Indiana Sugar Cream Pie

Okay, this Indiana Sugar Cream Pie? It’s simple, sweet, and totally classic. Creamy vanilla filling, a buttery crust, and that little crackly sugar top—it’s like comfort in a slice.

I made it the old-fashioned way, and wow… it tasted just like something Grandma would bake. No eggs, no fuss—just pure, creamy goodness.

It’s super easy to whip up. Stir, pour, and bake. Let’s make this timeless pie together—you’re gonna fall in love with every bite!

Why You’ll Love This Recipe

• A Midwest Legacy: Officially designated as Indiana’s state pie, this dessert carries generations of kitchen wisdom and farmhouse charm. It’s a slice of local history.
• Few Ingredients, Maximum Comfort: This is one of those recipes where a short ingredient list delivers big reward. With just cream, sugar, and butter, the pie bakes into something special that tastes greater than the sum of its parts.
• Egg-Free Magic: Unlike many custard pies, this one contains no eggs, making it suitable for those with allergies or for times when eggs are in short supply.
• Beginner-Friendly: This pie comes together with just a saucepan and a whisk. There’s no complicated tempering or fussy steps—just gentle stirring and patient baking.
• Year-Round Crowd Pleaser: Serve it warm with a sprinkle of cinnamon, or chilled with fresh berries in summer. It fits every season and occasion, from family dinners to holiday tables.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 35 minutes (10 minutes on the stovetop, 25 in the oven)
Total Time: About 50 minutes (plus cooling time before slicing)

Servings:
This recipe yields one 9-inch pie, perfect for 6–8 people depending on slice size. It’s easy to double the filling if you’re preparing two pies for a larger gathering.

Difficulty Level:
Easy. While it involves both stovetop and oven cooking, each step is straightforward. The key is to keep the heat gentle while thickening the filling, and to watch closely as it bakes to prevent over-browning.

Required Kitchen Tools

To ensure the pie turns out with the right consistency and smooth texture, gather these basic tools:

• 9-inch Pie Dish: Ceramic or glass preferred for even heat distribution.
• Saucepan: A medium heavy-bottomed pot works best to prevent scorching.
• Whisk: Essential for evenly mixing and avoiding lumps during thickening.
• Measuring Cups and Spoons: For precise ingredient measurement.
• Rubber Spatula or Wooden Spoon: Helpful for stirring and scraping down the sides of the pot.
• Cooling Rack: For resting the pie and allowing it to set properly.
• Baking Sheet (Optional): Place under the pie dish in the oven to catch any potential bubbling over.

Ingredients for Indiana Sugar Cream Pie

While the ingredient list is short, each element plays an important role in the pie’s signature taste and texture:

• 1 Pre-Baked Pie Crust: Either homemade or store-bought is fine. Make sure it’s blind-baked and completely cooled before adding the filling. This ensures the crust stays crisp underneath the soft custard.
• Granulated Sugar (1 cup): The backbone of the sweetness. You want just enough to make it dessert-worthy without becoming cloying.
• All-Purpose Flour (¼ cup): Acts as a thickener. It gives the pie its characteristic velvety firmness once set. Be sure to whisk it well to prevent lumps.
• Heavy Cream (1 cup) + Whole Milk (1 cup): This combination provides a creamy richness with just enough body. Don’t substitute with low-fat milk—it won’t set properly.
• Unsalted Butter (¼ cup): Melted into the custard for added silkiness and flavor. The butter also helps with browning during baking.
• Pure Vanilla Extract (1 teaspoon): Brings warmth and aroma. Always opt for real vanilla if you can.
• Ground Cinnamon (for topping): Optional but highly traditional. A light dusting adds visual appeal and depth of flavor.
• Ground Nutmeg (optional): Just a pinch, if you like a slightly spiced edge to the filling.

Variations for Indiana Sugar Cream Pie

While the traditional recipe is simple, here are a few small twists to personalize your pie or match what you have on hand:

• Brown Sugar Variation: Swap half of the granulated sugar with light brown sugar for a subtle molasses note.
• Spiced Cream Pie: Add ¼ teaspoon of ground nutmeg or cardamom to the filling for extra warmth.
• Maple Cream Pie: Substitute 2–3 tablespoons of the sugar with real maple syrup to bring in earthy sweetness.
• Graham Cracker Crust: Use a graham cracker crust instead of a classic pastry shell for a more casual version.
• Caramel Drizzle: After baking and cooling, top with a thin layer of salted caramel sauce for extra richness.

How to Make Indiana Sugar Cream Pie – Step-by-Step Instructions

1. Prepare the Pie Crust

• Bake your pie crust ahead of time. If using homemade dough, blind-bake at 375°F for about 20 minutes with pie weights. Let it cool completely. A fully baked crust ensures it won’t go soggy when filled with warm custard.

2. Mix the Dry Ingredients

• In a medium saucepan, whisk together 1 cup of granulated sugar and ¼ cup of all-purpose flour. This step is crucial. Whisk thoroughly so the flour is evenly distributed—no dry lumps or clumps.

