Indiana Sugar Cream Pie (Hoosier Pie)
This creamy custard Indiana sugar cream pie is the official pie of the Hoosier state. This depression-era dessert is easy to make with just a few simple ingredients. The rich velvety pie filling is a cross between a creme brulee and a snickerdoodle for a fantastic recipe. This pie whips up in no time and then is chilled for a cool creamy dessert no one will pass on.
Equipment
- pie pan
Ingredients
- 1 9" pie crust store-bought or homemade
- 1 cup granulated white sugar
- ¼ cup cornstarch
- 2 cups half & half substitute- 1 cup each heavy cream & whole milk
- ½ cup salted butter (1 stick) cubed
- 1 Tablespoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
Pre-Bake the Pie Crust
- Preheat the oven to 425°. Roll out the premade pie crust (many refrigerated brands require a 10-15 minute thawing on the counter). Transfer the dough to a 9-inch pie pan. Fold the crust edges under and flute to design.
- Do not prick the crust, you do not want this custard to leak through the crust. Line the uncooked crust with foil. Fill with pie weights. If you do not have pie weights you can use dried beans or uncooked rice.
- Bake until the edges are light golden brown, 8 minutes. Remove foil and weights; bake so the bottom now is also golden brown, 5 minutes longer. Remove from the oven and set aside to cool.
- Reduce oven setting to 375°. While the pie crust cools, make the sugar cream custard filling.
Make Sugar Cream Custard Filling
- In a medium-sized saucepan, add sugar & cornstarch. Whisk in the half & half (or 1 cup heavy cream & 1 cup whole milk) until smooth. Over medium-high heat, bring to a boil while whisking occasionally, to ensure it doesn't burn or clump. This should take about 6-8 minutes.
- As soon as it starts to boil, reduce heat to low; cook and stir for 2 minutes. It should now have thickened and has a low simmer.
- Remove from heat. Finally, add in the cubed butter and vanilla. Stir to melt and combine. Gently pour the filling into the prepared crust; sprinkle with cinnamon.
- Bake for 15 minutes. If the edges start to darken too fast, add a skinny foil layer around the perimeter to cover the crust. Once the sugar cream custard filling is set with a bit of a giggle, it is ready. Remove from the oven.
- Cool on a wire rack until the pie pan has cooled at it is safe to touch. Once it has cooled it needs to chill to set.
- Transfer the pie to the refrigerator. It needs at least 4 hours to refrigerate.
- Slice into 8 pieces and enjoy a taste of Indiana, the Hoosier State.
- Store leftover pie in the refrigerator covered with plastic wrap. See above for how long to store and how to freeze sugar cream pie.
Notes
STORING & FREEZING:
- This pie will last for up to 5 days in the refrigerator.
- If can be frozen after baking as well for up to 30 days. I have tested it but find the custard texture does change & recommend fresh as best.
Nutrition
Calories: 394kcalCarbohydrates: 42gProtein: 3gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 52mgSodium: 216mgPotassium: 107mgFiber: 1gSugar: 28gVitamin A: 569IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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