Deliciously smooth Sugar Cream Pie is filled with an egg-free custard filling that is easy to make. This is an old-fashioned favorite!
Try a cream pie for your next dessert! The simplicity of this Sugar Cream Pie, as well as our Chocolate Cream Pie and Coconut Cream Pie, make them favorites when it comes to quick and easy treats!
Eggless cream pie
My family loves all pies, especially cream pies like our favorite Banana Cream Pie. Pies are a favorite dessert, especially around the holidays.
The biggest difference between Sugar Cream Pie and other cream pies is that there are no eggs in the filling.
The filling is still cooked on the stovetop, but cornstarch is the thickener. This pie sets up perfectly and is so easy to slice.
The exact origin of this pie varies, but most believe the classic Hoosier Sugar Cream Pie came from Indiana’s Amish/Quaker community in the mid-1800s. The state is so proud of its contribution that Hoosier Pie is the official pie of Indiana!
Old Fashioned SUGAR CREAM PIE
PREP. Preheat oven to 450°. Place rolled pie crust disk into a 9-inch pie pan. Line the crust with foil or parchment paper and fill it with pie weights or dry beans.
BLIND BAKE. Bake for 10 minutes. Remove pie weights and foil and bake for another 5-7 minutes. Turn oven temperature down to 375°F.
FILLING. While the crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till the cornstarch is dissolved.
Heat over medium heat, stirring constantly, till the mixture comes to a boil. Whisk and stir for another minute or two, until thick.
Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with the cinnamon sugar mixture.
BAKE. Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble.
CHILL. Remove to a cooling rack to cool. Chill for 3-4 hours.
Give this Indiana Sugar Cream Pie plenty of time to set up. It will be very jiggly when removed from the oven but will thicken as it cools. Mine was ready in about 3½ hours.
Easy cleanup. Place a cookie sheet underneath your pie as it bakes in case the filling boils over. This will make cleanup easier.
Runny pie. The cornstarch in this recipe should make this Cream Pie set up perfectly, but sometimes if the filling is cooked on too high of heat, or stirred too much, it will become runny as it cools.
It takes time for the cream to thicken. If it is runny when poured into the pie shell, it will remain runny so be patient. It will also need time to cool and set, so again be patient.
Cinnamon sugar. Use store-bought cinnamon sugar (McCormick makes it), or make your own! The perfect ratio of cinnamon to sugar is kind of up to you, but start with ¼ cup of sugar to 1 tablespoon of cinnamon, and add more cinnamon according to your taste preference.
- Nutmeg could also be added to the mixture for extra flavor.
Pie crust. Blind baking is fully cooking the pie dough before adding the filling. This recipe calls for partially baking a pie crust. It uses the same method with pie weights/dried beans but is only baked halfway. Add the filling and then finish baking the entire pie. Click the link for more Pie Crust tips.
Milk. For best results use whole milk or 2%, anything less and the pie won’t set well.
This Sugar Cream Pie needs to be stored in the refrigerator. It is also best served chilled, so keep it in the fridge whenever it isn’t being served. That goes for leftovers as well!
STORE. Keep Custard Pie in the fridge, covered, for 3-5 days.
FREEZE. Wrap the pie with plastic wrap and again with foil, then store it in the freezer for up to 6 months. Note that the crust will be softer once thawed.
For more tasty pies:
Sugar Cream Pie Recipe
- 1 9″ unbaked pastry crust
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups milk
- 1/2 cup butter, cubed
- 1 tsp vanilla extract
- 1 Tbsp cinnamon sugar
- Preheat oven to 450°.
- Line the pie crust with foil or parchment paper and fill it with pie weights or dry beans.Bake for 10 minutes. Remove pie weights and foil and bake for another 5-7 minutes. Turn oven temperature down to 375°F.
- While the crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till the cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till the mixture comes to a boil. Whisk and stir for another minute or two, until thick.
- Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with the cinnamon sugar mixture.
- Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.
INCREDIBLE! This set up perfectly, even though I didn’t have pie weights and my dough shrunk! Was soo yum.
Yay!! So glad you loved it and it still turned out for you! 🙂
Can I use a Graham cracker crust?
I haven’t ever used a graham cracker crust for this recipe, so I’m not sure how it would turn out. But it might be tasty! The crust bakes in the oven with the filling, so you may have a crunchier crust. But it might taste great. I’m not sure. If you give it a try, you’ll have to let us know!
Made it dozens of times down! Love these tasty egg free recpies!
Absolutely delicious and easy!! I made it in a thin tart dish and it was incredible. My picky partner loved it too! You should absolutely make this to try it for yourself! I’m making it again tonight, it’s that tasty.
Even without the eggs I find this custard pie still taste pretty good!
WOW!! This is my first time making it and I am so shocked how easy it is. I will definitely make it again!
i’ve never had sugar cream pie and this is amazing! I like that it is an egg-less recipe, so thank you so much for sharing this dessert!
Loved this sugar cream pie! The filling was so delicious! Can’t wait to make again!
I recommend her pie crust recipe to use. It was the flakiest crust I’ve ever made. You do need to made sure that you leave time for the dough to chill.