The name alone — Hoosier Sugar Cream Pie — conjures up visions of comfort, tradition, and good old-fashioned Midwest hospitality. Also known as Indiana’s official state pie, this custard-like treat is beloved for its silky-smooth vanilla filling and golden, cinnamon-sugar crust.
Unlike many custard pies, this version contains no eggs — just pantry staples like sugar, cornstarch, and cream, making it incredibly easy to whip up anytime. With a rich, creamy center and a touch of caramelized spice on top, it’s no wonder generations of Hoosiers have been baking this pie for Sunday dinners, holidays, and every sweet occasion in between.
Table of Contents
🕒 Prep & Bake Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 2 hours
Total Time: About 2 hours 40 minutes
🍽️ Yield
Serves 8 slices
🛒 Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
For Topping:
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
🧑🍳 Instructions
Step 1: Prepare the Filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in heavy cream and milk until smooth.
Step 2: Cook the Custard
Place the saucepan over medium heat and cook the mixture, stirring constantly, until thick and bubbly (about 5–7 minutes). Remove from heat and stir in butter and vanilla extract.
Step 3: Fill the Pie Crust
Pour the hot filling into the pre-baked pie crust. Smooth the top with a spatula.
Step 4: Add the Topping
Brush the top of the filling with melted butter. In a small bowl, mix sugar and cinnamon, then sprinkle evenly over the pie.
Step 5: Bake and Cool
Bake at 325°F (165°C) for 20–25 minutes, just until the top begins to caramelize slightly. The center should jiggle slightly but set as it cools. Cool at room temperature, then refrigerate for at least 2 hours before serving.
🌟 Why You’ll Love This Sugar Cream Pie
- No eggs required – perfect for those with allergies or dietary preferences
- Rich, creamy texture – smooth and silky, not overly sweet
- Easy ingredients – made from simple pantry staples
- Deep Midwestern roots – a proud piece of Indiana culinary history
🔁 Tips & Variations
Make it spiced – add a pinch of nutmeg to the filling for a warm note
Use all cream – skip the milk for an ultra-rich version
Crust options – graham cracker crust works well too for extra texture
Serve with toppings – whipped cream or fresh berries make great accompaniments
❄️ Storage & Serving Notes
Store: Refrigerate covered for up to 4 days
Serve: Best served cold or at room temperature
Freeze: Not recommended, as the creamy filling may separate
❓ FAQ – Hoosier Sugar Cream Pie Recipe
Why is it called Hoosier Pie?
“Hoosier” is a nickname for people from Indiana, where this pie originates. It’s a treasured part of the state’s food heritage.
Is it the same as chess pie?
No, chess pie includes eggs and often cornmeal. Sugar cream pie is eggless and has a custard-like texture.
Can I use light cream instead of heavy cream?
You can, but the texture may be slightly less rich and creamy.
What’s the best crust to use?
A flaky, blind-baked pie crust is traditional, but you can also use a store-bought one in a pinch.
Can it be made dairy-free?
It’s possible with coconut cream and plant-based milk, but it will change the flavor profile.
🥄 Nutrition Information (Per Slice – Approximate)
Calories: 330 kcal
Carbohydrates: 35 g
Fat: 20 g
Saturated Fat: 12 g
Protein: 2 g
Sugar: 25 g
Sodium: 120 mg
Note: Values will vary based on specific ingredients used.
📚 More Classic American Desserts
Buttermilk Pie – Saving Room for Dessert
Chess Pie – Spicy Southern Kitchen
Old-Fashioned Cream Pie – State of Dinner
Vinegar Pie – The Short Order Cook
💬 Get Involved!
Tried this Hoosier Sugar Cream Pie Recipe? Share your photo using #MidwestPieLove or leave a comment with your own twist on this timeless Indiana dessert.
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Top 5 Hoosier Sugar Cream Pie : Irresistibly & Easy
- Total Time: About 2 hours 40 minutes (Cool Time: 2 hours)
Description
The name alone — Hoosier Sugar Cream Pie — conjures up visions of comfort, tradition, and good old-fashioned Midwest hospitality. Also known as Indiana’s official state pie
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
For Topping:
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Step 1: Prepare the Filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in heavy cream and milk until smooth.
Step 2: Cook the Custard
Place the saucepan over medium heat and cook the mixture, stirring constantly, until thick and bubbly (about 5–7 minutes). Remove from heat and stir in butter and vanilla extract.
Step 3: Fill the Pie Crust
Pour the hot filling into the pre-baked pie crust. Smooth the top with a spatula.
Step 4: Add the Topping
Brush the top of the filling with melted butter. In a small bowl, mix sugar and cinnamon, then sprinkle evenly over the pie.
Step 5: Bake and Cool
Bake at 325°F (165°C) for 20–25 minutes, just until the top begins to caramelize slightly. The center should jiggle slightly but set as it cools. Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Make it spiced – add a pinch of nutmeg to the filling for a warm note
Use all cream – skip the milk for an ultra-rich version
Crust options – graham cracker crust works well too for extra texture
Serve with toppings – whipped cream or fresh berries make great accompaniments
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Cuisine: American (Midwestern, Indiana)
Nutrition
- Serving Size: 8 slices
- Calories: 330 kcal
- Sugar: 25 g
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 2g
Keywords: Hoosier Sugar Cream Pie
