch) pre-baked deep dish pastry pie crust
- 5 tablespoons cornstarch
- 1 cup granulated sugar
- pinch salt
- 5 tablespoons butter
- 3 cups heavy cream
- 1 tablespoon vanilla extract
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Prepare and bake a 9-inch deep dish pie crust. Blind bake and cool.
- Wrap a pie shield around edge of crust.
Prepare Pie Filling:
- In a heavy bottom, medium-sized saucepan add the cornstarch (5 tablespoons), sugar (1 cup), and salt (a pinch). Whisk together. Pour in the cream (3 cups) and add butter (5 tablespoons). Heat over medium-low heat, whisking continually to prevent burning or scorching. Bring to a boil and cook for 1 minute.
- Remove pan from burner and stir in vanilla (1 tablespoon).
- Pour filling into blind baked pie crust. Smooth top with a small offset spatula. Allow pie to set for 20-30 minutes
- Adjust the oven rack to approximately 6 inches from the heating element. Set oven to broil.
- Pour melted butter (2 tablespoons) evenly over the top of the pie. Tilt the pie side to side, as necessary to distribute butter evenly over the top of the pie.
- In a small bowl, whisk together sugar (2 tablespoons), cinnamon (1 teaspoon), and nutmeg (1/4 teaspoon).
- Sprinkle the spice mixture evenly over the butter. Broil on the adjusted oven rack for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so the topping doesn't burn!
- Place pie on a wire backing rack and cool completely. Refrigerate for a minimum of 4 hours, or best overnight.
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