Entree: United States – Midwestern United States (Indiana) – Indiana Sugar Cream Pie

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs

Ingredients

- For the crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) kosher salt
- 1 tbsp (12 g) granulated sugar (optional)
- 8 tbsp (113 g) unsalted butter, cold, cut into 1/2-inch (1 cm) cubes
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 3 large eggs (approx. 150 g total)
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 2 tsp (10 ml) pure vanilla extract
- 1/4 tsp (1 g) kosher salt
- 1/4 tsp (0.5 g) ground nutmeg or ground cinnamon, for dusting (optional)

- For serving (optional):
- Whipped cream or fresh fruit (optional)

Instructions

Short Description:
Classic Indiana Sugar Cream Pie—also called Hoosier Pie—is a single-crust pie with a rich, creamy filling of sugar, cream, eggs, and vanilla baked in a flaky pastry. Serve chilled or at room temperature; it makes a rich centerpiece for a brunch-style main course.

Regional Notes:
This is the Hoosier (Indiana) version of sugar cream pie: a simple custard-like filling built from heavy cream, whole milk, sugar, and vanilla, baked in a flaky homemade crust and often finished with a light dusting of nutmeg or cinnamon. Unlike similar cream pies elsewhere, the Indiana tradition keeps the filling plain and intensely sweet and creamy without fruit or heavy spices.

1. Make the crust: In a medium bowl combine 1 1/4 cups (150 g) flour, 1/2 tsp (3 g) salt, and 1 tbsp (12 g) sugar if using. Add 8 tbsp (113 g) cold cubed butter and cut it into the flour with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Sprinkle 3 tbsp (45 ml) ice water over the mixture and mix gently; add the remaining tablespoon (15 ml) only if needed. Press the dough together into a disk, wrap in plastic, and chill at least 30 minutes.
3. Preheat the oven to 350°F (175°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. Place the pie plate in the refrigerator while you prepare the filling.
4. Make the filling: In a large bowl whisk together 1 1/4 cups (250 g) granulated sugar and 3 tbsp (24 g) flour until evenly blended. Add 3 large eggs (approx. 150 g total) and whisk until smooth.
5. Gradually whisk in 1 cup (240 ml) heavy cream and 1 cup (240 ml) whole milk until fully incorporated. Whisk in 2 tbsp (28 g) melted butter, 2 tsp (10 ml) vanilla extract, and 1/4 tsp (1 g) salt.
6. Pour the filling into the chilled unbaked crust. Lightly tap the pie plate on the counter to settle the filling and release air bubbles.
7. Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has a slight jiggle but is not liquid. The top may take on a light golden color.
8. Remove the pie from the oven and let cool completely on a wire rack for about 1–2 hours, then refrigerate at least 3 hours (better overnight) to fully set and chill.
9. Before serving, lightly dust the top with 1/4 tsp (0.5 g) ground nutmeg or cinnamon if desired. Slice into 6 servings and offer whipped cream or fresh fruit on the side if you like.