Dessert: United States – Indiana / Midwestern United States – Hoosier Sugar Cream Pie

Serving Size: 8

Approximate Time

Prep 50 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 50 min

Ingredients

- For the crust:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch cubes
- 3 to 4 tbsp (45–60 ml) ice water
- For the filling:
- 2 cups (480 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 cup (200 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1 g) fine salt
- 1/2 tsp (1.5 g) ground cinnamon, plus extra for sprinkling
- Pinch ground nutmeg (optional)
- Equipment note:
- 1 (9-inch / 23 cm) pie plate

Instructions

Short Description:
A classic Indiana custard-style pie made without eggs, featuring a rich, creamy filling of cream, sugar, and vanilla baked in a flaky buttery crust and finished with a light dusting of cinnamon.

Regional Notes:
This Hoosier (Indiana) version relies on heavy cream, sugar, and vanilla for a custard-like texture without eggs, distinguishing it from other sugar cream pies that sometimes use milk or eggs. The emphasis is on simplicity and a buttery shortcrust that contrasts the silky filling; a light cinnamon finish is traditional in many Hoosier households.

1. Make the crust: In a medium bowl, whisk together 1 1/4 cups (155 g) flour and 1/2 tsp (3 g) salt. Add 1/2 cup (113 g) cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until pieces are pea-sized and the mixture resembles coarse crumbs.
2. Sprinkle 3 tbsp (45 ml) ice water over the flour-butter mixture and gently toss; add the remaining tablespoon if needed until dough just comes together when pressed. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie plate, trimming and crimping the edges. Chill the pie shell in the refrigerator for 10 minutes.
4. Blind-bake the shell: Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake 5 more minutes until the crust begins to set and just shows a hint of color. Reduce oven temperature to 350°F (175°C).
5. Prepare the filling: In a medium saucepan, whisk together 1 cup (200 g) granulated sugar and 3 tbsp (24 g) flour until no lumps remain. Gradually whisk in 2 cups (480 ml) heavy cream and 1/2 cup (120 ml) whole milk until smooth.
6. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens slightly and just comes to a gentle simmer, about 4–6 minutes. Remove from heat and whisk in 2 tbsp (28 g) melted butter, 1 tsp (5 ml) vanilla extract, 1/4 tsp (1 g) salt, 1/2 tsp (1.5 g) ground cinnamon, and a pinch of nutmeg if using.
7. Pour the hot filling into the pre-baked pie shell, smoothing the top with a spatula. Lightly sprinkle a little extra ground cinnamon over the surface.
8. Bake at 350°F (175°C) until the filling is set at the edges and slightly jiggly in the center, about 35–45 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs or slight cream clinging.
9. Cool the pie on a wire rack for at least 2 hours to finish setting, then chill in the refrigerator for 1–2 hours if you prefer it cold. The custard firms as it cools.
10. Before serving, let the pie sit at room temperature 15–20 minutes if chilled, then slice and serve plain or with a light dusting of additional cinnamon. Store refrigerated and consume within 3–4 days.