Old-Fashioned Sugar Cream Pie
Visual learner? Watch me make this sugar cream pie from start to finish!
Have you ever heard of a sugar cream pie? Maybe you’ve heard it referred to as Sugar Custard Pie, Indian Sugar Pie or Hoosier Pie. No?
Either way, we are on Sugar Cream Pie #2 in less than seven days in my house. It’s safe to say we reeeeally like this pie! If you like homemade cream pies, then I’m pretty sure you’ll love it as well! Move over Coconut Cream Pie.
What is Sugar Cream Pie??
That was was my exact question when one of my subscribers asked me to do a video on old-fashioned sugar cream pie. The heck… I’m intrigued! After some light digging, I discovered that this Amish goodness, most often referred to as Sugar Cream Pie, is famous in Indiana. In 2009 Sugar Cream Pie became Indiana’s official state pie!
This pie is a rich, sweet custard pie (no eggs). It’s so creamy and has a beautiful hint of vanilla with a crackling cinnamon sugar topping and buttery pie crust. It’s a super simple pie with minimal ingredients. I like to add just a few drops of coconut extract to add another level of flavor. It’s so amazing!
Some sugar cream pie recipes requires cooking on the filling on the stove-top before transferring to a pie crust to set. I prefer to cook the custard filling on the stove-top and then bake it in the oven for a bit. This gives the pie a firmer finished set, IMO.
How to make the BEST Sugar Cream Pie
- Use a homemade pie crust. Seriously, a buttery, flaky homemade pie crust will take this pie to the next level of deliciousness. The recipe I’ve included below is the bees knees! Be sure to blind bake the pie crust using pie weights before adding the filling.
- Don’t boil the filling. To get the creamiest custard filling, be sure that the mixture only steams and not simmer or boil. Slow and low wins the race!
- Stir the filling constantly. While cooking the filling, continue to stir frequently to prevent the heavy whipping cream from scorching. I like to add the butter and vanilla last when I remove the filling from the heat to prevent the butter fat from separating.
- Don’t skip the cinnamon sugar topping. That crackling cinnamon sugar layer is epic and compliments the creaminess of the pie so well. Flip the oven to broil for the last few minutes of baking to caramelize the sugars. Don’t take your eyes off the oven! Broiling is super fast and you don’t want to burn your pie!
How To Store: Sugar cream pie can be served at room temperature or cold. After the pie has cooled down, you can serve it immediately or place it in the refrigerator for a firmer set (my preference)—store leftover pie in the fridge for up to a week.
Get the Recipe: Sugar Cream Pie
PIE CRUST (makes 2 pie crusts)
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1/2 cup butter-flavored shortening, cold
- 1/2 cup cold water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- salt, pinch
- 2½ cups heavy whipping cream
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- ⅛-¼ teaspoon coconut extract, (optional but yum)
CINNAMON-SUGAR TOPPING (double if a thicker topping layer is desired)
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon, (can also add a pinch of nutmeg if desired)
MAKE THE PIE CRUST
- In a large bowl, whisk together flour, sugar and salt.
- Cut in the butter and shortening until mixture resembles large crumbs.
- Stir in the water until a dough forms.
- Knead the dough gently to incorporate all of the dry ingredients and form a uniform dough.
- Divide dough into two equal sized balls and flatten into a disk.
- Wrap each disk with plastic wrap and refrigerate until chilled (1-3 hours)
- When ready to fill, roll one pie dough out and place into a greased 9-inch deep dish glass pie plate.
- Place a pie weight onto the pie crust and bake in preheat 400 F. oven for 30-35 minutes, removing the weight at the halfway point to allow the pie to brown slightly (may need longer). (see note on how to make a homemade pie weight if needed)
- Set partially baked pie crust aside while you prepare the filling.
MAKE THE FILLING
- In a large pot whisk together sugar, cornstarch and salt.
- Pour in the heavy whipping cream and turn the heat to medium.
- Stir constantly until all sugar is dissolved.
- Continue stirring until mixture begins to thicken. Reduce heat if needed to prevent mixture from simmering or boiling.
- Once mixture has thickened to the texture of a loose pudding, remove from heat.
- Stir in the butter, vanilla extract and coconut extract.
- Let mixture cool until it is the texture of a firm pudding.
- Spoon mixture into prepare pie crust and spread out into an even layer.
MAKE THE TOPPING
- Brush melted butter over the surface of the filling.
- Combined sugar and cinnamon and sprinkle evenly over the surface of the pie.
- Bake the pie in 325. F preheated oven 20 minutes and the broil for a few seconds to caramelize the cinnamon sugar. (Keep an eye on this since broiling happens fast!)
- Remove from oven and let cool to room temperature.
- Serve warm or refrigerate for at least 3 hours for a firmer set.
- Store leftover pie in the refrigerator.
Recipe adapted from New Trenton Church Cookbook