Indiana Sugar Cream Pie Recipe
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!
Servings: 8 servings
Ingredients
Filling
- 1 homemade or store-bought [pie crust]
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 2 cups heavy cream
- 4 Tablespoons salted butter
- 1 teaspoon vanilla extract
Topping
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons ground nutmeg
Instructions
- Preheat oven to 400°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.1 homemade or store-bought [pie crust]
- Decrease oven temperature to 325°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.1 cup granulated sugar, 4 Tablespoons cornstarch, 2 cups heavy cream
- 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.4 Tablespoons salted butter, 1 teaspoon vanilla extract
- Pour the filling into the pie crust and sprinkle with the cinnamon and nutmeg. Bake for 25 minutes at 325°F. The center will still be jiggly but the pie will continue to set as it cools.1/2 teaspoon ground cinnamon, 1/4 teaspoons ground nutmeg
- 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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