3. Add Cream and Milk

• Slowly pour in 1 cup of heavy cream and 1 cup of whole milk while whisking continuously. This ensures the flour and sugar dissolve smoothly into the liquid, forming a base for your custard.

4. Cook the Filling

• Place the saucepan over medium heat. Stir constantly with a whisk or rubber spatula, scraping the bottom and sides of the pot.
• After 8 to 10 minutes, the mixture will start to thicken noticeably. It should resemble a thin pudding—smooth, creamy, and able to coat the back of a spoon.
• Once thickened, remove from heat and stir in ¼ cup unsalted butter and 1 teaspoon pure vanilla extract. The butter will melt into the custard and give it an extra-silky finish.

5. Pour and Smooth

• Pour the warm filling into the cooled, baked pie shell. Use a spatula to smooth the top evenly.

6. Add Cinnamon Topping (Optional)

• If you’d like the classic crusty top, sprinkle ground cinnamon (and optionally a pinch of nutmeg) evenly across the custard surface.

7. Bake the Pie

• Transfer the pie to a 350°F (175°C) preheated oven and bake for 20–25 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The top may bubble gently and turn golden in spots—this is normal and adds flavor.

8. Cool and Chill

• Remove from the oven and let the pie cool at room temperature for at least 2 hours. Then transfer to the refrigerator to chill fully for another 2–3 hours before slicing.
• The custard will continue to firm up as it cools, giving you clean, beautiful slices.

Serving and Decoration

Indiana Sugar Cream Pie is delicious both warm or chilled, depending on your mood or the season. Here’s how to present it at its best:

• Traditional Style: Serve as-is, with a soft-set custard and a light cinnamon sugar crust on top.
• With Fresh Fruit: Add a few sliced strawberries or blueberries on the side for a fresh contrast.
• A Dollop of Whipped Cream: Lightly sweetened whipped cream pairs beautifully with the creamy filling.
• Dusting of Powdered Sugar: Optional, but adds a delicate finish if serving at a gathering or holiday table.
• Drizzle of Caramel or Maple Syrup: A small spoonful adds richness and complements the vanilla notes in the pie.

How to Serve Indiana Sugar Cream Pie

• Room Temperature: This is the classic way to serve it—let the pie come to room temperature for about 15 minutes before slicing. The texture is soft and smooth.
• Chilled: For a firmer, more structured bite, refrigerate the pie fully before serving. Great during warmer months.
• Warm: If you prefer a more pudding-like texture, gently warm a slice in the microwave for 10–15 seconds.

Note: This pie is rich and sweet, so smaller slices go a long way.

Storing Indiana Sugar Cream Pie

• Refrigeration: Store the pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. The filling will stay firm and creamy.
• Freezing (not recommended): Freezing changes the custard texture, often making it grainy once thawed. For best results, enjoy fresh or chilled from the fridge.
• Make-Ahead Tip: You can make the pie a day ahead. In fact, it slices more cleanly when fully chilled overnight.

Tips and Tricks for Success

• Use a heavy-bottomed saucepan: This helps prevent scorching and ensures even heat while thickening the filling.
• Stir constantly: Don’t step away while the custard is cooking. Stirring is the key to smooth texture and no lumps.
• Don’t over-bake: The filling should still have a little jiggle in the center when it comes out of the oven. It will continue to set as it cools.
• Let it cool completely: Slicing the pie too early can result in a runny center. Give it enough time to set up—patience is part of the recipe.

Nutrition

Nutrient	Per Slice (1 of 8)
Calories	350–380 kcal
Total Fat	22g
Saturated Fat	13g
Cholesterol	65mg
Sodium	100mg
Total Carbohydrates	38g
Sugars	24g
Protein	3g
Fiber	<1g

Note: Nutrition values are approximate and may vary based on exact ingredients and portion sizes.

Indiana Sugar Cream Pie FAQs

Can I make this pie without flour?
Flour is essential in this recipe to thicken the filling. Cornstarch isn’t recommended here, as it can cause the custard to weep over time.

Does the pie need to be refrigerated?
Yes. Because of the dairy-rich filling, it should be refrigerated once cooled.

Can I use all cream instead of cream and milk?
Using all heavy cream may result in an overly rich and firm texture. The combination of milk and cream gives the right balance.

What type of pie crust works best?
A flaky, fully baked pastry crust is ideal, but graham cracker crust also works if you prefer a no-roll option.

Conclusion

Indiana Sugar Cream Pie is a dessert that tells a story—of frugal ingredients, community roots, and the beauty of simplicity. Its silky-smooth texture and sweet, buttery flavor offer comfort in every bite. Whether you serve it at the holidays, during Sunday supper, or just because you need something sweet and soothing, this pie never fails to satisfy.

Give it time to cool, slice gently, and enjoy what generations of Hoosier families have known all along—this pie is something special.