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This delicious sugar cream pie recipe is filled with an egg-free custard filling that is easy to make for an old-fashioned favorite!
We love dreamy, Creamy Pies!
Our family loves all pies, especially cream pies! Because pies are a favorite dessert (especially around the holidays), we love having a variety of them at our family get togethers.
One of those favorites we like to make is our Sugar Cream Pie (aka Hoosier Pie)! This delicious old-fashioned pie is believed to originate from Indiana’s Amish/Quaker community in the mid-1800s.
No matter where it came from, we are glad it’s here because it’s simple and so delicious. If you love dreamy creamy pies too, be sure to check out our Chocolate Cream Pie Recipe, Coconut Cream Pie, and Banana Cream Pie.
WHY WE LOVE IT:
- Pantry staples. It is also called desperation pie because it uses inexpensive ingredients most people have on hand.
- Eggless. No eggs are needed, the cornstarch does all the work to thicken the filling.
- Make it ahead of time. It’s perfect for holiday gatherings!
Ingredients
- PREP TIME: 10 minutes
- BAKE TIME: 30 minutes
- CHILL TIME: 3 hours
- 1 (9-inch) unbaked pie shell – use store-bought or a Homemade Pie Crust.
- ¾ cup granulated sugar
- ¼ cup cornstarch – This helps thicken up the filling.
- 2 cups cold milk – Use whole milk or 2%, anything less and the pie won’t set well.
- ½ cup butter – We typically use unsalted butter but salted works too.
- 1 teaspoon vanilla extract – or use almond extract if desired.
- 1 tablespoon cinnamon sugar – Use store-bought cinnamon sugar (McCormick), or make your own! Start with ¼ cup of sugar and 1 tablespoon of cinnamon, add more cinnamon according to preference. You can also add a sprinkle of nutmeg for extra flavor.
How to Make Sugar Cream Pie
- PREP. Preheat oven to 450°F.
- BLIND BAKE. Line the 9-inch 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.
- FILLING. While the crust is baking, prepare custard filling. Whisk ¾ cup sugar and ¼ cup cornstarch in a heavy saucepan. Gradually whisk in the 2 cups 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 1 teaspoon vanilla and ½ cup cubed butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with 1 tablespoon cinnamon sugar mixture.
- BAKE. Place a cookie sheet under the pie in case the filling boils over. Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble. **See note below for broiling the top.
- CHILL. Remove to a wire rack to cool. Chill for 3-4 hours.
PRO TIP: Broil the Top! TRUST US!
Broiling the pie briefly will help give the top a slightly caramelized crust. This is optional but adds a nice touch. Turn the oven broiler to HIGH. Place the pie in the center of the oven (middle rack) and broil for 1-2 minutes. Watch carefully as it can go from golden brown to burnt in seconds.
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Sugar Cream Pie Recipe
Equipment
Ingredients
- 1 (9-inch) unbaked pastry crust
- ¾ cup sugar
- ¼ cup cornstarch
- 2 cups milk
- ½ cup butter, cubed
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar
Instructions
- Preheat oven to 450°F.
- 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 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. To add a nice golden touch to the top, turn the oven broiler to HIGH. Place the pie in the center of the oven (middle rack) and broil for 1-2 minutes. Watch carefully as it can go from golden brown to burnt in seconds.
- Remove to a cooling rack to cool. Chill for 3-4 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cornstarch should make this cream pie set 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.
Keep custard pie stored in the fridge, covered, for 3-5 days.
Wrap the pie with plastic wrap and again with foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before serving. Note that the crust will be softer once thawed.
This sugar cream pie was so easy to make and turned out amazing!! I’m definitely going to be making this again for the holidays, thank you!!
I love this pie so much, especially since its an egg-free custard base! thank you so much for sharing this amazing recipe!