Introduction: Can a Pie Be Creamy, Sweet, and Effortlessly Simple?
Ever craved a dessert that’s rich, creamy, and steeped in tradition? Sugar Cream Pie, often called Hoosier Pie, is Indiana’s state pie, known for its velvety custard filling and simple, comforting flavors. With a buttery, cinnamon-kissed topping, this pie is a perfect blend of indulgence and ease. Ideal for holidays, family gatherings, or a cozy treat, it’s a dessert that delivers big on flavor with minimal effort. Ready to whip up a slice of Midwest magic? Let’s dive into this creamy classic!
Overview: Why Sugar Cream Pie is a Hoosier Gem
Sugar Cream Pie is a traditional dessert featuring a smooth, custard-like filling made with simple pantry staples, baked in a flaky pie crust, and finished with a buttery, cinnamon-dusted topping. Its creamy texture and sweet simplicity make it a standout. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 10-15 minutes to cook, 2-3 minutes to broil, plus 1 hour to chill.
- Difficulty Level: Easy—perfect for beginners, with straightforward cooking and minimal steps.
- Why It’s Special: The rich, creamy filling paired with a flaky crust and a hint of cinnamon creates a comforting, nostalgic dessert. This recipe yields 8 servings, ideal for sharing at gatherings or savoring over a few days.
Perfect for Thanksgiving, potlucks, or a sweet weeknight treat, Sugar Cream Pie is a timeless dessert that’s sure to delight.
Essential Ingredients
Sugar Cream Pie uses basic ingredients to create its signature creamy texture and sweet flavor. Here’s what you’ll need for 8 servings:
- 1 (9-inch) pie crust, baked: The flaky base for the creamy filling.
- 4 tablespoons cornstarch: Thickens the custard for a smooth, sliceable texture.
- ¾ cup white sugar: Sweetens the filling.
- 4 tablespoons butter, melted: Adds richness to the custard.
- 2 ¼ cups half-and-half cream: Creates a creamy, velvety filling.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, sweet note.
- 2 tablespoons butter, melted: Drizzled on top for a rich finish.
- ½ teaspoon ground cinnamon: Adds a warm, spiced topping.
Why These Ingredients Matter
- Half-and-Half: Provides the creamy, rich base that defines the pie’s custard-like texture.
- Cornstarch: Ensures the filling sets properly without being too heavy.
- Butter: Adds a buttery depth to both the filling and the topping.
- Cinnamon: A light dusting complements the sweetness with a warm, aromatic finish.
Substitutions and Variations
- Half-and-Half: Substitute with whole milk for a lighter filling or heavy cream for extra richness.
- Cornstarch: Replace with 2 tablespoons all-purpose flour, though cornstarch yields a smoother texture.
- Pie Crust: Use a store-bought crust for convenience or a graham cracker crust for a twist.
- Sugar: Swap white sugar with brown sugar for a caramel-like flavor.
- Vegan Option: Use a vegan pie crust, plant-based butter, and a dairy-free cream alternative (like coconut cream).
- Gluten-Free: Ensure the pie crust is gluten-free and verify cornstarch is gluten-free.
Step-by-Step Instructions
Making Sugar Cream Pie is a simple process that yields a rich, creamy dessert with minimal effort. Let’s get started!
Step 1: Gather and Prep
- Gather 1 baked 9-inch pie crust, 4 tablespoons cornstarch, ¾ cup white sugar, 4 tablespoons melted butter, 2 ¼ cups half-and-half cream, 1 teaspoon vanilla extract, 2 tablespoons melted butter, and ½ teaspoon ground cinnamon.
- Ensure the pie crust is fully baked and cooled (follow package instructions or bake a homemade crust at 375°F for 10-12 minutes until golden).
Tip: A pre-baked crust ensures a crisp base that holds up to the creamy filling.
Step 2: Make the Custard Filling
- In a medium saucepan, mix 4 tablespoons cornstarch and ¾ cup white sugar.
- Add 4 tablespoons melted butter and 2 ¼ cups half-and-half cream, stirring until combined.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens to a creamy, custard-like consistency (about 10-15 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
Tip: Stir constantly to prevent lumps or scorching; the mixture should coat the back of a spoon when ready.
Step 3: Assemble the Pie
- Pour the hot custard filling into the baked pie crust, spreading it evenly.
- Drizzle 2 tablespoons melted butter over the top of the filling.
- Sprinkle ½ teaspoon ground cinnamon evenly over the surface.
Tip: Use a spoon to drizzle butter evenly for a consistent topping.
Step 4: Broil the Top
- Preheat your oven broiler to high.
- Place the pie under the broiler and watch closely, broiling until the butter bubbles and the top is lightly golden, about 2-3 minutes.
- Remove immediately to avoid burning.
Tip: Stay vigilant during broiling, as the butter can burn quickly. Keep the pie 4-6 inches from the broiler.
Step 5: Chill and Serve
- Let the pie cool slightly, then refrigerate for at least 1 hour to set the custard.
- Slice into 8 wedges and serve chilled or at room temperature.
Tip: Use a sharp knife dipped in hot water for clean slices through the creamy filling.
Assembly: Building the Perfect Sugar Cream Pie
Assembling Sugar Cream Pie is all about creating a smooth, creamy dessert with a simple yet elegant finish. Here’s how to make it shine:
- Pie Crust: Use a pre-baked, cooled crust to ensure it stays crisp under the custard.
- Filling: Pour the hot custard smoothly into the crust for an even layer.
- Topping: Drizzle butter and sprinkle cinnamon evenly for a golden, spiced finish.
- Presentation: Serve on a pie plate to showcase the creamy filling and lightly browned top.
Presentation Tips
- Garnish with a dollop of whipped cream or a sprinkle of extra cinnamon for a decorative touch.
- Serve in small, chilled dessert plates to keep the pie cool and refreshing.
- Add a few fresh berries on the side for a pop of color and flavor contrast.
Storage and Make-Ahead Tips
Sugar Cream Pie is perfect for making ahead and stores well for enjoying over a few days.
- Storage:
- Store covered in the refrigerator for up to 4 days due to the custard filling.
- Freeze the baked pie (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before serving.
- Make-Ahead:
- Bake the pie crust a day ahead and store covered at room temperature.
- Prepare the custard filling up to a day ahead and refrigerate; reheat gently before pouring into the crust.
- Complete the pie (including broiling) a day in advance for the best texture, chilling to set.
Tip: Cover tightly to prevent the pie from absorbing fridge odors.
Recipe Variations
Sugar Cream Pie is a versatile dessert that’s easy to customize. Here are some fun twists:
- Nutmeg Sugar Cream Pie: Add a pinch of nutmeg with the cinnamon for extra warmth.
- Maple Sugar Cream Pie: Replace half the white sugar with maple syrup for a cozy, autumnal flavor.
- Coconut Sugar Cream Pie: Use coconut cream instead of half-and-half and sprinkle toasted coconut on top.
- Gluten-Free: Use a gluten-free pie crust and ensure cornstarch is gluten-free.
- Chocolate Sugar Cream Pie: Drizzle with melted chocolate after broiling for a decadent twist.
Conclusion: Savor the Hoosier Sweetness!
Sugar Cream Pie is the dessert that brings Midwest comfort to every creamy bite. Its smooth custard filling, buttery topping, and hint of cinnamon make it a perfect treat for holidays, family dinners, or a simple indulgence. With minimal ingredients and easy steps, you can create a pie that’s as rich in flavor as it is in tradition. So, grab your saucepan, bake this Hoosier classic, and enjoy a slice of creamy delight. We’d love to hear how your pie turns out—share your creations in the comments or on social media!
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Sugar Cream Pie
Description
Ever craved a dessert that’s rich, creamy, and steeped in tradition? Sugar Cream Pie, often called Hoosier Pie, is Indiana’s state pie, known for its velvety custard filling and simple, comforting flavors. With a buttery, cinnamon-kissed topping, this pie is a perfect blend of indulgence and ease
Ingredients
Sugar Cream Pie uses basic ingredients to create its signature creamy texture and sweet flavor. Here’s what you’ll need for 8 servings:
- 1 (9-inch) pie crust, baked: The flaky base for the creamy filling.
- 4 tablespoons cornstarch: Thickens the custard for a smooth, sliceable texture.
- ¾ cup white sugar: Sweetens the filling.
