Sugar Cream Pie is also known as Hoosier Pie or Indiana Sugar Cream Pie is a Holiday staple, its like crème brûlée in pie form! Its unbelievably delicious. It has a buttery crust with a rich vanilla custard filling and covered with a cinnamon sugar topping!  

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This scrumptious pie is made with basic and easy ingredients that you probably already have in your pantry! 

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Frequently Asked Questions About Old Fashioned Sugar Cream Pie

What is Old Fashioned Sugar Cream Pie?
Old Fashioned Sugar Cream Pie is a rich, creamy dessert made with a simple combination of sugar, heavy whipping cream, butter, cornstarch, and vanilla baked inside a flaky pie crust. The filling becomes wonderfully smooth and custard-like as it cooks, while the buttery cinnamon-sugar topping gives the pie its signature warm, old-fashioned flavor. Unlike many traditional custard pies, this Sugar Cream Pie recipe contains no eggs, making it especially easy to prepare.

Why is Sugar Cream Pie sometimes called Hoosier Pie?
Sugar Cream Pie is closely associated with Indiana, where it has long been known as Hoosier Pie or Indiana Sugar Cream Pie. It became popular as an economical dessert because the filling could be prepared from simple pantry and dairy staples without needing fresh fruit. Today, Old Fashioned Sugar Cream Pie remains a nostalgic comfort-food dessert known for its creamy vanilla filling and cinnamon-sugar topping.

Does Sugar Cream Pie contain eggs?
No. This Old Fashioned Sugar Cream Pie recipe does not contain eggs. Instead, cornstarch thickens the heavy cream and sugar mixture. This gives the finished pie a thick, silky, custard-like consistency without making a traditional egg custard.

Why do I need to partially bake the pie crust first?
Partially baking the pie crust for 10–12 minutes helps set the crust before the hot Sugar Cream Pie filling is added. This extra step helps prevent the bottom crust from becoming overly soft or soggy once the creamy filling is poured into it and the pie returns to the oven.

How do I know when the Sugar Cream Pie filling is thick enough?
Cook the sugar, cornstarch, melted butter, and heavy whipping cream over medium heat while stirring constantly. The mixture should come to a boil and noticeably thicken. You are looking for a smooth, thick cream filling rather than a thin liquid. Once it has thickened, stir in the vanilla and immediately pour the hot filling into the prepared pie crust.

Why do I need to stir the filling constantly?
Heavy cream and sugar can scorch on the bottom of a saucepan, and cornstarch can form lumps if it is not incorporated evenly. Constant stirring helps the Old Fashioned Sugar Cream Pie filling cook evenly and develop that smooth, creamy texture you want in every slice.

Can I use milk instead of heavy whipping cream in Sugar Cream Pie?
For this particular recipe, heavy whipping cream is strongly recommended. It provides much of the richness and creamy texture that makes Sugar Cream Pie so decadent. Substituting regular milk will significantly reduce the fat content and may change both the consistency and flavor of the finished filling.

Can I use a store-bought pie crust?
Absolutely. A refrigerated or other ready-to-bake pie crust works wonderfully for this easy Sugar Cream Pie recipe and saves quite a bit of preparation time. Allow the crust to come to room temperature as directed, fit it into your pie plate, and partially bake it before adding the filling. You can also use your favorite homemade pie crust if you prefer.

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This recipe has been floating around since the 1800’s– seriously! Its one of those pies that if you haven’t tried it before, you are definitely missing out! 

If this amazing pie isnt on your to bake list this season, it needs to be! You will wow everyone who tries it, its that good! You will wonder where it has been all of your life! 

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What does the cinnamon-sugar topping do?
The cinnamon-sugar topping adds a sweet, warmly spiced finish that contrasts beautifully with the creamy vanilla filling. Melted butter helps the cinnamon sugar adhere to the surface, while the brief broiling step gives the top a lightly caramelized appearance and deeper flavor.

Do I have to broil Old Fashioned Sugar Cream Pie?
The brief broiling step helps caramelize the buttery cinnamon-sugar topping and gives Sugar Cream Pie its beautiful finished surface. It only needs about a minute, so watch the pie continuously while it is under the broiler. Broilers vary considerably, and sugar can go from caramelized to burned very quickly.

How much cinnamon sugar should I put on top of Sugar Cream Pie?
The recipe provides 1/2 cup of cinnamon sugar, but you can use your desired amount depending on how heavily you want the pie topped. Sprinkle it evenly over the melted butter so each slice gets some of that sweet cinnamon flavor.

Why does Sugar Cream Pie need to cool before serving?
Cooling is essential because the filling continues to set as its temperature drops. Cutting into Old Fashioned Sugar Cream Pie immediately after baking can result in a filling that is too loose to hold a clean slice. Allow the pie to cool completely to room temperature and then refrigerate it for at least one hour before slicing.

How long does Sugar Cream Pie need to chill?
This Sugar Cream Pie should chill in the refrigerator for at least one hour after it has cooled to room temperature. If you have extra time, a longer chill can make it even easier to cut into neat slices. This also makes Sugar Cream Pie an excellent make-ahead dessert.

