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.
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.
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.
Ingredients to make Hoosier Sugar Cream Pie
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
- vanilla extract
- all-purpose flour
- baking powder
How to make Hoosier Sugar Cream Pie
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
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.