Sugar Cream Pie Recipe
Sugar cream pie is a simple, old-fashioned dessert that’s rich, creamy, and easy to make with ingredients you probably already have on hand.
Known as Indiana’s state pie, it’s a no-egg custard that bakes into a smooth, sweet filling with a hint of nutmeg or cinnamon on top.
What’s The Difference Between Sugar Cream Pie And Custard Pie?
The biggest difference is eggs. Custard pie uses eggs to thicken the filling, while sugar cream pie relies on cornstarch or flour and heavy cream. This gives sugar cream pie a silkier, denser texture and a more straightforward vanilla sweetness. Custard pies tend to have more of a soft, wobbly structure and an eggy finish, while sugar cream pie stays creamy without being too delicate.
What Is Dolly Parton’s Favorite Pie?
Dolly Parton is known for her love of Southern food, and she’s mentioned coconut pie as one of her favorites in past interviews. While it’s not sugar cream pie specifically, the two share that same comforting, homemade feel. Both pies are traditional, easy to bake, and made with pantry staples, which is part of their lasting appeal.
Why Is Indiana Known For Sugar Cream Pie?
Indiana is often called the home of sugar cream pie, especially in the Amish and Shaker communities where the recipe became popular. It’s sometimes called “desperation pie” because it uses ingredients you can find even when the pantry is nearly empty. The pie became a staple in Indiana kitchens during hard times, and today it’s recognized as the official state pie. Many Indiana bakeries still feature it, especially in the northern and central parts of the state.
What’s The Difference Between A Chess Pie And A Sugar Pie?
Chess pie and sugar cream pie both belong to the family of simple, sweet pies, but there are key differences:
- Chess pie includes cornmeal, butter, eggs, and sometimes vinegar. It has a slightly grainy texture and a firmer, custard-like set.
- Sugar cream pie skips the eggs and cornmeal and uses cream, sugar, and a thickener like cornstarch. It’s much smoother and more pudding-like.
Sugar pie, which is more common in French-Canadian cuisine, also uses simple ingredients like sugar and cream but is often cooked on the stove first and may use brown sugar or maple syrup for depth. Sugar cream pie is most closely related to that version, but with its own Midwestern spin.
Storage Instructions
To store sugar cream pie:
- Let it cool completely before refrigerating.
- Cover loosely with plastic wrap or foil.
- Keep in the fridge for up to 4 days.
Because the filling is dairy-based, sugar cream pie should not be left at room temperature for long periods. If you want to make it ahead, it’s best served chilled or at room temperature. Avoid freezing it, as the texture can turn grainy after thawing. A quick dusting of cinnamon or nutmeg before serving helps keep it looking fresh.
- 1 frozen pie crust thawed
- 1 cup sugar
- ⅓ cup cornstarch
- 5 tbsp unsalted butter
- 2½ cups heavy cream
- 1 tsp vanilla
- ¼ tsp salt
- 2 tbsp unsalted butter melted
- 1 tbsp sugar
- 1 tsp cinnamon
- Preheat oven to 350℉. Bake the thawed pie crust for 5 minutes. Remove from the oven and cool while prepping the rest of the pie.
- Place a saucepan over medium heat. Add sugar and cornstarch and whisk to combine.
- Next, add in the butter and heavy cream, whisking nonstop. (Make sure no clumps form at the bottom). Bring to a slight boil and cook for one minute longer (keep stirring). Remove from the heat.
- Whisk in the vanilla and salt. Once combined, pour into the pie crust.
- Drizzle the melted butter on top. Mix the cinnamon and sugar together in a small bowl. Sprinkle the sugar mixture evenly over the top.
- Bake pie in the center rack for 20 – 25 minutes. At this point, turn to broil for a minute so the top sugar crystalizes. (Keep an eye on it so the crust doesn't burn).
- Remove from the oven and allow to cool, about 30 minutes (it should be slightly jiggly). Cover and refrigerate for an hour before slicing into it.
