Why You’ll Love This Recipe

I love this recipe because its ingredient list is surprisingly simple, yet the finished pie tastes wonderfully rich. The creamy vanilla filling has a smooth texture and caramel-like sweetness, while cinnamon and nutmeg on top add a warm finish.

I also like that I don’t need an elaborate topping. Once the pie has cooled and chilled, I can slice and serve it as it is or add a spoonful of whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unbaked 9-inch pie crust
Granulated sugar
Light brown sugar
All-purpose flour
Pinch of salt
Heavy cream
Whole milk
Unsalted butter
Vanilla extract
Ground cinnamon
Ground nutmeg

I prefer heavy cream combined with whole milk because it gives me a filling that’s rich without becoming excessively heavy. A good-quality vanilla extract also makes a noticeable difference because vanilla is one of the main flavors in this simple pie.

Directions

I preheat my oven to 375°F (190°C) and place my unbaked pie crust into a 9-inch pie plate. I crimp the edges and keep the crust chilled while preparing the filling.
In a medium saucepan, I whisk together the granulated sugar, brown sugar, flour, and salt.
I gradually whisk in the heavy cream and whole milk, making sure no flour lumps remain.
I place the saucepan over medium heat and cook the mixture while whisking frequently. I continue cooking until it begins to thicken and becomes smooth and creamy.
I remove the saucepan from the heat and stir in the butter and vanilla extract until the butter has completely melted.
I pour the warm filling into my prepared pie crust and smooth the top.
I sprinkle the surface lightly with cinnamon and nutmeg. I use a light hand because I want the warm spices to complement rather than overpower the creamy filling.
I bake the pie for about 35–45 minutes. I look for a lightly browned top and a filling that’s mostly set but still has a slight wobble in the center.
I remove the pie from the oven and place it on a wire rack. I let it cool completely at room temperature.
Once cooled, I refrigerate the pie for at least 2–3 hours before slicing. I find that chilling gives the filling time to firm up and makes cleaner slices.

Servings and Timing

I usually cut one 9-inch Indiana Sugar Cream Pie into 8 slices.

Prep time: 20 minutes
Cook and bake time: about 45–55 minutes
Cooling time: about 1 hour
Chilling time: 2–3 hours
Total time: about 4–5 hours
Servings: approximately 8 slices

Variations

For an extra-spiced Sugar Cream Pie, I add a little more cinnamon and freshly grated nutmeg to the top before baking. I can also add a tiny pinch of cinnamon directly to the filling.

When I want more caramel flavor, I increase the proportion of brown sugar while reducing the granulated sugar by the same amount. This gives me a slightly deeper molasses note.

For a decorative finish, I serve each slice with freshly whipped cream and a light dusting of cinnamon or nutmeg.

I can also make individual sugar cream pies using small tart shells. I reduce the baking time and start checking them early because the smaller portions set much faster than a full-sized pie.

Storage/Reheating

I store my Indiana Sugar Cream Pie covered in the refrigerator because of its dairy-rich filling. It keeps well for about 3–4 days.

I prefer serving the pie chilled or allowing individual slices to sit at room temperature for about 15 minutes before eating. This softens the filling slightly and brings out the vanilla and caramel-like flavors.

If I want a warm slice, I heat it very gently for just a few seconds in the microwave. I avoid overheating it because too much heat can cause the creamy filling to soften considerably.

I can freeze Sugar Cream Pie, but I prefer it fresh because freezing and thawing can sometimes change the texture of a cream-based filling.

FAQs

What is Indiana Sugar Cream Pie?

Indiana Sugar Cream Pie, also commonly called Hoosier Sugar Cream Pie, is a traditional cream pie associated with Indiana. I make it with a sweet cream-based filling flavored with sugar, butter, and vanilla, usually finished with cinnamon or nutmeg.

Does Sugar Cream Pie contain eggs?

Traditional versions are notable for often being made without eggs. Instead of relying on eggs to set the filling, I use flour as a thickener, which gives me a creamy consistency once the pie has cooked and chilled.

Why is my Sugar Cream Pie filling runny?

I make sure the filling thickens properly during cooking and give the finished pie plenty of time to cool and chill. The filling continues to firm as its temperature drops, so I avoid slicing the pie while it’s still warm.

Can I make Indiana Sugar Cream Pie ahead of time?

Yes. I actually prefer making it ahead because chilling helps the filling set properly. I can prepare the pie the day before serving, refrigerate it overnight, and slice it when I’m ready.

How do I know when Sugar Cream Pie is done?

I look for a filling that’s set around the edges but still has a slight wobble in the center. The top should also have a little color. I avoid baking until the center becomes completely firm because the filling continues setting as the pie cools.

Conclusion

Indiana Sugar Cream Pie is the kind of old-fashioned dessert I love for its simplicity. With a flaky crust, smooth cream filling, vanilla, butter, and warm spices, I get a rich pie from an uncomplicated list of ingredients. I especially enjoy making it ahead and letting it chill until perfectly sliceable. Whether I serve it plain or add freshly whipped cream, this classic Hoosier dessert gives me a comforting pie that’s easy to bring to the table.

Indiana Sugar Cream Pie

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Indiana Sugar Cream Pie is a classic Hoosier dessert with a flaky crust and silky, egg-free cream filling flavored with vanilla, butter, and caramel-like brown sugar. A light dusting of cinnamon and nutmeg gives this old-fashioned pie a warm finish.

Author: Laura
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: About 4–5 hours
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie plate, crimp the edges, and keep it chilled while preparing the filling.
In a medium saucepan, whisk together the granulated sugar, light brown sugar, flour, and salt.
Gradually whisk in the heavy cream and whole milk until smooth and no flour lumps remain.
Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to thicken and becomes smooth and creamy.
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated.
Pour the warm filling into the prepared pie crust and smooth the top.
Sprinkle the cinnamon and nutmeg lightly and evenly over the filling.
Bake for 35–45 minutes, until the top is lightly browned and the filling is mostly set with a slight wobble in the center.
Transfer the pie to a wire rack and let it cool completely at room temperature for about 1 hour.
Cover and refrigerate for at least 2–3 hours, or until the filling is thoroughly chilled and firm enough to slice cleanly.

Notes

This traditional-style sugar cream pie is egg-free and uses flour to help thicken and set the creamy filling.
For a more deeply caramelized flavor, increase the brown sugar while reducing the granulated sugar by an equal amount.
Add extra cinnamon or freshly grated nutmeg for a more pronounced warm-spice flavor.
Serve chilled or let individual slices stand at room temperature for about 15 minutes for a softer texture.
Freshly whipped cream and a light dusting of cinnamon or nutmeg make an easy finishing touch.
The recipe can be prepared in small tart shells for individual pies; begin checking them earlier because they will bake more quickly.
Store the pie covered in the refrigerator for 3–4 days.
The pie can be frozen, although freezing and thawing may slightly alter the texture of the cream filling.
For best results, prepare the pie a day ahead and refrigerate it overnight before slicing.

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 28 g
Sodium: 250 mg
Fat: 31 g
Saturated Fat: 18 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg