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Hoosier Sugar Cream Pie -A classic dessert in Indiana made with sugar, cream and vanilla!

Hoosier Sugar Cream Pie

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This week, the Sunday Supper team is sharing regional specialties. As I hail from Indiana, I thought I was overdue to make my first Hoosier Sugar Cream Pie.

A slice of Hoosier Sugar Cream Pie on a white plate with strawberry slices

Indiana Specialties: Hoosier Sugar Cream Pie

Even though I was born in South Bend, Indiana, while my dad was at Notre Dame, AND have lived in Indiana for the past few decades, thinking of a classic Hoosier recipe gave me pause.

Pork tenderloin sandwiches are pretty popular, but my sweet tooth vetoed that idea. Wracking my brain for inspiration, I recalled that folks around here eat sugar cream pie.

What the heck was that? It was time to find out. My dad lovingly called me his “Hoosier Hotshot,” so, in his memory, I started the process.

Sugar Cream Pie in a red and white ceramic pie plate from above

Sugar Cream Pie

Well, the ingredients were pretty straightforward: sugar, flour, and cream-filled the pastry crust, with the addition of a touch of vanilla and a sprinkling of spice. Nutmeg seemed to be the garnish of choice, but cinnamon is easier on the palate, so I made the substitution.

No eggs were involved, but the flour did its job thickening the sweet custard. The aroma of cinnamon and sugar as this baked was certainly enticing. Even the picky daughter asked for a slice of this classic Hoosier sugar cream pie after dinner. We are now fans of this Indianan specialty!

The Origin of Hoosier Sugar Cream Pie: The Indiana version of a sugar pie, known as “sugar cream pie,” may have originated with Quakers who came from North Carolina in the early 1800s, and settled in east-central Indiana. (

Sugar Cream Pie bite on a fork with pie slice and strawberries on a dessert plate in the background

More Pie Recipes:

If you’re hunting for more pie recipes, check out my Perfect Apple Pie, Fudgy Brownie Pie, Easy Peach Crumb Pie, and this Best Banana Cream Pie. I also love the sound of the Salted Caramel Pumpkin Pie.

Hoosier Sugar Cream Pie -A classic dessert in Indiana made with sugar, cream and vanilla!

The Recipe: Hoosier Sugar Cream Pie

A classic Indiana dessert.

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Yield 8 servings


  • 1 9-inch pastry crust, uncooked (may be store bought or homemade)
  • 1 cup sugar
  • 1/2 cup flour (I recommend Wondra for easy mixing)
  • 1/8 teaspoon salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons butter, grated or cut into tiny pieces
  • 1/4 teaspoon cinnamon


  1. Fit the pie dough into a 9-inch pie plate and crimp as desired. Refrigerate the crust until firm, at least 30 minutes.
  2. Preheat the oven to 425º. In a large bowl whisk together the sugar, flour, and salt. Slowly add the heavy cream whisking till combined. Add vanilla. Pour into the crust, spread butter over filling stirring carefully to disperse.Sprinkled top with cinnamon.
  3. Place pie on a baking sheet and bake 10 minutes. Reduce the oven temperature to 350º and bake until the filling is just about set, 50-55 minutes. If the crust starts getting too dark, cover the crust edges with foil.
  4. Remove to a cooling rack. Serve at room temperature or chilled.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 392Total Fat: 26gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 107mgCarbohydrates: 37gFiber: 0gSugar: 28gProtein: 3g


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Addendum: The Dude

My dad, “The Dude” (a moniker he earned when I was in high school by being a way cool guy) passed away just two weeks ago. He was the father of four feisty, independent daughters, whom he loved unconditionally. He also had a penchant for mountain climbing, traveling, a cold beer and good scotch, clever puns and wise assery (a new term coined by my sisters!), explosives, a roaring bonfire, and, most of all, his wife, Gretchen.

A Physics professor by day, his “girls” would scamper down Lynn Avenue to greet him at 5:30 PM each night as he walked home from the office. Bedtime stories, big bear hugs and a kiss on the forehead with a “God, bless you,” ended our day. His love of adventures translated into numerous trips abroad, including a year in residence in both Glasgow, Scotland and Vancouver, BC, and memorable summers in Aspen and Cortona, Italy. We were always included. Dude lived his life to the fullest, and we learned so much by his example. Family. Compassion. Charity. Education. These were his priorities. May he rest in peace.


Sugar Cream Pie | A classic dessert in Indiana made with sugar, cream and vanilla!


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44 comments on “Hoosier Sugar Cream Pie”

  1. What a beautiful custard pie, Liz! I was very surprised though when you said that it didn’t have eggs. It sure looks like it would. Good call on the cinnamon. I much prefer it to nutmeg too.

  2. Oh Liz, this pie–so good! I am so glad your shared a recipe for it.

  3. Oh, I’m so sorry to hear that Liz! He sounds like he was a wonderful man! I can’t imagine loosing my dad! 🙁 Gorgeous pie, I love how thick and creamy it looks!

  4. This looks like such a delicious pie!

  5. Im sorry about your dad! This pie looks amazing!

  6. So sorry to hear about your dad Liz … may he rest in peace .

    This sounds a wonderful pie.Love to learn something new everyday. Thank you for sharing Liz .

  7. I’ve never tasted such a cake, and I loooooooove the way the texture looks! So moist, dense and delicious
    As soon as Passover is over, I must make it.

  8. The pie looks great! I’m so sorry about your dad’s passing. He sounds like a great guy. All the opportunity he gave you to explore is wonderful, but the mere fact that he always included you is better. My parents have always treated me as a true member of the family and I respect other parents who do the sane with their kids.

  9. Dear Liz, I am so sorry to read about the passing of your father – my sincere and heartfelt condolences. You always spoke about him in such loving ways and I remember a lot of the wonderful pictures you posted of your mum and your dad.

    A bit hard to talk about your Hoosier Sugar Cream Pie now but it does look extremely creamy and wonderful and like perfect soul-food! With lots of tradition – what a great idea for a cooking club theme.
    Wishing you and your family all the very best and sending you big hugs,

  10. Such a pretty pie, that cinnamon topping makes it irresistible!

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