Classic Indiana Sugar Cream Pie Recipe for a Sweet Tradition

If you’re craving a slice of sweet, creamy comfort, this Indiana sugar cream pie recipe is about to become your new favorite dessert. Rich, smooth, and perfectly nostalgic, this classic Hoosier pie is as easy to make as it is to love. Keep reading to discover the secret behind Indiana’s most beloved treat—and how you can make it in your own kitchen today.

Description

Indiana Sugar Cream Pie is a slice of Midwestern comfort, simple in design yet rich in taste. Known as “Hoosier Pie,” this dessert is a treasured staple in Indiana. Its silky, custard-like filling melts on your tongue like velvet, with a buttery richness balanced by a crisp, flaky crust. The top is kissed with a dusting of cinnamon and nutmeg, creating an aroma that wraps you in warmth—like Sunday afternoons at grandma’s house or a cozy diner tucked off a country road.

One bite of this pie evokes nostalgia in the sweetest way. Imagine the creamy essence of crème brûlée, but without the eggs and with a humbler charm. The filling is thickened with flour and butter, and sweetened with sugar and cream to create a luscious base that contrasts beautifully against the golden pastry. It is a dessert for quiet evenings, potlucks, holidays, or simply whenever you need a little taste of home.

Why You’ll Love This Recipe

This recipe is incredibly easy to follow and uses kitchen staples you likely already have. There are no eggs and no complicated techniques—just wholesome ingredients and a little bit of stovetop magic. It is naturally egg-free, which makes it friendly for those with egg allergies or looking for something a little different.

Its flavor is buttery and sweet without overwhelming your taste buds. The recipe is perfect as-is but also versatile enough to dress up with a dollop of whipped cream or fresh berries. Whether you are an experienced baker or just starting out, this pie is practically foolproof and always impressive.

Ingredients

• 1 pre-baked 9-inch pie crust
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Equipment

• 9-inch pie pan
• Medium saucepan
• Whisk
• Spatula
• Measuring cups
• Measuring spoons
• Cooling rack

Instructions

1. Step 1: Place your pre-baked 9-inch pie crust in a pie pan and set it aside. If you’re using a store-bought shell, make sure it is completely cooled before adding the filling—this will help keep the crust crisp.
2. Step 2: In a medium saucepan over medium heat, whisk together the granulated sugar and the all-purpose flour. Add just a tiny pinch of salt to enhance the sweetness without making it salty—it’s a subtle trick that really rounds out the flavors.
3. Step 3: Gradually pour in the heavy cream and whole milk, whisking constantly. Patience is your friend here. Go slow to avoid lumps and ensure the flour blends smoothly into the liquid. I find that starting with a few tablespoons of cream and mixing into a paste helps.
4. Step 4: Continue whisking the mixture gently but consistently for about 10 to 12 minutes. As it heats, it will begin to thicken. The goal is to reach a soft custard consistency—it should coat the whisk and slowly drip off like honey.
5. Step 5: Once thickened, remove the pan from the heat. Stir in the butter and vanilla extract. The residual heat will melt the butter beautifully and release the vanilla’s comforting aroma. Stir until silky smooth.
6. Step 6: Pour the warm filling into the prepared pie crust. Use a spatula to smooth it into an even layer—it spreads best while still warm.
7. Step 7: Generously sprinkle the top with ground cinnamon and a light pinch of nutmeg. This is where the pie gets its signature finish. It’s a little rustic, a little decadent, and a whole lot inviting.
8. Step 8: Let the pie sit at room temperature for about 30 to 45 minutes, or until it cools enough to place in the refrigerator. Chilling is essential for the custard to fully set, so allow at least 2 hours before slicing.
9. Step 9: Slice and serve chilled or at room temperature. Add a dollop of whipped cream for an extra indulgence—or not. This pie easily shines on its own.

Nutrition per serving

To deepen the flavor, use real vanilla extract and avoid the imitation kind. Also, do not skip the chilling step—this pie needs time to set up properly for clean slicing.

FAQ

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Indiana Sugar Cream Pie

Indiana Sugar Cream Pie, also known as Hoosier Pie, is a creamy, egg-free Midwest classic with a buttery, custard-like filling and a flaky pie crust, finished with a hint of cinnamon and nutmeg. It's sweet, simple, and brimming with nostalgic comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 1 pre-baked 9-inch pie crust
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Instructions

 

• Place the pre-baked pie crust in a 9-inch pie pan and set aside.
• In a medium saucepan over medium heat, whisk together the sugar, all-purpose flour, and a pinch of salt.
• Slowly add in the heavy cream and whole milk, whisking constantly to avoid lumps.
• Continue to whisk the mixture until it thickens, about 10 to 12 minutes. The filling should be smooth and the consistency of custard.
• Remove the saucepan from the heat. Add in the butter and vanilla extract, stirring until the butter is melted and fully incorporated.
• Pour the warm filling into the prepared pie crust, using a spatula to spread it evenly.
• Sprinkle the top with ground cinnamon and a pinch of nutmeg.
• Let the pie cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours or until fully set.
• Serve chilled or at room temperature with a spoonful of whipped cream if desired.

Nutrition

Calories: 350kcalCarbohydrates: 38gProtein: 3gFat: 21gSodium: 85mgFiber: 1gSugar: 25g

Keyword indiana sugar cream pie, hoosier pie, traditional pie recipes, egg-free pie

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