Sugar Cream Pie (Hoosier Pie)

Sugar cream pie, or Hoosier pie, is a creamy, delicious treat with deep roots in the Midwest, especially in Indiana. You can top it however you like, serve it warm, at room temperature, or even chilled!

If you’re looking for another simple yet sweet treat, you’ve got to try these similar pies. You’ll love this chess pie, this yummy buttermilk pie, and this amazing strawberry pie!

Old-Fashioned Sugar Cream Pie

This sugar cream pie is the ultimate comfort food! You’ll love how the simple ingredients come together to create the most delicious, sweet, and creamy dessert.

This pie comes from Indiana (did you know that it’s their official state pie?? That’s a thing!) and man, do they love it there! I wanted to do it justice and I think this turned out so delicious!

Sugar Cream Pie Recipe Ingredients

You’ll love how simple these sugar cream pie ingredients are, yet it’s still packed with so much flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

Crust

All-purpose flour: Flour is the bulk of the crust that gives it structure and texture.

Salt: Enhances the flavors of the other ingredients!

Shortening: Acts as the fat, and it gives the crust a tender flaky texture.

Cold Water: Binds the dough together. The coldness keeps the fat solid which is key to making the crust flaky.

Filling

Cornstarch: Helps thicken to achieve the smooth creamy texture of the pie.

Granulated sugar: The star of the show! Sugar adds a rich sweetness to the pie filling.

Salt: Balances the sweetness and enhances the flavors.

Unsalted butter: Adds a rich and creamy texture to the filling.

Heavy whipping cream: Contributes to the creamy consistency and adds the creamy flavor.

Whole milk: Combines with the heavy cream to create a luxurious texture.

Vanilla extract or paste: Adds a sweet depth of flavor.

Cinnamon Topping

Salted butter: Adds a rich buttery flavor to the slightly crunchy top.

Granulated sugar: Creates the caramelized topping and adds a hit of sweetness.

Cinnamon: Gives a depth and warmth of spice and flavor.

How to Make Hoosier Pie

With these simple instructions, you will feel like a pro, whatever your baking level. You can even simplify and use a store-bought pie crust.

Crust

Preheat: Preheat the oven to 375 degrees Fahrenheit and then set aside a 9-inch pie pan.

Dough Ingredients: Add the flour and salt to a large bowl and then whisk to combine. Use a pastry cutter to cut in the shortening until it is the size of small peas.

Cold water: Add 4 tablespoons of cold water to the flour and stir with a fork until it begins to come together. Add a tablespoon or two of additional water until a dough forms. Press the dough into a ball.

Roll Out: Roll the dough out on a lightly floured surface until it forms a circle that’s 2-3 inches wider than your pie pan.

Crimp crust: Roll the dough onto the rolling pin and then unroll it over the pie pan. Press the crust into the pan and then crimp the edges as desired. Prick the bottom of the crust several times with a fork.

Bake: Place a sheet of parchment in the bottom of the crust and add pie weights or unbaked beans until the bottom of the crust is filled. Bake for 10-12 minutes before removing the parchment paper and the pie weights or beans, then bake for an additional 7-8 minutes until the bottom of the crust is beginning to brown.

Reduce heat: Reduce the oven to 325 degrees Fahrenheit when the pie crust comes out.

Cut the shortening into the flour.

Add the water and form the dough.

Roll the dough out.

Press the dough into the pan and crimp.

Filling

Whisk: While the crust is baking, whisk the cornstarch, sugar, and salt before adding the butter, cream, and milk. Cook over medium heat while whisking constantly until the mixture starts to thicken, about 6-7 minutes. Once thickened to a thin pudding-like consistency, turn off the heat and whisk in the vanilla.

Pour: Pour the sugar cream pie filling into the crust right after you finish par-baking it.

Cinnamon Topping

Brush & sprinkle: Carefully brush the melted butter over the top of the filling and then sprinkle evenly with the cinnamon sugar.

Bake & broil: Bake at 325 degrees Fahrenheit for 30 minutes before turning on the broiler. Broil for about 1 minute, or until the cinnamon topping starts bubbling.

Cool & serve: Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving.

Combine the filling ingredients and cook until thickened.

Remove from the heat and add the vanilla.

Brush the melted butter over the top.

Sprinkle cinnamon sugar over the butter.

Fun info! This is an Amish/shaker recipe that originated in Indiana sometime in the 1800s. It is the unofficial state pie of Indiana.