Sugar Cream Pie is filled with a gloriously thick, creamy, vanilla custard, sprinkled with a dusting of cinnamon, and made with a handful of simple ingredients and easy steps.
There are many ways to make Sugar Cream Pie recipe, but this is the absolute best, no-fail version!
The name of the pie is Sugar Cream Pie. Are you kidding me?! How can this recipe not be the best thing you ever ate based on the TITLE ALONE.
This recipe falls handedly in the simpler-is-better category. There’s not much too it, but sweet baby Jesus, is it good. You know why it’s so good? Because there’s sugar, and cream, and pie. Duh.
What is Sugar Cream Pie?
Sugar Cream Pie is also known as Hoosier Pie because of its popularity in Indiana. Evidently the state legislature thought it was kind of a big deal too, so Indiana Sugar Cream Pie became the official state pie in 2009.
Being a Hoosier myself, I’m absolutely certain the Indiana legislature had no bigger fish to fry than deciding on the best pie to represent their state (*cough, cough* education, non-discrimination laws). Like I said, this pie is a BIG DEAL.
Sugar Cream Pie is also referred to as a “desperation pie.” Back in the day, when farmers ran out of apples or fruit, they could still make this pie.
So apparently the best time to make this pie is ALWAYS. I’m down with that.
Why is This the Best Version of Sugar Cream Pie
I know from first-hand experience all sugar cream pie recipes aren’t created equal because I’ve tested a lot of them out (perks of the job).
There are a few methods for making this pie. The easiest way would be mixing the all ingredients, pouring it into an unbaked crust, and letting it bake completely in the oven. Problem was it took forever to bake and there was a lot of uncertainty about when it was actually ready to be pulled out of the oven.
I don’t have the patience and there’s enough uncertainty in the world.
Next, the custard can be cooked completely on the stove and poured into a baked pie crust. However, the custard didn’t consistently set and the flavor isn’t quite as developed as with baking the custard.
Which brings me to why this version is the best. The custard partially cooks on the stove and finishes in the oven for a reasonable amount of time (that won’t cause unwarranted stress).
Do You Have to Refrigerate Custard Pie?
Yes, but not immediately. After the pie bakes let it cool completely on a wire rack, and then move it to the refrigerator.
Refrigerating cream or custard pies has two benefits. First of all, it keeps it safe to eat since the pies contain cream and eggs. Secondly, cooling the custard down helps to set and thicken it so you don’t have a liquidy pie!
Can I Freeze Sugar Cream Pie?
Unfortunately, no. Custard pies, such as this or pumpkin, can produce a soggy crust when thawed. The cooked custard makes tiny water pockets and when it thaws that excess moisture will seep into the crust.
But, have you missed the name of the pie?! If you can’t take this thing down in one fell swoop, I will gladly take over.
How To Make Sugar Cream Pie Recipe
- Fit pie crust into a pie plate. Line bottom of crust with foil and fill with dried beans or pie weights. Partially bake for 8 minutes. Remove weights and bake for 8 minutes longer. Set aside.
- Whisk together the sugar, brown sugar, and cornstarch in a saucepan. Add half and half and whisk to combine.
- Bring the cream mixture to a boil over medium heat, stirring frequently. Once it boils, reduce heat, simmer, and stir for 2 minutes, or until thickened.
- Remove from the heat and add cubed butter and vanilla. Stir until butter is melted and mixture is smooth.
- Pour into a partially baked pie crust and finish baking in the the oven until golden brown.
- Sprinkle with cinnamon, if desired. Cool completely on a wire rack, then refrigerate for 1 hour before serving.
See, I told you it was easy. In no time at all you can be sinking your teeth into this bad boy. 👇
How to Partially Bake Pie Crust
The custard first cooks on the stove and then poured into a partially baked pie crust.
Gluten free pie crusts tend not to puff up when blind baked, or baked without filling, due to the lack of gluten.
Regular pie crusts need to have pie weights or dried beans placed in the crust before blind baking. This keeps the crust in place and prevents it from rising up.
To do this, first line the bottom of the crust with a piece of foil or cut-to-size parchment paper. Fill with dried beans or pie weights and bake at 425ºF for 8 minutes. Remove the weights and bake for 8 minutes longer, or until the crust starts to brown.
What kind of milk or cream should be used to make Sugar Cream Pie
This recipe calls for half and half because it’s a good go between heavy whipping cream and milk. It keeps the pie lighter in calories, but still makes a rich, thick custard.
Milk may be substituted, but do not use anything less than 2% milkfat. Please note, using milk will likely make the custard slightly thinner, but also contain less calories.
For the ultimate rich and creamy old fashioned custard, use heavy cream. The custard will also not take as long to thicken on the stove before pouring into the pie crust.
More Favorite Pie Recipes!
SAVE THIS SUGAR CREAM PIE RECIPE TO YOUR PINTEREST BOARD!
Sugar Cream Pie, also known as Indiana or Hoosier Pie, is filled with a gloriously thick, creamy, vanilla custard, sprinkled with a dusting of cinnamon, and made with a handful of simple ingredients and easy steps. There are many ways to make Sugar Cream Pie, but this recipe is the absolute best, no-fail version!
- 1 unbaked 9" pie crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 2 cups half and half
- 1/2 cup butter, cubed
- 1 tbsp. vanilla
- cinnamon, for sprinkling
Cool crust on wire rack and reduce oven temperature to 375ºF.
In a large saucepan, whisk together sugar, brown sugar, and cornstarch. Whisk in half and half. Bring mixture to a boil over medium heat, stirring frequently. Once it starts to boil, reduce heat slightly to a simmer. Cook and stir for 2 minutes, or until thickened. Remove from heat and immediately stir in butter and vanilla.
Pour into par-baked crust and sprinkle filling with dusting of cinnamon. Bake for 20 minutes or until golden brown. Remove from oven and cool completely. Refrigerate for at least 1 hour. Store any leftovers in the refrigerator.
If you are making this pie gluten free, check out my Ultimate Guide to Best Ever Gluten Free Pie Crust
Every time I bake pies, I use this nifty, inexpensive pie shield to prevent the edges from becoming too browned.
Adapted from Taste of Home