Sugar Cream Pie – The Classic “Hoosier Pie” of Sweet Simplicity
Sugar Cream Pie is a classic Midwestern dessert with a creamy, silky custard filling topped with a hint of cinnamon and nutmeg. Its simple ingredients create a rich flavor that’s both nostalgic and indulgent. Perfect for holidays or everyday comfort, this old-fashioned pie proves that the simplest recipes often bring the greatest joy.
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.