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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.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. 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.
  2. In a medium saucepan, whisk together the granulated sugar, light brown sugar, flour, and salt.
  3. Gradually whisk in the heavy cream and whole milk until smooth and no flour lumps remain.
  4. Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to thicken and becomes smooth and creamy.
  5. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated.
  6. Pour the warm filling into the prepared pie crust and smooth the top.
  7. Sprinkle the cinnamon and nutmeg lightly and evenly over the filling.
  8. Bake for 35–45 minutes, until the top is lightly browned and the filling is mostly set with a slight wobble in the center.
  9. Transfer the pie to a wire rack and let it cool completely at room temperature for about 1 hour.
  10. 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

Find it online: https://thefamilycooking.com/indiana-sugar-cream-pie/