Hoosier Sugar Cream Pie: Indiana’s Heritage Dessert

Old-fashioned custard meets minimal ingredients for a cozy Midwestern baking favorite.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 20, 2025

Old-fashioned custard meets minimal ingredients for a cozy Midwestern baking favorite.

Hoosier Sugar Cream Pie: Indiana’s Iconic Table Tradition

Simple yet decadent, Hoosier Sugar Cream Pie is more than just a dessert—it is a slice of Indiana heritage. Made famous through small-town bakeries and cherished family recipes, this creamy, sweet pie is beloved across the Midwest and beyond for its homey flavor and straightforward preparation. In this article, we’ll explore the history of sugar cream pie, traditional and modern recipe variations, pro tips, serving ideas, and answers to frequently asked questions, giving you everything you need to bring a taste of Indiana into your kitchen.

Why Hoosier Sugar Cream Pie Is So Beloved

Minimal, accessible ingredients: Common pantry staples combine to create a unique texture and flavor.
No eggs required: The custard-like filling uses cream, sugar, flour, and vanilla, which sets without eggs.
Quick assembly: Preparation takes only minutes, ideal for busy bakers or spontaneous cravings.
Rich, creamy texture: Heavy cream and butter ensure an indulgent mouthfeel, balanced by caramelized sugars.
Historical roots: The recipe originated in Indiana’s Shaker and Amish communities of the early 1800s, becoming a staple winter treat when fruit was scarce.

A Brief History of Sugar Cream Pie

Hoosier Sugar Cream Pie traces its origins to the Shaker and Amish communities who settled in Indiana during the 19th century. Sometimes called “Desperation Pie,” it was devised during the winter months, when eggs and fresh fruit were unavailable and cooks relied on their pantry basics. The result was a pie that was humble in ingredients yet rich in comfort—eventually becoming so interwoven with Indiana culture that it’s often considered the state’s unofficial official pie.

Today, you’ll find sugar cream pie offered year-round in Indiana diners such as Nick’s Kitchen in Huntington, as well as commercial bakeries like Wick’s Pies, which have kept tradition alive since 1944.

Modern Adaptations

Bakers sometimes use a cinnamon-sugar or nutmeg topping for extra warmth.
Brown sugar and granulated sugar are often used together to enhance caramel depth.
Store-bought or homemade crusts deliver results; each kitchen adds its own twist.

Ingredients: What You’ll Need

While there are slight differences among Indiana families and bakeries, the core ingredients remain constant. Below is a composite of the classic recipe structure from trusted sources:

Ingredient	Amount	Purpose
Heavy Cream	2 cups	Base for creamy filling
All-purpose Flour	1/2 cup	Thickens custard
Brown Sugar	1/2 cup	Caramel flavor, sweetness
Granulated Sugar	1/2 cup + 3 Tbsp	Sweetness, topping
Whole Milk	1/2 cup	Additional creaminess
Vanilla Extract	1 tsp	Warmth & aroma
Unsalted Butter	Several Tbsp, thinly sliced	Top for rich finish
Pie Crust	1 (store-bought or homemade)	Shell base
Ground Cinnamon and Nutmeg	Optional sprinkle	Topping for aroma and flavor

Step-by-Step Directions

Start by gathering all your ingredients and preparing your pie shell.

Prep the Crust: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil. Roll your dough to a 12-inch circle; fit it into a 9-inch pie plate, trim edges, fold and crimp. Freeze for 20 minutes. Line shell with foil and pie weights; bake on the lower rack for 25 minutes. Remove weights and foil, prick bottom with a fork, and bake 15–20 more minutes until golden. Cool completely.
Prepare the Filling: In a bowl or saucepan, whisk together flour (or cornstarch), sugar (brown and/or granulated as desired), and salt.
Gradually whisk in heavy cream and whole milk until smooth. Set mixture over medium-high heat, whisking constantly, until just starting to thicken; remove from heat.
Whisk in butter and vanilla extract for a rich, aromatic finish.
Assemble the Pie: Pour filling into cooled pie shell. Dot the top with slices of cold unsalted butter.
Topping: If desired, sprinkle cinnamon-sugar or nutmeg evenly over the filling.
Bake: Transfer pie to oven, bake 18–20 minutes until filling bubbles and crust is deep golden brown.
Cool: Transfer to a wire rack and cool completely. Refrigerate, uncovered, for at least 4 hours (preferably overnight) until set.
Serve: Slice and enjoy at room temperature or cold. Pie can be garnished with whipped cream or a touch of spice if desired.

Baker’s Tips for Success

Let the pie cool and chill fully for a clean slice and firm filling.
Keep butter slices chilled until just before topping for even melting.
Use good-quality vanilla and real cream for best flavor.
Baking the crust first (blind bake) prevents soggy pie bottoms.
A cookie sheet under the pie dish helps contain any spillover.
Both store-bought and homemade crusts work—choose what fits your schedule.
Add a sprinkle of cinnamon, nutmeg, or even coconut extract for a subtle twist.

Serving Suggestions and Occasions

Classic: Serve slices plain, or lightly dusted with cinnamon-sugar.
Holiday Table: Sugar cream pie is a popular alternative to pumpkin or pecan at Thanksgiving.
Potlucks and Family Gatherings: Easy to transport and serve, it’s ideal for crowds.
Coffee Companion: The creamy sweetness pairs well with fresh-brewed coffee.
Dessert Buffet: Cut smaller slices or squares for buffet-style variety.

Variations on the Classic Recipe

While the core method remains consistent, Indiana bakers have experimented with subtle tweaks over generations:

Old-fashioned versions: Use only granulated sugar and flour, omitting brown sugar for a purity of taste.
Amish-style: Homemade coconut extract or a pinch of nutmeg is sometimes added.
Caramel depth: Blend both brown and granulated sugar for layered sweetness and color.
Topping: Brushing with melted butter, then swirling in cinnamon-sugar for a crackled finish.

Frequently Asked Questions (FAQs)

Q: Do I need eggs in sugar cream pie?

No. Traditional Hoosier Sugar Cream Pie is entirely egg-free, relying on flour or cornstarch and cream for structure.

Q: Why is it called Hoosier Pie?

“Hoosier” refers to Indiana’s residents; the pie is so strongly associated with the state that it earned the nickname.

Q: Can I use a pre-made crust?

Absolutely. Many modern recipes and bakeries use store-bought pie crusts, though homemade yields slightly flakier results.

Q: How do I know when my pie is done?

The filling should bubble at the edges and the crust turn a deep golden brown. Cool the pie thoroughly to set the custard.

Q: How should I store leftovers?

Refrigerate leftovers covered for up to 3 days. Serve cold, or bring to room temperature for best flavor.

Q: Can I freeze sugar cream pie?

Pie can be frozen and thawed in the refrigerator, though the texture may soften slightly.

Hoosier Sugar Cream Pie: Nutritional Overview

Per Serving (1/8 pie)	Amount
Calories	~478
Carbohydrates	65g
Fat	24g
Protein	3g
Sugar	35g

*Values may vary depending on specific ingredients and crust style.

Expert Tips for Perfect Pie

Blind Baking: Always bake the crust first to prevent sogginess beneath a wet custard filling.
Use Cold Butter: Cold slices melt evenly, creating a luscious top while preventing separation.
Let It Cool: Patience pays off; chill your pie fully for clean slices and optimal texture.
Customize Toppings: Try nutmeg, cinnamon, or a hint of coconut extract for interest.

Bring Indiana’s Traditions Home

From Amish beginnings to diner menus, Hoosier Sugar Cream Pie remains a pillar of Midwestern baking—a dessert that celebrates simplicity, warmth, and legacy. With a handful of ingredients and straightforward steps, you can recreate this piece of Indiana’s culinary story for friends and family, adding your own subtle touches to the classic formula.

Quick Reference Recipe Card

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 slices

Ingredients:
2 cups heavy cream, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 3 Tbsp granulated sugar (for topping), 1/2 cup whole milk, 1 tsp vanilla, unsalted butter, 1 pie crust.

Instructions:
Blind bake the crust. Combine sugars, flour, salt; whisk in cream and milk. Bring to a simmer, remove from heat, add butter and vanilla. Pour into shell. Add butter slices and sprinkle topping. Bake until bubbling and golden. Cool and refrigerate until set. Slice and enjoy!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete