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!  

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

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! 

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 🙂

 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! 

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

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 😉 )

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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Old Fashioned Sugar Cream Pie

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INGREDIENTS

  

• 1 pie crust, at room temperature
• 4 Tablespoons cornstarch
• 3/4 cup granulated sugar
• 4 Tablespoons salted butter, melted
• 2 1/4 cups heavy whipping cream
• 1 Tablespoon vanilla extract

Topping:

• 4 Tablespoons salted butter, melted
• 1/2 cup cinnamon sugar

INSTRUCTIONS

• Preheat oven to 325F and place pie crust onto a baking sheet.
• Bake for 10-12 minutes to partially cook and set aside.
• Mix cornstarch and sugar in a small bowl until combined.
• In a medium saucepan over medium heat, add the cornstarch mixture, melted butter, and heavy whipping cream to a boil, stirring constantly until thickened.
• Add vanilla and stir. Pour hot cream into prepared pie crust and smooth the top.
• Top with melted butter and evenly sprinkle with desired amount of cinnamon sugar.
• Bake for 25 minutes and broil for about 1 minute.
• Cool until room temperature and place in the fridge to set for a least 1 hour.
• Serve or store covered in the refrigerator.
• ENJOY!

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