Name: Classic Sugar Cream Pie: The Ultimate Sweet & Creamy Dessert
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 8 h 50 min
Yield: 8 servings
Ingredients: 1 (9-inch) unbaked pie crust; 1 ½ cups granulated sugar; ½ cup all-purpose flour; 2 tablespoons cornstarch; ¼ teaspoon salt; 2 cups whole milk; 1 cup heavy cream; ½ cup (1 stick) unsalted butter, cut into pieces; 2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; Pinch of freshly grated nutmeg (optional)

Sugar Cream Pie is more than just a dessert; it’s a slice of history, a testament to culinary ingenuity, and a creamy, sweet dream come true for anyone who tastes it. I am absolutely delighted to share the magic behind this iconic American classic with you today. Imagine a pie so effortlessly elegant, yet so profoundly comforting, that it instantly transports you back to simpler times.

A Slice of Midwestern History

This isn’t just any pie; it’s a beloved staple, particularly in the American Midwest, where it’s affectionately known as “Hoosier Pie” or even a “Desperation Pie.” Born from the clever use of basic pantry ingredients like sugar, cream, and flour during times when fresh fruit was scarce, its very existence speaks to resourcefulness and the enduring human desire for something sweet and satisfying.

What makes people utterly fall in love with this humble creation? It’s the unparalleled rich, velvety smooth texture of the filling, often kissed with a hint of vanilla, nestled in a flaky crust. There’s a beautiful simplicity to the Sugar Cream Pie that allows its pure, unadulterated sweetness to shine through, offering a delightful contrast to more complex desserts. It’s a dish that evokes nostalgia, provides immediate comfort, and proves that sometimes, the most extraordinary flavors come from the most ordinary ingredients. Get ready to bake a piece of history and create new, sweet memories!

Ingredients:

Creating a truly magnificent Sugar Cream Pie, often hailed as Indiana’s unofficial state pie, relies on a handful of simple, wholesome ingredients. It’s truly a testament to how humble components can come together to create something utterly extraordinary. Here’s what you’ll need to gather:

For the Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or your favorite homemade recipe – I always prefer homemade for that extra touch of love, but no judgment if you opt for convenience!).
For the Silky Custard Filling:
- 1 ½ cups granulated sugar (the foundation of our sweetness, of course!).
- ½ cup all-purpose flour (this is our primary thickener, ensuring that luxurious, spoonable consistency).
- 2 tablespoons cornstarch (my secret for an extra smooth, almost glossy finish to the filling, preventing any graininess).
- ¼ teaspoon salt (a pinch of salt is crucial – it truly enhances all the other flavors and prevents the pie from being overwhelmingly sweet).
- 2 cups whole milk (full-fat milk is non-negotiable here; it contributes significantly to the richness and creaminess).
- 1 cup heavy cream (this elevates the texture to pure decadence, making it truly “cream” pie).
- ½ cup (1 stick) unsalted butter, cut into 8-10 pieces (we’ll melt this into our hot custard for incredible richness and a beautiful sheen).
- 2 teaspoons pure vanilla extract (use the best quality you can find; vanilla is a star player in this simple flavor profile, providing warmth and depth).
- 1 teaspoon ground cinnamon (the essential spice for a classic Sugar Cream Pie – it adds a delightful warmth without overpowering the creamy sweetness).
- Pinch of freshly grated nutmeg (optional, but highly recommended for an additional layer of aromatic complexity that complements the cinnamon beautifully).

Equipment You’ll Need:

Before we dive into the fun part, let’s make sure you have all the right tools on hand. Having everything ready truly makes the process smoother and more enjoyable!

9-inch pie plate
Large mixing bowl
Medium heavy-bottomed saucepan
Whisk (a good, sturdy one is essential)
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Optional: Pie crust shield or aluminum foil (to prevent the crust edges from burning)

Preparing Your Sugar Cream Pie:

Now for the main event! Follow these steps carefully, and you’ll be rewarded with a truly unforgettable Sugar Cream Pie that will impress everyone, including yourself!

