Hoosier Sugar Cream Pie: The Authentic Indiana State Dessert

Discover the simple magic of the authentic Hoosier sugar cream pie, Indiana’s beloved state pie. This cherished recipe features a rich, creamy custard filling made with just a few simple ingredients, baked in a flaky crust until perfectly golden. It’s a taste of classic Midwestern comfort that’s surprisingly easy to make at home. Get ready to fall in love with this simple, yet incredibly decadent, dessert.

What is a Hoosier Sugar Cream Pie?

The Hoosier sugar cream pie is a traditional dessert with deep roots in Indiana, earning its title as the official state pie. Its beauty lies in its simplicity. Unlike many custard pies, it contains no eggs. The filling is a humble yet delicious mixture of heavy cream, sugar, flour, and vanilla, which bakes into a smooth, velvety custard. Often called a “desperation pie,” its origins trace back to early Quaker settlers who made do with pantry staples when fresh fruit was scarce.

Why This is the Best Sugar Cream Pie Recipe

While there are many variations, this recipe stays true to the authentic, simple spirit of the original. Here’s why you’ll love it:

• Unbelievably Easy: With a straightforward ingredient list and simple instructions, this is a perfect recipe for bakers of all skill levels.
• Incredibly Creamy: We use the perfect ratio of heavy cream and butter to create a rich, melt-in-your-mouth custard that sets up beautifully every time.
• Perfectly Sweet: This pie is sweet but not overpowering, allowing the delicate flavors of cream and vanilla to shine through, all topped with a classic dusting of nutmeg.
• A Taste of Tradition: Making this pie is like taking a step back in time. It’s a classic dessert perfect for family gatherings, holidays, or a quiet evening at home. For another comforting classic, try this Chocolate Chip Cookie Pie.

Ingredients You’ll Need

This recipe uses simple pantry staples to create a truly unforgettable dessert. Here’s what you’ll need:

For the Pie Crust:

• All-Purpose Flour: Provides the structure for a tender, flaky crust.
• Salt: Enhances the flavor of the butter and flour.
• Cold Unsalted Butter: The key to a flaky crust is keeping the butter cold and cutting it into small, pea-sized pieces.
• Ice Water: Use just enough to bring the dough together. Too much can make the crust tough.

For the Sugar Cream Filling:

• Heavy Whipping Cream: This is the star of the show. Do not substitute with milk or half-and-half, as the high fat content is essential for the filling to set.
• Granulated Sugar & Brown Sugar: A combination of both gives the filling a deeper, more caramel-like flavor.
• All-Purpose Flour: Acts as a thickener for the creamy custard.
• Unsalted Butter: Adds richness and flavor.
• Vanilla Extract: Use pure vanilla extract for the best flavor.
• Ground Nutmeg: The classic topping that provides a warm, spiced aroma and flavor. A fresh grating over the top before serving is best!

How to Make Hoosier Sugar Cream Pie Step-by-Step

Follow these simple steps to create the perfect pie from scratch.

Step 1: Prepare the Pie Crust

In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll and Form the Crust

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the excess dough, leaving about a half-inch overhang, then fold the edge under and crimp as desired. Pierce the bottom of the crust with a fork a few times.

Step 3: Make the Creamy Filling

In a medium bowl, whisk together the granulated sugar, brown sugar, and flour. Slowly pour in the heavy whipping cream while whisking continuously until the mixture is smooth and free of lumps. Stir in the vanilla extract.

Step 4: Assemble and Bake

Pour the filling into the unbaked pie shell. Dot the top of the filling with small pieces of the remaining butter. Sprinkle the top generously with ground nutmeg. Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue to bake for another 30-35 minutes, or until the edges are set and the center is slightly jiggly. If the crust starts to brown too quickly, cover the edges with foil.

Step 5: Cool Completely

This is the most important step! Let the pie cool completely on a wire rack for at least 3-4 hours. The filling will continue to set as it cools. Rushing this step will result in a runny pie. Once cooled, you can chill it in the refrigerator for another hour before serving for cleaner slices.

Expert Tips for the Perfect Pie

• Keep Ingredients Cold: For the flakiest pie crust, make sure your butter and water are ice cold. This prevents the butter from melting and creates steam pockets, resulting in a light, flaky texture.
• Don’t Overmix the Dough: Mix the pie dough just until it comes together. Overworking the gluten will result in a tough, chewy crust.
• Whisk the Filling Well: Ensure the sugar and flour are fully dissolved into the cream to avoid a gritty texture. A smooth filling is key to that classic velvety texture.
• Let it Cool Completely: I can’t stress this enough. The pie needs several hours to cool to room temperature to fully set. Be patient! It’s worth the wait. For another dessert that’s worth the wait, try these amazing Pecan Pie Bars.

Delicious Variations

While the classic Hoosier sugar cream pie is perfection on its own, here are a few simple variations:

• Cinnamon Sugar Topping: Instead of just nutmeg, try a sprinkle of cinnamon-sugar over the top before baking for a warmer spice flavor.
• Caramel Drizzle: Once the pie has cooled, drizzle it with a bit of salted caramel sauce for an extra layer of decadence.
• Bourbon Infusion: Add one tablespoon of your favorite bourbon to the filling along with the vanilla for a subtle, warming kick that complements the creamy flavor perfectly. It reminds me of the richness in this decadent Banoffee Pie recipe.

How to Store Sugar Cream Pie

Once the pie has cooled completely, it should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil. It will keep for up to 3-4 days. The pie is delicious served chilled or you can let it sit at room temperature for about 20-30 minutes before serving.

FAQs about Hoosier Sugar Cream Pie

Enjoy This Taste of Indiana!

This Hoosier sugar cream pie recipe is more than just a dessert; it’s a piece of culinary history that brings warmth and comfort to any table. We hope you love making and sharing this simple, delicious pie. If you try it, let us know what you think in the comments below and be sure to share your creations on Pinterest!

Hoosier Sugar Cream Pie Recipe

Hoosier Sugar Cream Pie: The Authentic Indiana State Dessert

This authentic Hoosier Sugar Cream Pie recipe delivers a taste of Indiana with its simple, eggless custard filling. Learn how to make this incredibly creamy, rich, and easy dessert with a flaky homemade crust.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Pie Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cubed
• 4-6 tablespoons ice water

For the Sugar Cream Filling

• 2 cups heavy whipping cream
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter cut into small pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg for topping

Equipment

• 1 9-inch pie plate
• 2 Mixing Bowls
• 1 Whisk
• 1 Rolling Pin

Instructions

 

1. In a large bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
2. Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim and crimp the edges. Pierce the bottom with a fork.
3. In a separate bowl, whisk together granulated sugar, brown sugar, and flour. Slowly pour in the heavy cream, whisking until smooth. Stir in the vanilla extract.
4. Pour the filling into the unbaked crust. Dot the top with butter pieces and sprinkle generously with nutmeg.
5. Bake at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 30-35 minutes, until the center is slightly jiggly. Cover edges with foil if they brown too quickly.
6. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This step is crucial for the filling to set.

Notes

Tip 1: Keep your crust ingredients as cold as possible for the flakiest result.
Tip 2: Be patient and let the pie cool completely. The filling sets as it cools, and cutting it too early will result in a runny center.
Tip 3: Store leftover pie covered in the refrigerator for up to 4 days.