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Home » Recipes » Pie Recipes

Hoosier Sugar Cream Pie

Published: Apr 13, 2023 · Modified: Nov 11, 2024 by Chef Dennis Littley

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If you’re a fan of delicious, rich, and creamy desserts, my Hoosier Sugar Cream Pie is just what you’re looking for.

This classic American dessert, also known as Hoosier Pie, Indiana Cream Pie, and Desperation Pie, is a simple and delicious pie that is sure to satisfy your sweet tooth.

slice of sugar pie on a spatula being taken out of whole pie.


 

I think you can guess by the other names my sugar cream pie recipe is also known as that it comes from the Hoosier state. In fact, I think it’s the Indiana state pie. That speaks volumes for this delicious pie.

If you love creamy desserts, you’re going to love my Creme Brulee.

slice of sugar pie on a white plate with a fork.

The simplicity of this dessert makes this creamy pie one of my all-time favorite pie recipes. This custard-like pie consists of a sweet and creamy filling made from heavy cream, sweet cream butter, and granulated sugar and thickened with cornstarch to make the custard-like consistency.

The origins of this dessert date back to the early 1800s in eastern Indiana, where it was most likely enjoyed at various Quaker settlements. It was a pie that did not need fresh fruit, so it could be enjoyed all year long.

Table of Contents:
  • Ingredients to make Hoosier Sugar Cream Pie
  • How to make Hoosier Sugar Cream Pie
  • How to make a pie crust
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Hoosier Sugar Cream Pie

Ingredients to make Hoosier Sugar Cream Pie

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make a Hoosier Sugar Pie. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

  • heavy whipping cream
  • granulated sugar
  • unsalted butter
  • eggs
  • vanilla extract
  • all-purpose flour
  • baking powder
  • cornstarch
  • salt
  • cinnamon

How to make Hoosier Sugar Cream Pie

collage showing how to make custard filling.
  • Add the cornstarch and sugar to a small bowl and whisk until blended.
  • Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.
  • The mixture is done when it’s thick and creamy. Remove the pan from the heat and add the vanilla.
  • Stir to mix the vanilla extract in completely.

Set the vanilla custard aside to cool while you prepare the pie crust.

How to make a pie crust

If you don’t want to make your own pie crust, you can buy a premade one at your local grocery store. Just remember to buy a deep-dish pie shell.

collage showing how to make pie crust.
  • Add the flour, sugar, baking powder, and salt to the bowl of a food processor.
  • Pulse the dry ingredients four times to fully mix the ingredients.
  • Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
  • Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
  • Turn the pie dough out of the food processor onto a floured surface (be careful with the blade).

Preheat the oven to 375° F.

Collage showing how to finish pie crust.
  • Flatten the dough into a disc and wrap it with plastic wrap. Then refrigerate the pie dough for 15-20 minutes before using.
  • Roll out pie dough and place it into your pie baking pan. Place the pie pan in the refrigerator until you are ready to bake.
  • Place the pie pan on a baking sheet to make it easier to move in and out of the oven.
  • Place a piece of parchment over the pie dough and add the pie weights (or dry bean) to cover the bottom and sides of the unbaked pie shell (don’t overfill the pie shell). Then place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.
  • Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan. Then using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.
  • Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up. *If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.
  • Place the pie pan back in the oven and continue to bake for 5 minutes or until the pie crust is golden brown. *Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.

Transfer the pie crust to a wire rack and allow it to cool completely before adding the filling.

collage showing how to bake pie.
  • Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.
  • Bake the pie for 25 minutes.
  • Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.
  • Turn on the broiler and broil for about 1 minute. Keep a close eye on the pie to make sure it does not burn.
whole hoosier sugar pie.
  • Remove the pie from the oven and allow it to cool to room temperature on a wire rack.
  • Refrigerate for at least one hour before serving.

*Keep the pie refrigerated and covered when not serving.

slice of sugar pie on a white plate with a fork.

Your family is going to love my version of a Hoosier Sugar Cream Pie. Its creamy filling, buttery cinnamon topping, and golden-brown crust make it a delicious and satisfying treat that’s perfect for any occasion.

The pie can be stored in the refrigerator for up to 2-3 days before serving. Cover the pie with plastic wrap to prevent it from drying out.

Recipe FAQ’s

Why is Indiana known for sugar cream pie?

Sugar cream pie gained popularity in the 1800s because you could make it all long because it didn’t require fresh fruit. And the few ingredients it needed were things most people already had in their pantries. This somehow led to the name Desperation Pie.

Does sugar cream pie need to be refrigerated?

Yes, it does. Not only does it need refrigerating because of the ingredients used to make it. It also needs to be refrigerated to hold its shape.
You can leave it out while serving, but it should be refrigerated the rest of the time.

Can you freeze a Hoosier sugar cream pie?

Yes, you can freeze Sugar Cream Pie. Wrap the pie tightly in plastic wrap and then in aluminum foil before placing it in the freezer. You can keep the pie frozen for up to 3 months. To serve, allow the pie to thaw overnight in the refrigerator.

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slice of sugar pie on a spatula being taken out of whole pie.

