Sugar Cream Pie (aka Hoosier Pie) happens to be one of our family’s favorite pie recipes.

This delicious old-fashioned pie is believed to originate from Indiana’s Amish/Quaker community in the mid-1800s. It is made with a flaky pastry crust, creamy vanilla custard filling, butter, and a cinnamon sugar topping. It bakes until the filling bubbles, then gets chilled until smooth, sliceable, and ready to serve.

Because pies are a favorite dessert (especially around the holidays), we love having a variety of them at our family get togethers. For more favorites, try our Chocolate Cream Pie Recipe, Coconut Cream Pie, and Banana Cream Pie.

Why you’ll love it + Why it works:

  • Classic Family Recipe: This old-fashioned Sugar Cream Pie has timeless flavor that everyone enjoys.
  • Simple Pantry Ingredients: You only need a handful of everyday ingredients to make this homemade dessert.
  • Perfect Make Ahead Dessert: Chill the pie before serving, making it a great choice for holidays and gatherings.
  • Silky Custard Filling: Cornstarch thickens the filling into a smooth, creamy texture that slices beautifully.

Sugar Cream Pie Ingredients

  • Unbaked pastry crust (1 (9-inch)): Creates a flaky, buttery base that supports the creamy custard filling. Homemade or store bought both work well. Use store-bought or a Homemade Pie Crust.
  • Sugar (¾ cup): Sweetens the custard while creating the classic flavor this pie is known for.
  • Cornstarch (¼ cup): Thickens the filling into a smooth custard that sets beautifully after chilling.
  • Milk (2 cups): Creates a creamy, silky filling. Whole milk gives the richest texture.
  • Butter (½ cup, cubed): Adds rich flavor and creates a smooth, velvety custard. Unsalted butter lets you control the salt level.
  • Vanilla extract (1 teaspoon): Adds warm, classic flavor that complements the rich custard.
  • Cinnamon sugar (1 tablespoon): Creates the signature sweet, lightly caramelized topping that makes Sugar Cream Pie so special. 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.

Milk mixture in a pot on the stove.
Thickening custard in a pot on the stove.
Pouring sugar cream mixture into a blind-baked pie crust.
Sugar cream mixture poured into pie crust.

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.

Kristyn’s Recipe Tips

  • Use pie weights or dry beans when blind baking so the crust does not puff up.
  • Whisk the sugar and cornstarch together before adding milk to help prevent lumps.
  • Stir the custard constantly as it thickens so it stays smooth and does not scorch.
  • Watch closely when broiling because the top can go from golden to burnt very quickly.
  • Make-ahead tip: chill the pie for 3 to 4 hours before serving, or make it the day before and keep it refrigerated.
A slice of sugar cream pie recipe served on a plate with a fork.
A slice of sugar cream pie recipe on a white plate.
5 from 21 votes

Sugar Cream Pie Recipe

By: Kristyn Merkley
Sugar Cream Pie is a rich, creamy old fashioned custard pie with a buttery cinnamon sugar topping, an easy make ahead dessert everyone loves.
Servings: 8
Prep: 10 minutes
Cook: 30 minutes
Chill Time: 3 hours
Total: 3 hours 40 minutes

Equipment

Video

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.
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Notes

Recipe Tips.
  • Whisk the custard constantly while cooking to prevent lumps and keep the filling silky smooth.
  • Blind bake the crust completely so it stays crisp after the filling is added.
  • Watch the pie closely while broiling since the topping can brown very quickly.
  • Chill the pie for at least 4 hours so the filling sets into clean, beautiful slices.
Store. Keep custard pie stored 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 3 months. Thaw in the refrigerator before serving. Note that the crust will be softer once thawed.

Nutrition

Calories: 234kcal, Carbohydrates: 26g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 128mg, Potassium: 80mg, Sugar: 23g, Vitamin A: 455IU, Calcium: 72mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Keep custard pie stored in the fridge, covered, for 3-5 days.

How to freeze?

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.

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This recipe was first shared July, 2019.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 21 votes (10 ratings without comment)

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16 Comments

  1. Olivia says:

    5 stars
    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!!

    Reply
  2. jess says:

    5 stars
    I love this pie so much, especially since its an egg-free custard base! thank you so much for sharing this amazing recipe!

    Reply

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