If you’ve never tried a Hoosier Sugar Cream Pie Recipe, you’re in for a real treat! This pie is one of those charming Midwestern gems that’s deceptively simple but delivers a rich, custardy filling with just the right hint of cinnamon and vanilla. Every time I slice into one, it feels like a warm hug on a plate—perfect for family dinners, potlucks, or just because you deserve a little homemade happiness.

What makes this Hoosier Sugar Cream Pie Recipe so special isn’t just the silky, sweet filling, but also how easy it comes together with pantry staples you probably already have. I love how it’s a pie that doesn’t rely on eggs but still manages to be creamy and indulgent. Trust me, once you make it, it’s going to be one of those recipes you pull out whenever you want something truly comforting and nostalgic.

Ingredients You’ll Need

The magic of this pie lies in its simple ingredients that blend beautifully to create that melt-in-your-mouth texture. Here’s a little heads up: using quality dairy and fresh spices makes all the difference, so don’t skimp if you can help it.

Easy pie crust: You can make your own or grab a good quality store-bought crust—just make sure it’s unbaked and ready to go.
Whole milk: Adds just a touch of richness and moisture to the crust, helping it bake up perfectly tender.
All-purpose flour: This is the thickening agent that helps the filling set beautifully without any eggs.
Sugar: I like using a mix of white and brown sugars to get that deep caramel note and balanced sweetness.
Cinnamon: Don’t skimp on this spice—just a little sprinkle takes the flavor up a notch without overpowering the pie.
Nutmeg: Works with cinnamon to add warmth and complexity; fresh is best if you can grate some yourself.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
Heavy cream and half-and-half: These two together give you that luscious, velvety texture that makes this pie truly indulgent.
Vanilla extract: The finishing touch that gives a lovely aromatic hint, making the filling irresistible.

Variations

I enjoy playing around with this recipe depending on the season or who I’m serving it to. There are lots of ways to tweak it while keeping that classic Hoosier Sugar Cream spirit. Try one or combine a few—you really can’t go wrong.

Gluten-Free Crust: I swapped in a gluten-free pie crust once for a friend with gluten sensitivity, and it held up really well. The filling stays the same rich and creamy.
Maple Sugar Twist: Substitute part of the brown sugar with maple sugar or drizzle a bit of real maple syrup over the top—it adds a cozy depth perfect for fall.
Lemon Zest: For a brighter take, I love adding a teaspoon of lemon zest to the filling. It cuts through the sweetness and makes each bite zingy but balanced.
Spiced Up: Sometimes, I sprinkle a little ground ginger or cardamom with the cinnamon for a warm, almost chai-like buzz that friends rave about.
Mini Pies: Making individual mini sugar cream pies is a fun twist for gatherings. They bake faster and are just as delicious.

How to Make Hoosier Sugar Cream Pie Recipe

Step 1: Prepare That Perfect Pie Crust

Start by getting your pie crust ready and fitted into a 9-inch pie pan. To take it to the next level, brush the base of the crust with 3 tablespoons of whole milk—this little trick helps create a waterproof barrier that prevents a soggy bottom. Then, chill it in the fridge for about 15 minutes while you prep your filling. Trust me, this step makes a notable difference, especially with such a custardy filling.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine 3/4 cup all-purpose flour, 1/2 cup sugar, 1/2 cup light brown sugar, 1/2 cup dark brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Give it a good whisk to break up lumps and evenly distribute the spices and sugars. The mix smells incredible right now—don’t skip this because it builds the base flavor wonderfully.

Step 3: Add the Creamy Goodness

Slowly pour in 1 1/2 cups heavy cream and 1 1/2 cups half-and-half while whisking constantly. This gradual mixing helps avoid lumps and gets your filling nice and smooth. Once combined, stir in 2 teaspoons of vanilla extract to give that beautiful aromatic depth. The filling will be quite liquidy like a thick cream, but don’t worry—it sets perfectly during baking.

Step 4: Bake and Watch the Magic Happen

Pour the filling into the chilled pie crust. Before popping it in the oven, I like to lightly dust an extra pinch of cinnamon on top for a little sparkle. Bake at 350°F (175°C) for about 50-60 minutes. You’ll want to watch closely near the end—the edges should be golden and set, while the center will still have a slight jiggle, kind of like a custard. Once it’s done, cool completely on a wire rack; this helps it finish setting perfectly.

How to Serve Hoosier Sugar Cream Pie Recipe

Hoosier Sugar Cream Pie Recipe - Recipe Image

Garnishes

I usually keep garnishes simple to let the pie shine, but a light dusting of cinnamon or a thin shaving of nutmeg on top always feels like the perfect finishing touch. If you’re feeling fancy, a dollop of freshly whipped cream with a sprinkle of cinnamon makes every slice even dreamier.

Side Dishes

Serving this pie with a strong cup of coffee or a scoop of vanilla bean ice cream is my personal favorite combo. The bitterness of the coffee or the cold creaminess of the ice cream balances the pie’s sweetness brilliantly—give it a try next time!

