Sugar Cream Pie (The Hoosier Pie)

This old-fashioned Sugar Cream Pie is a classic Indiana dessert with a smooth, creamy filling made with half-and-half, milk, sugar, and vanilla. Cook the filling on the stovetop, pour it into a flaky pie crust, and bake with butter and nutmeg on top. Like the traditional Hoosier Pie, this recipe has no eggs.

This page may contain affiliate links; please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

Growing up in Indiana, I ate my fair share of Sugar Cream Pie, and most of those pies came from Wick’s Pie Company in Winchester. When I moved to California, I quickly discovered that nobody seemed to know what Sugar Cream Pie was. I asked plenty of people, too. No pie!

So I started making my own. Over one week, I baked eight different Sugar Cream Pies, trying to find the one that came closest to the Wick’s pie I remembered. With all the variations of Sugar Cream Pie out there, this version is still the closest to that familiar Wick’s flavor, and it is the one I keep coming back to.

Recipe Highlights

What is a Sugar Cream Pie?

Sugar Cream Pie, also called Hoosier Pie or Indiana Sugar Cream Pie, is an old-fashioned cream pie made with simple pantry ingredients. The filling is traditionally made with cream, sugar, flour or cornstarch, butter, and a little nutmeg or cinnamon.

Unlike a traditional egg custard pie, Sugar Cream Pie doesn’t contain eggs. Instead, the filling is thickened with flour or cornstarch, depending on the recipe. In this version, I use cornstarch and cook the filling on the stovetop before baking, which gives it a smooth, creamy texture.

This style of pie has been made in Indiana for generations and is closely associated with Hoosier cooking. You will find quite a few versions, including recipes thickened on the stovetop, recipes made with cornstarch, and recipes baked directly in an unbaked crust.

I prefer using half-and-half, a little milk, and cornstarch for this version. Cooking the filling first lets me see when it starts to thicken before I pour it into the pie crust, and it also reduces the bake time.

What You Need For Sugar Cream Pie

• Pie crust: Use one unbaked 9-inch pie crust. My homemade pie crust works beautifully, but a store-bought crust is fine too. You’ll need to par-bake it before adding the filling.
• Half-and-half: Makes up most of the filling and gives the pie its creamy texture.
• Milk: Add a small amount of milk to the half-and-half.
• Granulated sugar: Gives this old-fashioned pie its signature sweetness.
• Cornstarch: Thickens the filling as it cooks on the stovetop, so you don’t need eggs.
• Salt: Balances the sweetness.
• Butter: Stir three tablespoons into the cooked filling, then dot the top of the pie with an additional two teaspoons before baking.
• Vanilla extract: Adds flavor to the creamy filling.
• Nutmeg: Sprinkle a scant ¼ teaspoon over the filling before baking. I prefer nutmeg, but cinnamon is another traditional choice.

What Kind Of Pie Plate Should You Use

Use a regular 9-inch pie plate, not a deep-dish pie plate. This recipe doesn’t have enough filling to properly fill a deep-dish crust.

I usually use an old-fashioned 9-inch clear Pyrex pie plate that is about 1 1/2 inches deep. I keep a pie crust shield handy because I partially bake the crust before adding the filling. If the edges start getting too brown during the final bake, I cover them with the shield.

How To Make A Sugar Cream Pie

Step 1. Preheat the oven to 375°F. Fit the pie dough into a 9-inch pie plate. Line the crust with parchment paper and fill it with pie weights, dried beans, or sugar. Bake for 20 minutes, then remove from the oven and let cool. Remove the weights and parchment paper. After removing the weights, check that the crust looks set rather than raw and doughy. If it isn’t set, it may need a few additional minutes in the oven without the weights.

Step 2. Reduce the oven temperature to 350°F. In a medium saucepan, combine the sugar, cornstarch, and salt.

Step 3. Turn the heat to medium. Add the half-and-half and milk, whisking until combined. Continue cooking for about 12 minutes, whisking constantly, until the filling bubbles and thickens. Once it boils, cook and whisk for another minute.

Step 4. Remove the saucepan from the heat. Stir in the three tablespoons of butter and vanilla until the butter melts. The filling should coat the back of a spoon but will still be fairly loose.

Step 5. Pour the filling into the par-baked pie crust and smooth the top. Dot the filling with two teaspoons of cold, diced butter, then sprinkle a scant ¼ teaspoon of nutmeg evenly over the top.

My tip: Don’t sprinkle the nutmeg directly from the spice container. The holes are too large, and it’s easy to end up with too much in one spot. Instead, put a little nutmeg between your fingers and gently sprinkle it over the pie, moving your hand around to distribute it evenly.

Step 6. Bake at 350°F for 25–30 minutes, until the edges are set and the center still jiggles slightly. Let the pie cool for about two hours before slicing.

How Do You Know When A Sugar Cream Pie Is Done?

The edges of the filling should look set, but the center will still be a little jiggly when you take the pie out of the oven. You may also see a little bubbling in the center.

Do not keep baking until the entire center looks completely firm. The filling continues to set as it cools.

Let The Pie Cool Before Slicing

Sugar Cream Pie comes out of the oven very hot, and the filling will stay hot for at least an hour.

Let the pie sit and cool for about 2 hours before slicing. That cooling time matters because the filling firms up as it rests, giving you much cleaner slices.

You can serve Sugar Cream Pie slightly warm, at room temperature, or chilled.

Want The Best Results? Read These Tips First

• Keep whisking the filling. Whisk constantly as the filling cooks so the cornstarch thickens evenly and the mixture stays smooth and lump-free.
• Watch the center rather than relying only on the clock. The edges should be set while the middle still jiggles slightly.
• Give the pie the full cooling time. Cutting it too soon can make the filling look loose even when the pie is properly baked.

Nutmeg or Cinnamon?

I prefer nutmeg on Sugar Cream Pie because that is the flavor I remember most, but cinnamon also works. Some recipes use both.

What Is A Finger Pie?

Finger Pie is an old-fashioned way of making Sugar Cream Pie directly in the pie shell.

The sugar and flour are placed in the unbaked crust, then the cream and vanilla are added and mixed together with your fingers before baking.

For my recipe, I cook the filling on the stovetop until it starts to thicken, then pour it into a par-baked pie crust.

Want To Store It For Later? Here’s How

Keep leftover Sugar Cream Pie covered in the refrigerator for 3 to 4 days.

I haven’t personally frozen this homemade version, so I can’t tell you how this exact recipe will hold up after freezing and thawing. Wick’s Sugar Cream Pies are sold frozen and thawed before serving, but I haven’t tested freezing this homemade version in my own kitchen.

More Pie Recipes

• Another classic Indiana pie is this homemade Butterscotch Meringue Pie recipe straight from grandma’s kitchen.
• If you ever have leftover pie dough, try these Jelly Roll Pie Tarts; they are a perfect way to use up those scraps. Honestly, I’ve been known to make extra pie dough just for these tarts.
• For another old-fashioned favorite with a little twist, try my Bourbon Pecan Pie.
• And if you can never decide between cake and pie, this Lemon Cake Pie gives you a little bit of both.

Recipe

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below; your feedback keeps the oven mitts flying here at One Hot Oven.

First published: Jan. 10, 2013. Last updated: Sept. 14, 2026, with clearer instructions, recipe tips, and additional baking guidance.

Thank you for stopping by the One Hot Oven blog! 

Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!