1. Preparing the Pie Crust:

Preheat Your Oven: First things first, let’s get our oven ready. Preheat it to 400°F (200°C). This temperature is initially a bit higher than what we’ll use for the bulk of the baking, but it helps the crust set beautifully before we add our filling.
Prepare the Pie Plate: If you’re using a store-bought crust, simply unroll it into your 9-inch pie plate. For a homemade crust, gently roll it out and fit it into the pie plate, pressing it carefully into the edges.
Crimp the Edges: This is where you can add your personal touch! Crimp the edges of the pie crust decoratively. You can use your fingers to create a fluted edge, or a fork to press down for a simpler pattern. This not only looks pretty but also helps to hold the filling in.
Blind Bake (Optional, but Recommended for a Crisper Bottom): While many recipes for sugar cream pie call for pouring the filling directly into an raw crust, I’ve found that a quick partial blind bake can make a significant difference in preventing a soggy bottom. Prick the bottom and sides of the pie crust generously with a fork – this prevents it from puffing up too much. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for about 8-10 minutes until the edges are just starting to set. Remove the weights and parchment, and continue baking for another 3-5 minutes, just until the bottom looks slightly dry. Remove from the oven and set aside while you prepare the filling. If you choose not to blind bake, simply ensure your raw crust is ready.

2. Whisking the Dry Ingredients for the Filling:

This step is crucial for ensuring a smooth, lump-free filling. We want to combine all the dry elements thoroughly before introducing any liquid.

Combine Sugars, Flour, and Cornstarch: In your large mixing bowl, combine the 1 ½ cups of granulated sugar, ½ cup of all-purpose flour, and 2 tablespoons of cornstarch.
Add Spices and Salt: Now, add the ¼ teaspoon of salt, 1 teaspoon of ground cinnamon, and a pinch of freshly grated nutmeg (if using).
Thoroughly Whisk: Using your whisk, mix these dry ingredients together very well. You want to make sure there are no lumps of flour or cornstarch, and that the cinnamon and nutmeg are evenly distributed throughout the sugar mixture. This preliminary whisking is a small step that pays huge dividends in the final texture of your pie, guaranteeing that silky smooth custard we’re aiming for. Take your time here!

3. Combining Wet Ingredients:

Getting our dairy components ready is the next step. We’ll add them to the dry mixture to create our rich base.

Pour in Milk and Cream: Gradually pour the 2 cups of whole milk and 1 cup of heavy cream into the bowl with your whisked dry ingredients. I like to pour slowly while continuously whisking to help integrate everything without creating too many lumps.
Whisk Until Smooth: Continue whisking vigorously until the mixture is completely smooth and lump-free. It should look like a thick, creamy batter. Don’t worry if it seems a little thin at this stage; it will thicken beautifully on the stove. This thorough whisking ensures our filling will be wonderfully consistent.

4. Creating the Silky Custard Filling on the Stovetop:

This is where the magic really happens! Cooking the custard properly is key to achieving that signature Sugar Cream Pie texture.

Transfer to Saucepan: Pour the entire mixture from your bowl into a medium heavy-bottomed saucepan. A heavy-bottomed pan is important here as it distributes heat more evenly and helps prevent scorching, which can be a real problem with dairy-based custards.
Heat and Whisk Continuously: Place the saucepan over medium heat. Now, this is crucial: you absolutely must whisk continuously. Do not walk away! The flour and cornstarch need constant agitation to cook evenly and prevent lumps from forming at the bottom of the pan. Keep whisking, making sure to scrape the bottom and sides of the pan with your whisk.
Bring to a Simmer and Thicken: Continue to cook and whisk for about 8-12 minutes. You’ll notice the mixture will gradually begin to thicken. It will start to coat the back of a spoon, and then you’ll see it come to a gentle simmer – meaning small bubbles will appear and break on the surface. Once it reaches this point, continue whisking and simmering for another 1-2 minutes. This ensures the flour and cornstarch are fully cooked, preventing any raw flour taste and ensuring maximum thickening power. The custard should be very thick and glossy at this stage, resembling a very thick pudding.
Remove from Heat: Once your custard has reached the desired thickness and has simmered for a minute or two, immediately remove the saucepan from the heat.

5. Adding the Butter and Vanilla:

These final additions provide the finishing touches of richness and flavor.

