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The recipe for Hoosier sugar cream pie traveled across the prairie in covered wagons with the earliest settlers of the Indiana Territories. According to pie lore, it was a great favorite of pioneering farm wives who, to avoid washing utensils or a bowl, would throw the few staple ingredients in an unbaked pie shell and mix with their fingers before rushing back to their work in the fields.
At Hoosier Mama, we prebake the pie shell and use utensils, but the basic recipe—cream and sugar thickened with a little flour—remains unchanged. The flavor is wonderful—somewhere between crème brulée and melted caramel ice cream, depending on the exact recipe. Recipes are closely guarded and passed down from generation to generation, with each family claiming its recipe is best. Our recipe, somewhat controversially, calls for both white and brown sugar.
[Editor’s Note: Talk about the sum being exponentially more than the parts. This pie is quite, quite similar to the much ballyhooed pie sold by the much, much, much more ballyhooed Momofuku Milk Bar—part of the David Chang kingdom—in New York City. Seriously, folks. You have got to taste this pie. One bite and you’ll understand the lure.]–Paula Haney
Sugar Cream Pie
Ingredients
- 1 single-crust All-Butter Pie Crust, blind baked
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- Pinch kosher salt
- 2 cups (1 pint) heavy cream
- 1 teaspoon vanilla extract or vanilla paste
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 400ºF (200ºC).
- Place the pie shell on a rimmed baking sheet. Set aside.
- Combine the granulated sugar, brown sugar, flour, and salt in a medium bowl. Mix with a whisk or your hands to break up any clumps and to combine ingredients.
- Gently stir in the heavy cream with a wooden spoon or spatula. Do not overmix. (Whipping the cream will prevent the pie from setting.) Stir in the vanilla extract or paste.
- Pour the filling into the prepared pie shell and bake for 20 minutes. Rotate the pie halfway and bake for 20 to 25 more minutes, until large bubbles cover the surface. The pie will not appear to be set when it comes out of the oven.
- Let the pie cool to room temperature.
- Place the pie in the refrigerator to chill for at least 4 hours and up to overnight. Dust with confectioners’ sugar before slicing and serving. (The baked pie can be stored in the refrigerator for 3 to 5 days. Some folksy like to throw leftover Sugar Cream Pie slices, individually wrapped, in the freezer and snack on them frozen.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
You definitely don’t have to be a Hoosier to enjoy this pie. Super easy to make—your favorite baked pie crust, cream, and sugar.
The baking was the longest part of the recipe. I chilled the baked pie overnight and served it for dessert the next day. The slices were easy to get out of the pie pan, which was a nice change from leaving half the crust in the pan. I was half (maybe 3/4) expecting the filling to be very sweet.
Not only was it not overly sweet, but it had a nice caramel flavor from the brown sugar and long baking time. The filling itself wasn’t rigid but soft and it didn’t weep or flow when cut. The crust was flaky and rigid, which gave a nice crunchy contrast to the soft filling. I think the confectioners’ sugar dusting was just to gild the lily, so to speak. A dollop of unsweetened whipped cream might be good with the pie also. But this pie can definitely stand on its own.
This is a very unique pie. The flavor and texture are reminiscent of a combination of crème brulee and chess pie. It’s so creamy yet sweet.
I followed the directions and didn’t whisk the cream and sugars for very long—it was about 30 seconds, just long enough to combine all the ingredients, but that was all. I was concerned the filling would come out grainy, but the end result had a light yet creamy feel. The pie emerged from the oven with what looked like a layer of clear butter on the surface. It was a bit disconcerting. Once my pie cooled to room temperature, I placed it in the refrigerator overnight and it was completely set when we were ready for dessert. The baking time was spot-on and the recipe was easy to follow.
This one will make it to my dessert table again.
This was the perfect combination of taste and ease. The ingredients come together in absolutely no time. The texture was smooth and the flavor was great.
I followed the instructions and didn’t whip the mixture; instead, I gently stirred in the cream. The baking time was just right for my pie. Actually, the pie set up a little sooner than 4 hours.
I’d make this pie again.
Good morning David,
I am in the process of baking the Hoosier Sugar Cream Pie. The recipe calls for 1, blind-baked crust. When I went to the recipe for the specific pie crust mentioned, it is enough for two crusts, which I made. Going back to the filling recipe, it “assumes” that the second blind-baked trust will be saved for another time or another use. Am I reading this correctly?
Thanks again for bothering to answer this. I am loading up on so many of your recipes, especially during lockdown, this is a great way to spend some time and give friends the results of my efforts.
Best regards,
Gary
Oh, Gary. You have that 100% correct. The recipe makes two crusts. We found it’s easier for people to make two at once than one. Because this is, after all, crack pie! Once you eat it you’re going to want another one pretty much ASAP!
And I’m delighted that you’re finding the recipes useful and delicious. Stay well during this lockdown.
Thanks David, and to update you, I ended making 3 crusts since on of my pie plates was not very big. And, since I love sweet things but not only sweet, I tried using one recipe of the cream filling for all 3 pies… # hours later, I am lying on the lounge chair on the terrace having consumed 2 of the 3 pies… totally consumed them. Just a perfect amount of the creamy goodness in each pie crust and I loved it all. Please save me from myself. Cheers, Gary
Gary–step away from the pies. Do you hear me: STEP AWAY FROM THE PIES!! Now you know why their nickname is crack pie.
I just discovered your blog and I love it, but this recipe catches my attention because of its story. Well, it says 2 cups of heavy cream (1 liter); The pastry cups are 240-250ml, that is, 2 cups is 1/2 liter or am I wrong? What size mold did you use? This is important for a beautiful cake. I am Spanish and I live in Dubai. I thank you in advance for your response. I promise when I do I will show you a photo of this cake. Take care of yourself. Greetings.
Hi, Maria. Two cups of heavy cream equals 1 pint (474 ml), not a liter. The pie pans are 9 inches (23 cm) in diameter. They hold between 3 1/2 to 4 cups of filling. Does that help?