Sugar Cream Pie Recipe (Hoosier Pie)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Nostalgic Sugar Cream Pie Recipe (Hoosier Pie) has stood the test of time for good reason—it’s mouthwateringly good and super easy!

• Delightful flavor: The buttery vanilla custard with cinnamon is wonderfully comforting.
• Simple ingredients: This surprising treat is much more than the sum of its parts! Simple to make, with a professional bakery flavor.
• Egg-free: Perfect for everyone, including family and friends who don’t eat eggs.
• Mostly hands-off: Don’t let the total time scare you off—most of it is chill time in the fridge, and the prep is quick. And you don’t need a mixer or any special equipment!
• Brûléed topping: Lovely and surprising—and the cooked cinnamon sugar top tastes like a snickerdoodle!

Sugar Cream Pie (Hoosier Pie), also known as Indiana Sugar Cream Pie, is one of those amazing local recipes that always grabs my attention. I was so delighted with the results of this pie, as I hadn’t tried it before. For the crust, I chose my sour cream pie crust—it’s wonderfully flavorful and flaky. For the caramelized topping, I used a kitchen blowtorch, but you can also use the broiler. Just be sure to watch it closely so the pie doesn’t overcook, and cover the crust with foil to prevent it from burning.

Desserts tied to a particular place, baked by everyone’s grandmother, and featured in community cookbooks, are full of history. They’re always absolutely delicious, and their homey goodness makes them perfect for fall and winter gatherings. For more regional classics, be sure to try St. Louis Gooey Butter Cake, Texas Sheet Cake, and Buttermilk Pie.

Table of Contents

• What is Sugar Cream Pie Recipe (Hoosier Pie)?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sugar Cream Pie
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Custard Pie Recipes

What is Sugar Cream Pie Recipe (Hoosier Pie)?

• Sugar Cream Pie (Hoosier Pie) is a one-crust eggless custard pie. The vanilla custard is covered with a buttery cinnamon-sugar mix that’s torched or broiled to form a crispy topping.
  • Flavor: A rich crust with a mild sour cream tang sets off lightly sweet vanilla cream filling and sweet cinnamon topping.
  • Texture: Flaky crust, silky filling, crispy topping
  • Main ingredients: Pie crust, heavy cream, butter, sugar, vanilla, cinnamon
  • Great for: Fall celebrations, family dinners, bake sales, holiday gatherings, Halloween, Thanksgiving, Christmas
• Sugar Cream Pie Recipe (Hoosier Pie) is Indiana’s official state pie. This 1800s recipe, which originated in Amish and Shaker communities, was known as Farmhouse Pie or Desperation Pie due to its simple ingredients. The “Hoosier” nickname for state’s residents is more of a mystery—it might refer to settlers from England’s Cumberland County (where a hill is called a “hoo”), or an Indiana 18th-century preacher, Harry Hosier, or what a frontier settler would say—”who’s here?” when there was a knock on their cabin door.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Rolling pin
• 9-inch (23 cm) pie pan
• Pastry brush
• Parchment paper
• Pie weights or dried beans
• Medium saucepan
• Whisk
• Silicone spatuala
• Kitchen torch (optional)

Key Ingredients and Substitutes

Pie Crust

1 recipe Sour Cream Pie Crust

• Sour Cream Pie Crust is a flaky pastry that’s easy to work with.
• This wonderfully all-purpose pie crust has a subtle tang that pairs perfectly with the sweet custard.
• In addition to adding a delectable flavor, the sour cream also adds tenderness.

Egg wash for crust

• Use egg wash—make it by beating one large egg with 1 tablespoon of milk or water—to brush on the pie crust to give it a shiny, golden finish.

Filling

Heavy cream

• Heavy cream gives the filling a silky, velvety, thick texture.
• Additionally, heavy cream contributes rich flavor.
• Substitute: Use full-fat coconut cream for a dairy-free version.

Granulated sugar

• Granulated sugar sweetens the custard.
• Additionally, as the custard bakes, the sugar caramelizes, lending a tantalizing flavor.
• Substitute: You can use an equal amount of coconut sugar, but note that it may alter the flavor and color of the custard.

Cornstarch

• Cornstarch thickens the custard in this old-fashioned sugar cream pie.
• Importantly, cornstarch creates a sliceable texture without making the filling too heavy or gummy.
• Substitute: Use the same amount of arrowroot or tapioca starch.