Hoosier Sugar Cream Pie

If you're a fan of delicious, rich, and creamy desserts, my Hoosier Sugar Cream Pie is just what you're looking for. It's an American Classic!
5 from 50 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 484 kcal

Equipment

  • Deep Dish Pie Pan

Ingredients
 
 

Pie Crust

  • 1 ¼ cup all-purpose flour
  • 3 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoon unsalted butter cut into small pieces
  • 1 large egg very cold

Pie Filling

  • 4 tablespoon cornstarch
  • ¾ cup granulated sugar
  • 4 tablespoon unsalted butter melted
  • 2¼ cups heavy cream
  • 1 tablespoon vanilla extract

Topping

  • 4 tablespoon unsalted butter melted
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon

Instructions
 

Pie Filling

  • Add the cornstarch and sugar to a small bowl and whisk until blended.
  • Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.
  • The mixture is done when it's thick and creamy. Remove the pan from the heat and add the vanilla. Stir to mix in completely.
  • Set aside and allow to cool while you make the pie crust.

Pie Crust

  • Add the flour, sugar, baking powder and salt to the bowl of a food processor.
  • Pulse the dry ingredients 4 times to fully mix the igredients.
  • Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
  • Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
  • Turn the dough out of the food processor onto a floured surface (be careful with the blade).
  • Flatten the dough into a disc and wrap it with plastic wrap.
  • Refrigerate the pie dough for 15-20 minutes before using.
  • Preheat the oven to 375° F.
  • Roll out pie dough and place it into your pie baking pan. 
    Place the pie pan in the refrigerator until you are ready to bake.
  • Place the pie pan on a baking sheet to make it easier to move in and out of the oven.
  • Place a piece of parchment over the pie dough and add the pie weights to cover the bottom and sides of the dough.
    Don't overfill the pie shell.
  • Place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.
  • Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan.
  • Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.
    If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.
  • Place the pie pan back in the oven and continue to bake for 5 minutes until the pie crust is golden brown.
    Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.
  • Transfer the pie crust to a cooling rack and allow it to cool completely before adding the filling.

Assembly and Baking

  • Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.
  • Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.
  • Bake the pie for 25 minutes.
  • Turn on the broiler and broil for about 1 minute.
    Keep a close eye on the pie to make sure it does not burn.
  • Remove the pie from the oven and allow it to completely cool (to room temperature) on a wire rack.
  • Refrigerate for at least one hour before serving.
    Keep the pie refrigerated and covered, when not serving.

Nutrition

Calories: 484kcalCarbohydrates: 40gProtein: 4gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 118mgSodium: 83mgPotassium: 93mgFiber: 1gSugar: 25gVitamin A: 1270IUVitamin C: 0.3mgCalcium: 54mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 50 votes (39 ratings without comment)

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    Recipe Rating




  1. Renee Fitzgerald says

    November 28, 2024 at 1:20 pm

    5 stars
    This pie was delicious and I made it again for today Thanksgiving.

    Reply
    • Chef Dennis Littley says

      November 29, 2024 at 8:27 am

      Thanks for letting me know you’ve been enjoying my pie recipe. It’s always been one of my favorites.

      Reply
    • Rosemary Wilcher says

      May 11, 2025 at 11:26 am

      I’ve never made this but I’m really looking forward to making in the near future! Sounds yummy & very delicious!

      Reply
  2. Ramona says

    May 01, 2023 at 9:11 am

    5 stars
    Wow, this pie was delicious. It was so good I’m going to be making it again later this week! Thank you for sharing this recipe!

    Reply
  3. Dee says

    May 01, 2023 at 12:23 am

    5 stars
    This was my first time having Hoosier pie and it was absolutely delicious! Thanks for sharing.

    Reply
  4. Kristina says

    April 30, 2023 at 8:02 pm

    5 stars
    This pie turned out delicious. It was the first “pie project” I did with my 2 kids, who love to cook and really wanted to try making a pie from scratch. They had so much fun doing it and it tasted wonderful.

    Reply
  5. Dani says

    April 30, 2023 at 3:41 pm

    5 stars
    The recipe for Hoosier Sugar Cream Pie was easy to follow, and I appreciated how the combination of cream, sugar, and warm spices created a comforting and nostalgic flavor that was perfect for a cozy dessert. The pie had a velvety texture and a flaky crust that made for a heavenly dessert experience. Overall, I highly recommend giving this recipe a try if you’re looking for a new and indulgent dessert recipe.

    Reply
  6. Erin says

    April 30, 2023 at 3:23 pm

    5 stars
    I decided it was time to try Hoosier pie! For some dumb reason, I’d never had it before. Which is stupid, because this was insanely tasty. Can’t wait to make it again! It was super easy and came out just like yours. Thanks so much.

    Reply
  7. Monica says

    April 29, 2023 at 2:29 pm

    5 stars
    What a delicious pie! I had not heard of it by the name desperation pie before, either, but I loved learning that and sharing it as a tidbit with my family. Thanks for the fun recipe!

    Reply
  8. Colleen says

    April 28, 2023 at 3:53 pm

    5 stars
    Being in Canada, I had never heard of a hoosier pie, but wow this is one delicious dessert. Thanks for the easy recipe!

    Reply
  9. Tammy says

    April 28, 2023 at 2:39 pm

    5 stars
    This pie was absolutely delicious, Dennis! I wish I had another slice right now…definitely need to make this again for my next gathering!

    Reply
  10. Leslie says

    April 28, 2023 at 8:59 am

    5 stars
    I love a good sugar cream pie but I have never had it with a topping before. Your pie was amazing!

    Reply
  11. Gloria says

    April 24, 2023 at 11:01 am

    5 stars
    This was delicious. I’ll be making it again at my next bbq party. Maybe I need to make 2!

    Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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