Indiana

Sugar Cream Pie

Known as the "Hoosier Pie," this Indiana treasure dates back to the 1800s. Made without eggs, this silky smooth custard pie features simple ingredients - Indiana cream, sugar, and fragrant nutmeg - creating a dessert of pure comfort and nostalgia.

1 hr Serves 8 Heritage Recipe Simple

Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Medium saucepan
  • 🥄 Whisk
  • 📏 Rolling pin
  • 🧈 Mixing bowls
  • 🌡️ Oven thermometer

Instructions

  1. 1

    Make the Pie Crust

    Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

  2. 2

    Roll and Fit the Crust

    Roll dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim to 1 inch beyond edge, fold under and crimp decoratively. Refrigerate while preparing filling. Preheat oven to 350°F (175°C).

  3. 3

    Mix the Dry Ingredients

    In a medium bowl, whisk together granulated sugar, brown sugar, flour, and salt until well combined and no lumps remain.

  4. 4

    Add Wet Ingredients

    Pour in the heavy cream, milk, and vanilla extract. Whisk vigorously until the mixture is completely smooth and the sugars are dissolved.

  5. 5

    Pour Into Crust

    Pour the cream mixture into the unbaked pie crust. Dot the top evenly with the butter pieces. Generously grate fresh nutmeg over the entire surface.

  6. 6

    First Bake

    Bake for 30 minutes. The filling will still be very liquid at this point - this is normal. Remove from oven carefully.

  7. 7

    Stir and Continue Baking

    Using a fork, gently stir the filling to redistribute the butter and break up any skin that has formed. This is the traditional "finger stir" method. Return to oven and bake for another 15 minutes.

  8. 8

    Repeat Stirring

    Stir gently again with a fork. Continue baking for a final 15-20 minutes until the filling is set around the edges but still has a slight jiggle in the center. The top should be lightly golden.

  9. 9

    Cool Completely

    Remove from oven and let cool on a wire rack for at least 3-4 hours or until completely set. The filling will firm up as it cools. For best results, refrigerate for several hours.

  10. 10

    Serve

    Slice and serve at room temperature or slightly chilled. The texture should be silky smooth with a caramelized sugar layer on top. A light dusting of additional nutmeg before serving is traditional.

Tips & Variations

The Finger Stir Method

Traditionally, Hoosier cooks would stir this pie with their finger during baking. A fork works just as well and is safer. This stirring is essential for the signature texture.

Fresh Nutmeg is Key

Always use freshly grated nutmeg for authentic flavor. Pre-ground nutmeg loses its potency quickly and won't deliver the same aromatic punch.

Local Indiana Cream

If you can source cream from Indiana dairies, the higher butterfat content makes for an even richer, more authentic pie.

Don't Overbake

The center should still wobble slightly when done. It will set as it cools. Overbaking results in a grainy texture rather than the desired silky smoothness.

Butterscotch Variation

For a butterscotch twist, increase the brown sugar and decrease the white sugar. Add a pinch of molasses for deeper flavor.

Storage Tips

Store covered in the refrigerator for up to 4 days. Bring to room temperature for 30 minutes before serving for the best flavor and texture.