This old-fashioned pie is easy to make and even easier to enjoy!
Where I live in Kentucky, we call sugar cream pie “Hoosier pie”. That’s because this is a pie with a history in the state of Indiana (a.k.a. “The Hoosier State”). Back in the 1800s, the Shaker and Amish communities there often enjoyed this easy and tasty pie. It’s derived from a custard pie but with one notable difference: no eggs. While custard pie is egg-based, sugar cream pie is cream-based and uses exactly zero eggs. You still get a wonderfully rich dessert and can save your eggs for breakfast!
Sugar cream pie uses very basic pantry ingredients to produce a velvety, creamy pie with a crackled, crispy topping. The cream pie is topped with melted butter and cinnamon sugar, and after a little stint under the broiler, is beautifully caramelized. There is a simple pleasure in taking a bite of the creamy filling topped with the contrasting cinnamon and sugar.
You will love making sugar cream pie when you need a dessert quickly (no time for grocery shopping) or just crave something sweet and cozy. As it bakes, your kitchen will fill with aromas of vanilla and cinnamon, giving your whole house a nostalgic feel. Sugar cream pie may be an old-fashioned recipe, but its appeal is timeless.
Patience, patience, patience!
The third step is the hardest one in this recipe because it requires patience! When you are cooking the cornstarch, sugar, butter, and heavy cream, you need to stir constantly. If you don’t, the mixture will easily scorch. I usually alternate between a whisk and a rubber spatula during this step. The whisk keeps things moving, and you can use the rubber spatula to check the bottom of your pan as the mixture cooks. Patience pays off, however, when you get a smooth, thickened filling for your pie.
How do I store leftovers?
Cover the cooled pie with plastic wrap and store it in the fridge for up to 3-4 days. Sugar cream pie is sturdy enough to freeze if you need to make it ahead or have multiple slices leftover you want to save for a longer period than a few days. Put the slices in a freezer-safe container or resealable freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving suggestions
Sugar cream pie is a lovely dessert any time of year. You can serve it chilled, at room temperature, or slightly warm. Especially in the cooler months, it pairs well with other pies like Pumpkin Pie or Pecan Pie. Enjoy this pie plain or top it with a scoop of cinnamon ice cream, a few sliced fresh strawberries, or even a dollop of Sweetened Whipped Cream for a little glow-up!
Sugar Cream Pie
Ingredients
- 1 9-inch pie crust
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 6 tablespoons butter melted, divided
- 2 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 1/3 cup cinnamon sugar
Instructions
- If your pie crust is not pre-baked, roll out your dough and press it into a 9-inch pie pan. Blind bake the crust at 325°F for 10-12 minutes until it is lightly golden, then set aside to cool.
- In a medium saucepan, whisk together the cornstarch and sugar. Add 4 tablespoons of melted butter and the heavy cream.
- Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency, about 10-15 minutes. Stir in the vanilla extract.
- Pour the warm filling into the prepared pie crust. Drizzle the remaining 2 tablespoons of melted butter over the top and sprinkle with cinnamon sugar.
- Bake at 325°F for about 25 minutes to help set the filling. Then, broil for about 30-90 seconds until the sugar crystallizes and browns.
- Let the pie cool to room temperature, then refrigerate for at least one hour before serving.
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