Sugar Cream Pie is a smooth, velvety, and delightfully simple dessert that has been cherished for generations. Made with basic pantry ingredients like sugar, cream, butter, and vanilla, it delivers a luscious custard-like filling nestled in a buttery pie crust. The creamy texture, caramelized top, and sweet flavor make it an irresistible comfort dessert that’s both rich and satisfying.
Sugar Cream Pie:
Known as the “Hoosier Pie,” this dessert captures the spirit of homemade tradition. Its simplicity and nostalgic charm make it a perfect addition to family dinners, holiday gatherings, or cozy evenings at home. Every bite of this creamy pie melts in your mouth, offering the perfect balance of sweetness and comfort.
History of Sugar Pie:
Sugar Cream Pie dates back to the early 1800s and is deeply rooted in Indiana’s Amish and Shaker communities. Known as “Hoosier Pie,” it became Indiana’s official state pie in 2009. Early settlers created it using ingredients they always had on hand—sugar, flour, cream, and butter—especially during winter when fruit pies weren’t possible. This humble pie represents resourcefulness and simplicity, standing the test of time as a cherished Midwest classic.
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Sugar Cream Pie – The Classic “Hoosier Pie” of Sweet Simplicity
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 cups heavy cream
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine granulated sugar, brown sugar, and flour.
- Gradually whisk in heavy cream, melted butter, and vanilla until smooth.
- Pour the mixture into the unbaked pie crust.
- Sprinkle with cinnamon and nutmeg, if desired.
- Bake for 35–40 minutes, or until the center is mostly set but slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours before serving.
- Slice and enjoy chilled or at room temperature.
Notes
- Use heavy cream, not milk, for the best texture and flavour.
- The pie will continue to firm as it cools—don’t overbake it.
- Add a dash of salt to balance sweetness.
- Sprinkle cinnamon sugar on top before baking for a caramelized finish.
- Serve with fresh berries or whipped cream for extra indulgence.
Tips for Cream Pie:
- Blind-bake your crust for a crisp bottom if you prefer a firmer texture.
- Avoid boiling the filling; gentle baking keeps it silky smooth.
- Let the pie chill overnight for the best flavor and consistency.
- Add a splash of bourbon or rum for a gourmet twist.
- Use a glass pie dish for even heat distribution.
FAQs for Sugar:
Q: Why is my Sugar Cream Pie runny?
It may need more chilling time, or it was underbaked. Chill at least 2 hours before slicing.
Q: Can I use milk instead of cream?
Yes, but the pie will be less rich and creamy. Heavy cream gives the best results.
Q: Do I need to refrigerate Sugar Cream Pie?
Yes, store it in the refrigerator for up to 4 days.
Q: Can I make this pie ahead of time?
Absolutely. It’s even better when made a day in advance.
Q: Is this pie similar to custard pie?
Yes, but it contains no eggs. The thick texture comes from flour and cream.
Conclusion:
Sugar Cream Pie is a timeless dessert that embodies the essence of simple, old-fashioned baking. Its smooth custard filling, buttery crust, and comforting sweetness make it a true classic. Whether you’re honoring tradition or simply craving a slice of something sweet and nostalgic, this “Hoosier Pie” will never disappoint.