This post may contain affiliate links. For more information, read my disclosure policy.

Sugar Cream Pie is an old-fashioned custard pie with flaky buttery crust and a rich, creamy vanilla filling topped with cinnamon and nutmeg. Also called Hoosier Pie, it’s a no egg custard pie and reminds me of crémé brulée but it has super simple ingredients that turn into a decadent dessert.

Sugar cream pie with one slice on a plate with fork behind pie

I’m a pie expert (it’s why I started the site, afterall) and I love that this is a no egg custard pie because dealing with eggs can be difficult. I tested this recipe extensively to get the ratios and filling just right and found that half-and-half gives it the best balance: creamy and rich without being too heavy, while cornstarch thickens the custard. It’s a little bit thicker than a chess pie, but similar flavor vibes.

I always partially blind bake the crust for this kind of pie before adding the filling because it doesn’t cook as long as a chess pie or pumpkin pie, so you want the crust to get a head start so it fully cooks through (no soggy bottom pies here!)

A labeled top-down view of ingredients for a sugar cream pie recipe: sugar, half & half, vanilla, nutmeg, cornstarch, cinnamon, butter, and a pie crust in a dish, all arranged on a white surface with a striped towel.

Hoosier Pie Ingredients

  1. 9″ pie crust: Try my all-butter crust or use refrigerated or frozen pie crust.
  2. Cornstarch: This helps set the pie since we aren’t using eggs.
  3. Half and Half: Some sugar pie recipes use milk, some use cream, but I find half an half to be the perfect middle ground, producing a thick and creamy custard that is the perfect amount of rich.
  4. Butter: Use unsalted butter, and you’ll want to slice it so it melts quicker.
  5. Vanilla, Cinnamon, Nutmeg: For flavoring
  6. This pie has a rich vanilla flavor and is wonderful served plain, or you can add fresh fruit and whipped cream as a topping.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

One slice of sugar cream pie on a plate with fork

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Dorothy’s Expert Tips for Sugar Cream Pie

  • I love my homemade butter crust for this recipe, but store-bought is great when you’re short on time. You can also use a graham cracker crust for this recipe.
  • Partially blind baking the crust will ensure you don’t end up with a soggy bottom pie.
  • For an extra-rich filling, swap the half and half for heavy cream or heavy whipping cream.
  • If you notice the edges of the crust are browning too fast, you can wrap the edge with aluminum foil or use a pie shield.
  • Sometimes I omit the nutmeg and dust the top of the filling with cinnamon sugar. It creates a caramelized topping that reminds me of crème brulee.
5 from 4 votes

Sugar Cream Pie Recipe

By: Dorothy Kern
Sugar Cream Pie is an easy no egg custard pie that’s sweet and has tons of vanilla flavor. Also called Hoosier Pie, traditionally it’s sprinkled with cinnamon and nutmeg but sometimes we’ll dust it with cinnamon sugar before baking. This is such a classic pie recipe, reminiscent of crème brulee.
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 servings
One slice of sugar cream pie on a plate with fork
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • 1 9-inch pie crust , (from scratch, frozen, or a box of 2 refrigerated)
  • 1 cup (200g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 2 cups (474ml) half and half
  • 6 tablespoons (84g) unsalted butter, sliced
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch nutmeg

Instructions 

Blind Bake Crust:

  • My all butter pie crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 15 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
  • Pillsbury refrigerated crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 12 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
  • Other type of crust: Follow the directions on the package or recipe for blind baking a crust for a single crust filled pie.
  • The pie crust doesn’t need to be cooled before filling and baking, so once the crust goes in for the second bake, start making the filling.

Make the Filling:

  • Whisk sugar, cornstarch and half and half in a medium saucepan and set over medium heat. Add the butter and stir until butter is melted, then stir constantly until mixture thickens and bubbles and coats the back of a spoon. Remove from heat and stir in vanilla.
  • Pour hot mixture into pie crust. Sprinkle with cinnamon and nutmeg.
  • Bake pie at 350°F for 15-20 minutes, or until the top seems set and the pie just slightly jiggles when you tap it.
  • Cool completely on the counter then cover with plastic wrap and chill for at least 1 hour before serving.
  • Store in refrigerator. Pie can also be frozen for up to 3 months.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 41mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Storing Sugar Cream Pie

This pie stores well covered with plastic wrap in the refrigerator for several days. It’s great to make ahead because it needs to set and chill before serving. The pie is also freezable once baked – it’s hardy enough to stand up to freezing and thawing.

pie weights in pie crust on rack.
cooked custard in pan.
custard in pie crust

How to make Sugar Cream Pie

  1. It’s best to use pie weights or beans when making a partially blind baked crust. A fully blind baked one is baked twice (once with and once without the weights) but for this one you’ll just bake it once with them, then remove.
  2. The mixture will be thick almost like a thick off-white sauce or thin paste once it’s done.
  3. Once you add to the pie crust, you’ll bake until set.

Favorite Pie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 4 votes (3 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  2. I spent my teenage and college years in Indiana long, long ago and I can say with confidence and lots of SC pies in my life these past 40+ years that THIS RECIPE has become my favorite. It’s not only so simple but it tastes INCREDIBLE. People rave and rave whenever I make it, more than other SC pies I’ve made. An important thing I’ve learned about any SC pie recipe, you MUST BAKE THE CRUST before putting in filling and baking it.

    Reply