Creative Ways to Present

For holidays or special occasions, I’ve lined the pie edges with thin apple slices dusted with cinnamon before baking. It adds a festive look and a gentle fruitiness that pairs wonderfully with the creamy filling. Another fun idea I tried was serving mini sugar cream pie tartlets in pretty cupcake liners—everyone loved how cute and personalized they were!

Make Ahead and Storage

Storing Leftovers

I always cover leftover pie tightly with plastic wrap or foil and store it in the fridge. It stays fresh and creamy for up to 4 days, but honestly, mine never lasts that long! When ready to eat, I find the flavor even mellows and deepens overnight.

Freezing

Freezing this pie can be tricky because of its custard nature, but I’ve had success freezing individual slices wrapped well in plastic wrap and foil. Thaw them overnight in the fridge and enjoy within a couple of days. Just note the texture might be slightly softer after freezing, but still delicious.

Reheating

If you want to warm up leftovers, I recommend a gentle 275°F oven for about 10-15 minutes. Keep an eye on it so it doesn’t overcook—warming just makes the flavors come alive again without toughening the filling.

FAQs

Can I make the Hoosier Sugar Cream Pie Recipe without a pie crust?

You absolutely can, especially if you want a crustless version similar to a baked custard. Just grease your pie pan well and proceed with the filling. The flavor will be the same, but the texture will be a bit different, a tad softer without the crust to contrast it.
How do I know when the Hoosier Sugar Cream Pie is fully baked?

Look for golden, bubbly edges and a filling that’s mostly set but slightly jiggly in the center, like a soft custard. It will continue to set as it cools, so pulling it from the oven at that perfect moment is key to silky texture.
Can I use lower-fat milk instead of heavy cream and half-and-half?

While you could use lower-fat milk, the pie’s rich and creamy texture depends heavily on the fat content in heavy cream and half-and-half. Using milk alone might result in a thinner, less luscious filling.
Is the Hoosier Sugar Cream Pie Recipe suitable for kids?

This pie is a family favorite and kids usually love it because it’s not overly sweet and has a smooth, creamy texture. Just watch out for the cinnamon and nutmeg; you can easily reduce those spices if your little ones prefer something milder.
Can I prepare the filling the night before baking?

Yes! You can mix the filling ingredients ahead of time and refrigerate overnight. Just give it a good whisk to recombine any settled flour before pouring it into the crust and baking the next day.

Final Thoughts

This Hoosier Sugar Cream Pie Recipe holds a special spot in my heart because of its simplicity, comforting flavors, and that nostalgic feel of homemade goodness. It’s the kind of dessert that’s perfect for when you want to impress without stress or for cozy nights in with family. I truly hope you give it a try—you might just find yourself making it a regular in your recipe rotation, just like I did!

Hoosier Sugar Cream Pie Recipe

★★★★★ 4.5 from 69 reviews

Author: Touba
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Hoosier Sugar Cream Pie is a classic Indiana dessert featuring a rich and creamy filling made from a blend of flours, sugars, and spices, poured into a flaky homemade pie crust. The filling is silky and decadent with warm vanilla and cinnamon flavors, making it a comforting treat perfect for any occasion.

Ingredients

Scale

For the Crust:

1 recipe easy pie crust
3 tablespoons whole milk

For the Filling:

3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 teaspoon cinnamon (plus more for dusting)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups heavy cream
1 1/2 cups half-and-half
2 teaspoons vanilla extract

Instructions

Prepare Pie Crust: Roll out the easy pie crust recipe and fit it into a 9-inch pie pan. Chill the crust in the refrigerator while preparing the filling to ensure it holds its shape during baking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, light brown sugar, dark brown sugar, cinnamon, nutmeg, and salt until thoroughly combined. This dry base will create the thick, sweet filling of the pie.
Add Wet Ingredients: Slowly stir in the heavy cream, half-and-half, and vanilla extract to the dry ingredients, mixing until smooth and completely combined. The batter will be liquid but will set as it bakes, creating a creamy texture.
Fill the Pie: Pour the filling mixture into the chilled pie crust evenly. Lightly dust the top of the filling with extra cinnamon for an aromatic finish.
Bake the Pie: Place the pie on the middle rack of a preheated oven at 350°F (175°C). Bake for approximately 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. This gentle baking sets the custard filling without cracking the crust.
Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set the filling before slicing and serving.

Notes

Use a homemade or store-bought pie crust depending on preference; chilling the crust beforehand helps prevent shrinking during baking.
The pie filling will appear slightly jiggly when done but will firm up upon cooling and refrigeration.
Dusting with cinnamon on top adds a lovely aroma and slight spice contrast to the sweet filling.
For best results, slice with a sharp knife and serve chilled or at room temperature.
Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: Hoosier sugar cream pie, sugar cream pie recipe, Indiana pie, cream pie, homemade pie crust, cinnamon custard pie