Stir in Butter: Add the ½ cup (1 stick) of unsalted butter, cut into pieces, to the hot custard. Stir vigorously with your whisk or a rubber spatula until the butter is completely melted and fully incorporated. The butter adds an incredible depth of flavor and contributes to the pie’s luxurious, silky mouthfeel. It also gives the filling a beautiful, appealing sheen.
Add Vanilla Extract: Finally, stir in the 2 teaspoons of pure vanilla extract. Vanilla is a delicate flavor, so adding it at the end ensures its fragrant notes aren’t cooked out by the heat. Give it a good stir to distribute it evenly throughout the rich custard.

6. Pouring and Baking the Pie:

Now, let’s get our incredible filling into the crust and into the oven to finish baking.

Pour Filling into Crust: Carefully pour the hot custard filling into your prepared 9-inch unbaked (or partially blind-baked) pie crust. Use a rubber spatula to scrape out every last bit of that delicious filling from the saucepan! Smooth the top gently with the back of the spatula if needed.
Reduce Oven Temperature: Reduce your oven temperature to 350°F (175°C). We started higher to help the crust, but now we need a gentler heat to slowly set the custard without over-browning or cracking.
Bake the Pie: Carefully place the pie on a baking sheet (this makes it easier to transfer in and out of the oven and catches any potential drips). Bake for 40-55 minutes.
Monitor for Doneness: Here’s how to tell it’s ready:
- The edges of the filling should be set and appear slightly puffed, but the very center will still have a slight jiggle to it when gently nudged. It shouldn’t be liquid, but a soft wobble is perfect.
- The crust should be golden brown. If the crust edges are browning too quickly, loosely tent them with aluminum foil or use a pie crust shield for the last 15-20 minutes of baking.
- A thin, almost paper-thin “skin” might form on top of the pie. This is perfectly normal and a good sign of a well-cooked sugar cream pie.
Remove from Oven: Once your pie has reached this stage of doneness, carefully remove it from the oven. It will look absolutely divine!

7. Cooling and Chilling for Perfection:

Patience is a virtue, especially with a Sugar Cream Pie. Proper cooling and chilling are absolutely essential for the filling to fully set and achieve its perfect sliceable texture.

Cool at Room Temperature: Place the hot pie on a wire cooling rack. Allow it to cool completely at room temperature for at least 3-4 hours, or even longer. During this time, the residual heat will continue to cook the custard slightly, and it will begin to firm up. Resist the urge to cut into it too soon!
Chill Thoroughly: Once cooled to room temperature, transfer the pie to the refrigerator. Chill it for at least 4 hours, but ideally overnight, before slicing and serving. This chilling period is critical. It allows the custard to become completely firm, ensuring beautiful, clean slices and that wonderfully dense, yet silky texture that defines a classic Sugar Cream Pie.

Tips for the Perfect Sugar Cream Pie:

While this recipe is straightforward, a few insider tips can elevate your pie from great to absolutely legendary!

Don’t Skimp on Dairy Fat: Really, whole milk and heavy cream are not optional substitutes here. The fat content is crucial for the rich texture and flavor that defines a true Sugar Cream Pie. Low-fat alternatives will simply not yield the same luxurious results.
Whisk, Whisk, Whisk: I cannot stress this enough during the stovetop cooking phase. Continuous whisking prevents lumps, scorching, and ensures the starch is evenly incorporated and cooked. It’s a bit of an arm workout, but entirely worth it for a perfectly smooth filling.
Prevent a Soggy Bottom: If you’re using a store-bought pie crust or one that tends to get soggy, a quick partial blind bake (as mentioned in step 4) will make a huge difference. You’re giving the crust a head start to crisp up before the moist filling is added.
Watch the Edges of Your Crust: Pie crusts can brown quickly. If you notice your edges are getting too dark before the filling is set, simply place a pie crust shield over the edges, or create one with aluminum foil.
Patience with Cooling: This is perhaps the hardest tip to follow, but it’s paramount. A warm Sugar Cream Pie will be runny and difficult to slice. The pie needs ample time to set up completely, first at room temperature and then in the refrigerator. Trust the process; the wait is worth it!
Adjust Sweetness (Carefully): While 1 ½ cups of sugar might seem like a lot, it’s standard for this pie and balanced by the dairy and spices. If you prefer a slightly less sweet pie, you could try reducing it by ¼ cup, but any more might alter the texture significantly due to the sugar acting as a tenderizer and moisture retainer.