Butter

• Butter gives the custard a deep, rich flavor.
• Additionally, the butter helps the custard set properly.
• Be sure to use salted butter here for the most flavorful result.

Salt

• Salt balances the flavors in the custard filling.

Vanilla extract

• Vanilla extract deepens the flavor of this old-fashioned sugar cream pie with warm, floral sweetness.
• Substitute: Use the same amount of Vanilla Bean Paste.

Topping

Granulated sugar

• When the granulated sugar is torched, it’s transformed into a crisp, caramelized crust.
• Substitute: For a crunchier crust, use the same amount of turbinado sugar.

Cinnamon

• The warm flavor of cinnamon is the perfect spicy contrast to the creamy vanilla filling.

Salt

• Salt balances out the sweetness of the cinnamon-sugar topping.

Butter

• Butter helps meld the brûlée to the custard of this sweet cream pie.
• Additionally, butter adds rich flavor to the sweet cream pie topping
• Substitute: If you prefer, use the same amount of coconut oil.

How to Make Sugar Cream Pie

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Butter tip: I don’t usually specify what type of butter to use, but with this sugar cream pie recipe in particular, salted butter really makes a difference to the flavor.
• Crisp crust: This recipe requires a blind-baked crust, because the filling does not bake long enough to fully cook the pastry.
• Mix it up: If you prefer a crunchier crust, make a Graham cracker version using my Cookie Pie Crust recipe.
  • And for an even crispier topping, use turbinado sugar instead of granulated sugar.
• Tell-tale sign: The pie is ready when it’s set and it’s just beginning to show a bit of color.
• Torch option: If you don’t have a kitchen torch, you can brulee the cinnamon sugar under the broiler. Watch very carefully so the pie doesn’t burn.
• Perfect accompaniment: This pie is delicious and flavorful enough to stand on its own, but it would be lovely with some fresh berries or in-season stone fruit.
• Pie crust option: This recipe can be made with my regular Pie Crust as well.

Make Ahead and Storage Instructions

• Make-ahead tips: 
  • If you’d like to make the pie crust dough ahead, you can prepare it, place it in an airtight container, and refrigerate it for up to three days.
    • For longer storage, place the wrapped dough in a pie crust dough in a freezer bag and freeze for up to two months.
      • Defrost in the fridge overnight before using.
  • If you’d like to make the pie in advance, bake, cool, cover loosely, and refrigerate for up to two days before serving.
• How to store leftovers: 
  • Store leftover pie loosely covered in the fridge for up to two days.

FAQs

Can I make this sugar cream pie recipe gluten-free?

• Yes, you can make this sugar cream pie recipe gluten-free.
• Use my Flakiest Gluten-Free Piecrust instead of the Sour Cream Pie Crust.
• Additionally, ensure that all other ingredients are gluten-free.

How do I make sure my pie crust isn’t soggy?

• To be sure your pie crust isn’t soggy, it’s crucial to blind-bake (parbake) the crust before it’s filled.
• See my guide, How to Blind Bake a Pie Crust to learn all about pre-baking pie crusts.

Do you have any tips to make sure the custard sets and isn’t runny?

• To make sure your pie custard has the correct texture, be sure to simmer it for the recomneded time: bring the custard mixture to a simmer, and then cook at a rapid simmer for one full minute, then remove from heat.
• Bake until the filling is set and just beginning to show a touch of color.

I’ve never made this kind of torched topping before—any tips?

• For the perfect torched topping, brush the baked and cooled custard pie evenly with melted butter, and then sprinkle the cinnamon sugar mixture on in a even layer.
  • If you’re using a kitchen torch, keep moving it constantly for even bruléeing.
  • And if you’re heating it under a broiler, keep a sharp eye on the pie so the topping doesn’t burn.

What are some good ways to serve this Hoosier Pie?

• You can serve this pie along with Cinnamon Bun Ice Cream, Irish Whiskey Ice Cream, or Butter Pecan Ice Cream.
• Put out a bowl of Classic Whipped Cream, Crème Frâiche Whipped Cream, or Chocolate Whipped Cream
• Treat party guests to a pie buffet! Along with Sugar Cream Pie, you can serve Pear Butterscotch Pie, Traditional Apple Pie, my Best Ever Pecan Pie.

More Custard Pie Recipes

• Coconut Custard Pie
• Irish Whiskey Butterscotch Pie
• Sour Cream and Raisin Pie
• Southern Egg Custard Pie
• Maple Cream Pie

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