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An image of a desperation pie that has been sliced and served on a plate.
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5 from 8 votes

Sugar Cream Pie

This Indiana Sugar Cream Pie (aka Hoosier Pie) has a wonderful custard texture and all the flavors of sweet cream, vanilla, cinnamon, and nutmeg in a buttery, flaky homemade crust!
Prep Time15 minutes
Cook Time35 minutes
Additional Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 468kcal
Author: Amy Nash

Ingredients

Filling

Topping

  • ½ teaspoon ground cinnamon
  • ¼ teaspoons ground nutmeg

Instructions

  • Preheat oven to 400 degrees F. Roll out pie crust and transfer to a pie plate. Crimp the edges and poke holes in the bottom and sides. Line the crust with parchment paper or aluminum foil then fill with pie weights, dried beans, rice, or even sugar. Bake for 15-16 minutes, then remove the weights and paper or foil and bake for another 7-8 minutes until partially baked.
  • Decrease oven temperature to 325 degrees F.
  • In a medium saucepan, whisk together the sugar and cornstarch. Add the cream and whisk, then cook and stir over medium heat until the mixture comes to a boil, stirring frequently with a wooden spoon.
  • Continue to cook and stir constantly for 1-2 minutes while the filling boils gently until thickened. Remove from the heat and stir in the butter and vanilla until the butter is melted.
  • Pour the filling into the pie crust and sprinkle with the cinnamon and nutmeg. Bake for 25 minutes at 325 degrees F. The center will still be jiggly but the pie will continue to set as it cools.
  • Cool completely at room temperature then refrigerate until firm, about 4 hours. Serve cold or at room temperature.

Notes

  • Sugar cream pie can be made with either cream or half-and-half. You could even use whole or 2% milk, although the filling would be nearly as rich and that wonderful sweet cream flavor won't be as noticeable, which is why I recommend the cream or half-and-half approach.
Adapted lightly from Taste of Home.

Nutrition

Calories: 468kcal | Carbohydrates: 41g | Protein: 3g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 162mg | Potassium: 69mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg