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

Scale

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

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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.