Indulge in a slice of Midwest nostalgia with this Old Fashioned Sugar Cream Pie Recipe. A velvety custard kissed with vanilla and a hint of salt, sets like silk within a tender, flaky crust. This pie is as easy to whip up as it is impossible to resist!
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If you haven’t tried Hoosier sugar cream pie yet, you’re seriously missing out on a slice of heaven. The best part? You don’t need to be a fancy chef to whip it up. Just grab a handful of ingredients, toss ’em together with an unbaked pie crust, and boom – you’re in business!
It only takes 10 minutes tops to prepare this recipe. When it’s done, you’re in for a real treat – think silky smooth filling meets flaky, melt-in-your-mouth crust. Trust me, I’ve never seen anyone turn their nose up at this pie once they’ve had a bite. If you love this recipe, you’ll also love my Chocolate Chess Pie and my Easy Derby Pie!
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Why You’ll Love This Recipe
- Super Easy to Make: No fancy techniques or hard-to-find ingredients here! This pie is all about simplicity. You’ll have it in the oven within 10 minutes of starting.
- Budget-Friendly: This pie uses simple pantry staples, proving that sometimes the tastiest treats come from the most basic ingredients. It’s a wallet-friendly way to impress your taste buds and family.
- Fan-favorite: Whether you’re serving it at a family dinner or bringing it to a potluck, this pie is a guaranteed hit. Its creamy, sweet flavor is universally loved – even picky eaters won’t be able to resist!
- Taste of Tradition: By making this Hoosier cream pie, you’re not just baking a dessert – you’re experiencing a piece of Midwest culinary history.
Recipe Ingredients
- Sugar
- Flour
- Salt
- Heavy whipping cream
- Vanilla
- Unsalted butter
- Unbaked pie crust
See the recipe card below for full information on ingredients and quantities.
How To Make Old Fashioned Sugar Cream Pie
Recipe FAQs
It’s up to you! If you have time to make it, I say go for it. You can make a simple pie crust out of flour, salt, milk, and oil. If you want to save some time, then a store-bought crust will work just fine.
Since sugar cream pie has a naturally light color, it can be difficult to know when it is ready. But, when the pie is done cooking, you will notice the edges of the crust are golden brown, and the filling will be bubbling just a little. It is important to note that the filling will not be fully set when you take it out of the oven, but as it cools it will become more solid. Be careful not to overcook the pie as you do not want it to burn, so start with an hour and then go from there!
Absolutely! This pie is a great make-ahead dessert. You can bake it a day or two before you plan to serve it. Once it’s completely cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator.
For the best flavor and texture, take the pie out of the fridge for about 30 minutes before serving to let it come to room temperature. If you want to warm it up a bit, you can pop individual slices in the microwave for about 10-15 seconds. Just keep in mind that the crust might lose a little of its crispness over time, but the flavor will still be fantastic.
Expert Tips
- Cool the Pie: Let that pie cool all the way down before you slice and serve. Trust me, it’s worth the wait – you’ll get nice, clean cuts instead of a gooey mess.
- Chill the Butter: Keep those butter slices chilling in the fridge until the last minute. Cold butter is the secret to getting that perfect, even melt across your pie. It’s like a buttery little magic trick!
- Pro Tip: Slide that pie plate onto a cookie sheet before it hits the oven. Makes getting it in and out a piece of cake (or should I say pie?).
- Homemade or store-bought crust: We usually grab the pre-made stuff to save time, but if you’re feeling fancy, go ahead and make your own.
More Pie Recipes To Try
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Old Fashioned Sugar Cream Pie Recipe
Ingredients
- 1 Cup Sugar
- 4 tablespoons Flour
- ½ teaspoon Salt
- 1 pint heavy whipping cream
- 1 teaspoon vanilla
- 4 tablespoon unsalted butter
- 1 unbaked pie crust
Instructions
- Preheat the oven to 350 degrees. Line a 9-inch pie plate with your crust and crimp the edges.
- In a medium bowl add the sugar, flour, and salt. Whisk to combine. Slowly add the cream, whisking to incorporate and the vanilla. Whisk until well combined. Pour the sugar mixture into the prepared (unbaked) pie crust. Add 8-10 thin slices of unsalted butter on top of the sugar mixture. Bake the pie for one hour. Cool and serve at room temperature.
Notes
- Be sure to allow the pie to completely cool before serving. This will ensure it sets in the middle and doesn’t fall apart as you try to cut it.
- You will want your slices of butter to be cold, right out of the fridge. This will help them melt at a good speed and evenly over the top of the pie!
- Place the pie plate on a cookie sheet to make transferring it in and out of the oven a breeze!
- Feel free to use store bought or homemade pie dough! We usually use a store bought pie crust since it cuts down on prep time.
Tammy Knapp
I made 4 of these and 2 got eaten really fast. Taste just like the sugar cream pies that you buy at the store. The last time I went to buy one of those they were almost $11. I can make these so much cheaper, and these are even better I believe.