- 4 tablespoons butter, melted: Adds richness to the custard.
- 2 ¼ cups half-and-half cream: Creates a creamy, velvety filling.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, sweet note.
- 2 tablespoons butter, melted: Drizzled on top for a rich finish.
- ½ teaspoon ground cinnamon: Adds a warm, spiced topping.
Why These Ingredients Matter
- Half-and-Half: Provides the creamy, rich base that defines the pie’s custard-like texture.
- Cornstarch: Ensures the filling sets properly without being too heavy.
- Butter: Adds a buttery depth to both the filling and the topping.
- Cinnamon: A light dusting complements the sweetness with a warm, aromatic finish.
Substitutions and Variations
- Half-and-Half: Substitute with whole milk for a lighter filling or heavy cream for extra richness.
- Cornstarch: Replace with 2 tablespoons all-purpose flour, though cornstarch yields a smoother texture.
- Pie Crust: Use a store-bought crust for convenience or a graham cracker crust for a twist.
- Sugar: Swap white sugar with brown sugar for a caramel-like flavor.
- Vegan Option: Use a vegan pie crust, plant-based butter, and a dairy-free cream alternative (like coconut cream).
- Gluten-Free: Ensure the pie crust is gluten-free and verify cornstarch is gluten-free
Instructions
Step 1: Gather and Prep
- Gather 1 baked 9-inch pie crust, 4 tablespoons cornstarch, ¾ cup white sugar, 4 tablespoons melted butter, 2 ¼ cups half-and-half cream, 1 teaspoon vanilla extract, 2 tablespoons melted butter, and ½ teaspoon ground cinnamon.
- Ensure the pie crust is fully baked and cooled (follow package instructions or bake a homemade crust at 375°F for 10-12 minutes until golden).
Tip: A pre-baked crust ensures a crisp base that holds up to the creamy filling.
Step 2: Make the Custard Filling
- In a medium saucepan, mix 4 tablespoons cornstarch and ¾ cup white sugar.
- Add 4 tablespoons melted butter and 2 ¼ cups half-and-half cream, stirring until combined.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens to a creamy, custard-like consistency (about 10-15 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
Tip: Stir constantly to prevent lumps or scorching; the mixture should coat the back of a spoon when ready.
Step 3: Assemble the Pie
- Pour the hot custard filling into the baked pie crust, spreading it evenly.
- Drizzle 2 tablespoons melted butter over the top of the filling.
- Sprinkle ½ teaspoon ground cinnamon evenly over the surface.
Tip: Use a spoon to drizzle butter evenly for a consistent topping.
Step 4: Broil the Top
- Preheat your oven broiler to high.
- Place the pie under the broiler and watch closely, broiling until the butter bubbles and the top is lightly golden, about 2-3 minutes.
- Remove immediately to avoid burning.
Tip: Stay vigilant during broiling, as the butter can burn quickly. Keep the pie 4-6 inches from the broiler.
Step 5: Chill and Serve
- Let the pie cool slightly, then refrigerate for at least 1 hour to set the custard.
- Slice into 8 wedges and serve chilled or at room temperature.
Tip: Use a sharp knife dipped in hot water for clean slices through the creamy filling.
FAQs
1. Why is my filling runny?
Runny filling can result from undercooking or insufficient cornstarch. Cook until thickened and creamy, ensuring it boils gently.
2. Can I use milk instead of half-and-half?
Yes, but the filling will be less rich. Whole milk is the best substitute; avoid skim milk for proper texture.
3. Is this pie gluten-free?
Not as written, but use a gluten-free pie crust and verify cornstarch is gluten-free for a gluten-free version.
4. Why did my topping burn under the broiler?
Broiling happens quickly; watch closely and remove as soon as the butter bubbles (2-3 minutes). Keep the pie 4-6 inches from the broiler.
5. Can I make this pie ahead?
Yes! Make a day ahead and refrigerate to let the custard set for the best texture.
6. Can I skip the broiling step?
Yes, but broiling adds a caramelized, buttery finish. If skipping, drizzle butter and cinnamon and chill as directed.
7. What are the health benefits of this pie?
Half-and-half provides calcium, but this is an indulgent treat due to sugar and butter content—enjoy in moderation.