Old-Fashioned Sugar Cream Pie Recipe

Sugar Cream Pie is a rich, creamy, and velvety custard pie with a buttery crust and a caramelized sugar topping. This classic Amish and Midwestern dessert, also known as Hoosier Pie, has been loved for generations. Unlike traditional custard pies, it contains no eggs, resulting in a silky-smooth filling that melts in your mouth.

Ingredients

For the Pie Crust:

1 ½ cups (190g) all-purpose flour
½ cup (115g) unsalted butter, cold and cubed
½ tsp salt
4-5 tbsp ice water

(Or use a pre-made 9-inch pie crust for convenience.)

For the Filling:

1 cup (200g) granulated sugar
½ cup (100g) brown sugar
¼ cup (30g) cornstarch
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
4 tbsp unsalted butter, cut into small pieces
2 tsp vanilla extract
½ tsp salt

For the Topping:

2 tbsp granulated sugar
½ tsp ground cinnamon (optional)

Instructions

Step 1: Prepare the Pie Crust

If making homemade crust: In a bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake at 375°F (190°C) for 12-15 minutes. Remove the weights and bake for 5 more minutes. Let cool.

(Skip steps 1-6 if using a pre-made crust.)

Step 2: Make the Filling

In a medium saucepan, whisk together sugar, brown sugar, cornstarch, and salt.
Slowly add heavy cream and milk, whisking constantly until smooth.
Place the pan over medium heat and cook, stirring constantly, until thickened (8-10 minutes).
Once thick, remove from heat and stir in butter and vanilla extract until fully melted.

Step 3: Assemble & Bake

Pour the filling into the pre-baked pie crust, smoothing the top.
Sprinkle with granulated sugar and cinnamon (if using).
Bake at 375°F (190°C) for 12-15 minutes until the sugar caramelizes slightly.

Step 4: Cool & Serve

Let the pie cool to room temperature, then refrigerate for at least 4 hours to set.
Slice and enjoy!

Tips & Variations

✔ Extra Creamy Texture: Use all heavy cream instead of milk for a richer pie.
✔ Crust Options: Try a graham cracker crust or a shortbread crust for a twist.
✔ Caramelized Top: Use a kitchen torch for a brûlée-style caramelized sugar topping.
✔ Spiced Flavor: Add ¼ tsp nutmeg for a warm, cozy flavor.
✔ No-Bake Version: Cook the filling, pour into the crust, and chill without baking.

Storage & Make-Ahead

Refrigerator: Store covered for up to 4 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQs)

1. Why is my sugar cream pie runny?

It needs to cook long enough to thicken. Also, chilling for at least 4 hours helps it set.

2. Can I use half-and-half instead of heavy cream?

Yes, but the texture will be less rich and creamy.

3. How do I prevent a soggy crust?

Pre-bake (blind bake) the crust before adding the filling.

4. What does sugar cream pie taste like?

It has a sweet, creamy, and slightly caramelized flavor—like a cross between custard and crème brûlée.

5. Can I make it without cornstarch?

Cornstarch thickens the filling. You can substitute with flour (⅓ cup) or arrowroot powder (¼ cup).

Why You’ll Love This Recipe

✔ Classic & Nostalgic – A traditional Midwestern favorite.
✔ Super Creamy – Smooth, rich, and melt-in-your-mouth.
✔ Egg-Free Custard – Great for those with egg allergies.
✔ Easy to Make – Simple ingredients with no fancy techniques.