Variations to Try:

While the classic Sugar Cream Pie is perfect as is, sometimes it’s fun to experiment a little. Here are a few ideas if you’re feeling adventurous:

Spice it Up: Experiment with different spices! A tiny pinch of ground cardamom could add an exotic warmth, or a blend of pumpkin pie spice might give it an autumnal twist. Just be careful not to overpower the delicate cream flavor.
Caramel Swirl: After pouring the filling into the crust, you could drizzle a tablespoon or two of homemade or high-quality store-bought caramel sauce over the top and gently swirl it in with a toothpick before baking. This adds another layer of rich sweetness.
Nutty Crunch: A sprinkle of finely chopped pecans or walnuts over the top during the last 15-20 minutes of baking could add a pleasant textural contrast and a slightly nutty flavor.
Brown Sugar Boost: For a slightly deeper, more molasses-like flavor, you could substitute up to ½ cup of the granulated sugar with light brown sugar. This gives the pie a beautiful, subtle caramel note.
Coconut Cream Pie Influence: Stir in ½ cup of shredded unsweetened coconut to the filling before baking for a hint of tropical flavor and texture.

Storage and Reheating:

Proper storage is key to enjoying your Sugar Cream Pie for days after you’ve made it. It’s perfect for making ahead!

Storage: Once completely chilled, Sugar Cream Pie should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from your fridge. It will keep beautifully for 3-4 days.
Serving Temperature: This pie is almost always served chilled, directly from the refrigerator. The cold temperature enhances its creamy texture and makes for clean slices.
Freezing: While possible, I generally don’t recommend freezing Sugar Cream Pie. Dairy-based custards can sometimes weep or change texture slightly upon thawing, becoming less smooth and silky. However, if you must, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Conclusion:

Well, friends, we’ve come to the end of our delightful journey, and I genuinely hope you’re feeling as inspired as I am to whip up a batch of this truly iconic dessert. If there’s one recipe that encapsulates pure, unadulterated comfort and a sweet embrace from simpler times, it’s this one. The Sugar Cream Pie isn’t just a dessert; it’s a piece of culinary history, a testament to how humble ingredients, when treated with a little love and patience, can create something utterly magical. Forget complex layers, intricate decorations, or exotic components. This pie celebrates the beauty of simplicity, delivering a rich, creamy, and deeply satisfying experience with every single bite.

Why is this recipe an absolute must-try? Firstly, its incredible accessibility. You likely have almost all the ingredients in your pantry right now: sugar, milk, flour, butter, and vanilla. No special trips to gourmet stores, no obscure spices. It’s a testament to the resourcefulness of home bakers, born from necessity but perfected into an art form. Secondly, the texture! Oh, the texture. Imagine a custard so silken, so smooth, it practically melts on your tongue, leaving behind a lingering sweetness that’s perfectly balanced by the subtle warmth of vanilla. It’s comforting, luxurious, and completely unique. Unlike many fruit-laden pies, this dessert shines purely on its creamy filling, showcasing the elegance of dairy and sugar. It’s the kind of pie that evokes memories of grandma’s kitchen, of long summer afternoons, and the simple joy of a shared meal. It’s proof that sometimes, the most profound pleasures come from the least complicated origins. This recipe isn’t just about baking; it’s about connecting with a heritage of deliciousness, about creating new memories around an old, cherished classic.