Why is my Sugar Cream Pie filling runny?
A runny Sugar Cream Pie can happen if the cream mixture was not cooked long enough to properly activate the cornstarch or if the pie was sliced before it had enough time to cool and set. Make sure the stovetop filling reaches a boil and thickens before pouring it into the crust. After baking, give the pie plenty of time to cool and refrigerate before slicing.

Why did my Sugar Cream Pie filling turn lumpy?
Lumps can develop if the cornstarch is not evenly mixed with the sugar or if the filling isn’t stirred consistently while heating. Combining the granulated sugar and cornstarch before adding them to the saucepan helps distribute the cornstarch evenly. Continue stirring as the mixture heats and thickens for the smoothest Sugar Cream Pie filling.

Can I make Old Fashioned Sugar Cream Pie ahead of time?
Yes! Old Fashioned Sugar Cream Pie is a wonderful make-ahead dessert because it needs time to cool and set anyway. You can prepare the pie in advance, refrigerate it once completely cooled, and have a chilled homemade dessert ready when you need it. It’s especially convenient for Thanksgiving, Christmas, family dinners, potlucks, and holiday gatherings.

Does Sugar Cream Pie need to be refrigerated?
Yes. Because this Sugar Cream Pie contains a filling made primarily with heavy whipping cream, leftovers should be kept refrigerated. Cover the cooled pie well and return it to the refrigerator after serving rather than leaving it sitting at room temperature for extended periods.

How should I store leftover Sugar Cream Pie?
Store leftover Old Fashioned Sugar Cream Pie covered in the refrigerator. Keeping the pie tightly covered helps protect the creamy filling from absorbing other refrigerator odors and keeps the crust and topping as fresh as possible. For the best flavor and texture, enjoy the leftovers within several days.

Can I serve Sugar Cream Pie cold?
Yes. Sugar Cream Pie is delicious served chilled, and refrigeration helps give the creamy filling its firm, sliceable consistency. If you prefer it slightly less cold, you can let an individual slice sit briefly at room temperature before enjoying it.

What does Old Fashioned Sugar Cream Pie taste like?
Old Fashioned Sugar Cream Pie has a sweet, buttery vanilla flavor with a rich creaminess that is somewhat reminiscent of custard, despite containing no eggs. The cinnamon-sugar topping adds warmth and a slightly caramelized finish, while the flaky pie crust balances the soft, silky filling.

What can I serve with Sugar Cream Pie?
This creamy pie is rich enough to serve completely on its own, but it is also delicious with a dollop of freshly whipped cream or an additional light sprinkle of cinnamon. A cup of hot coffee makes an especially good pairing with the sweet vanilla and cinnamon flavors.

Is Old Fashioned Sugar Cream Pie good for Thanksgiving and Christmas?
Definitely. The cinnamon, vanilla, butter, and cream flavors make Old Fashioned Sugar Cream Pie especially fitting for fall and winter celebrations. It is a great alternative to pumpkin or pecan pie at Thanksgiving and makes a nostalgic addition to a Christmas dessert table. Because it can be prepared ahead of time, it is also convenient when you’re making several dishes for a holiday meal.

Can I double this Sugar Cream Pie recipe?
Yes. If you need two pies for a holiday or larger gathering, it is generally easier to prepare the filling according to the doubled ingredient amounts and divide it evenly between two prepared pie crusts. Keep in mind that you may find it easier to control the thickening process by making each batch separately, particularly if your saucepan is not large enough to comfortably hold a double batch.

What makes this an old-fashioned Sugar Cream Pie recipe?
The appeal of an old-fashioned Sugar Cream Pie is its simplicity. There are no elaborate ingredients or complicated techniques—just a flaky crust filled with a rich mixture of cream, sugar, butter, vanilla, and cornstarch and finished with cinnamon sugar. It’s the kind of classic, comforting dessert that proves a short ingredient list can still produce an incredibly rich and memorable homemade pie.

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My family completely LOVES this dessert. It tastes like crème brûlée in pie form – absolutely fabulous and is now in my top favorite desserts! It’s sweet & ultra creamy 🙂

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 This old fashioned sugar cream pie is the ultimate, absolutely unforgettable perfect pie and only gets better as it rests! I love it the next day! I always bake it for Thanksgiving or Christmas the night before! 

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This is one of those pies that do need to be refrigerated. You dont want it to sit out too long! It will keep in the fridge for about 5 days after you bake it. The chance of it lasting that long though? Slim to none lol

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I recommend allowing the pie to cool completely before cutting into it because of its texture.

I always allow mine to cool for a couple hours on the counter and then place in the refrigerator for several hours, if not overnight, before cutting and serving. (I know its hard to wait 😉 )

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This pie is wonderful for potlucks, bake sales, holidays or just for an incredible dessert the entire family will go crazy over and devour within a day!  I have baked 4 and given them out to my brohers and my mother as an extra ‘gift’, they adore it! 

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