Now, let’s talk about serving. While this pie is absolutely divine on its own, a blank canvas of creamy goodness invites a few playful additions. I personally adore it served slightly warm, allowing the filling to be even more yielding and fragrant. A simple dollop of freshly whipped cream, perhaps infused with a hint of vanilla or a touch of bourbon, elevates it beautifully. For a touch of freshness and a visual pop, a scattering of fresh raspberries or sliced strawberries can cut through the richness wonderfully. Don’t underestimate the power of a sprinkle of freshly grated nutmeg or cinnamon; it adds a warm, aromatic note that complements the sweet creaminess perfectly. Feeling adventurous? Try drizzling a little caramel sauce over a chilled slice for an extra layer of decadence, or a sprinkle of toasted pecans for a delightful textural contrast. You can even experiment with adding a touch of espresso powder to the filling for a coffee-flavored variation, or a hint of almond extract for a subtle, nutty undertone. The possibilities are truly endless, allowing you to personalize this classic to your heart’s content.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible Sugar Cream Pie a try. Don’t be intimidated by the idea of making a pie from scratch; this one is surprisingly forgiving and immensely rewarding. Imagine the smiles around your table when you present this golden-crusted, creamy marvel. Whether it’s for a family gathering, a potluck with friends, or simply a treat to brighten an ordinary Tuesday, this pie is sure to be a showstopper and a crowd-pleaser. Once you’ve experienced the sheer delight of creating and tasting this masterpiece, I would absolutely love to hear about it! Please, come back and share your experiences in the comments section below. Did you try a fun variation? What did your family think? Post your photos, tell us your stories, and let’s celebrate the joy of baking together. Your feedback and creativity are what make our community so vibrant and inspiring. Happy baking, everyone!

Frequently Asked Questions about Sugar Cream Pie:

What exactly is Sugar Cream Pie?

Often referred to as “Hoosier Pie” or “Desperation Pie,” Sugar Cream Pie is a classic American dessert originating from Indiana. It features a simple, creamy custard filling made primarily from sugar, milk or cream, flour (or cornstarch for thickening), butter, and vanilla, all baked in a single pie crust. It’s known for its wonderfully smooth texture and rich, sweet flavor, often described as a taste of old-fashioned comfort.

Is Sugar Cream Pie served warm or cold?

This is a matter of personal preference! Many people enjoy Sugar Cream Pie served slightly warm, as it enhances the creamy texture and releases more of its aromatic vanilla notes. However, it’s equally delicious when thoroughly chilled, offering a firmer, more set custard that is incredibly refreshing. I recommend trying it both ways to see which you prefer!

How long does Sugar Cream Pie last, and how should I store it?

Properly stored, Sugar Cream Pie will last for about 3-4 days in the refrigerator. It’s essential to keep it covered loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from the fridge. For best texture and flavor, bring it to room temperature for about 15-20 minutes before serving if it has been thoroughly chilled.

Can I freeze Sugar Cream Pie?

While technically possible, I generally don’t recommend freezing Sugar Cream Pie. The creamy custard filling, being dairy-based, can sometimes separate or become grainy in texture upon thawing. The crust might also become soggy. If you must freeze it, wrap it very tightly in plastic wrap and then aluminum foil, and thaw slowly in the refrigerator. Be prepared for a slight change in texture.

What’s the difference between Sugar Cream Pie and Chess Pie?

While both are custard-style pies, there are key differences. Sugar Cream Pie is primarily milk-based with flour or cornstarch as the thickener, resulting in a very smooth, silky, and somewhat lighter-textured custard. Chess Pie, on the other hand, is typically made with eggs, butter, and cornmeal or flour, often includes a touch of vinegar or lemon juice, and bakes up with a denser, richer, almost fudge-like consistency. Chess Pie often develops a crackled, sugary crust on top, which is less common in Sugar Cream Pie.

Why did my Sugar Cream Pie turn out runny?

A runny Sugar Cream Pie is usually due to insufficient cooking time or not enough thickener. Make sure you’re using the correct amount of flour or cornstarch as specified in the recipe. Also, it’s crucial to cook the filling until it’s thick and bubbly on the stovetop before pouring it into the crust, and then ensure it bakes long enough for the custard to set properly. The edges should be set, and the center should have only a slight wobble. Over-stirring during the cooling phase can also sometimes prevent it from setting fully.

What are some good toppings for Sugar Cream Pie?

Sugar Cream Pie is wonderfully versatile when it comes to toppings! Classic choices include a dollop of fresh whipped cream, a sprinkle of nutmeg or cinnamon, or a dusting of powdered sugar. For a touch of fruitiness, fresh berries like raspberries or strawberries are excellent. You could also drizzle it with caramel sauce, chocolate syrup, or even a berry compote. Toasted nuts like pecans or walnuts add a lovely crunch, and some people enjoy a hint of bourbon or a coffee-flavored whipped cream.