If you’re craving a slice of pure comfort, you’ve got to try this Hoosier Sugar Cream Pie recipe. This classic Indiana favorite is the perfect balance of creamy, sweet, and a little bit spiced—kind of like a warm hug in dessert form. Whenever I bake this pie, it instantly becomes the star of any gathering, whether it’s a holiday dinner or a simple weekend treat.

What makes this Hoosier Sugar Cream Pie recipe especially wonderful is how easy it is to whip up without sacrificing that homemade charm. It’s made with pantry staples, but the combination of sugars and spices bring such a cozy depth of flavor. If you’re like me, you’ll find yourself going back for seconds—and maybe even thirds!

Ingredients You’ll Need

Each ingredient plays a role in layering flavors and creating that velvety smooth filling that defines the pie. I always recommend using fresh dairy, like cream and half-and-half, for the best texture and richness.

Easy pie crust: A buttery, flaky crust is essential to contrast the creamy filling.
Whole milk: Helps keep the crust tender and moist.
All-purpose flour: Acts as the thickener to give the filling its signature custard-like texture.
Sugar: Balances sweetness; using both white and brown sugars adds depth.
Light and dark brown sugar: Brown sugar gives that subtle caramel flavor that makes this pie so special.
Cinnamon: Adds a warm spice note without overpowering.
Nutmeg: Just a pinch offers a lovely aromatic lift.
Salt: Enhances all the flavors and prevents the pie from tasting flat.
Heavy cream: Makes the filling luxuriously creamy.
Half-and-half: Lightens the cream just enough to keep it smooth and silky.
Vanilla extract: Brings everything together with its sweet floral aroma.

Variations

I love making the Hoosier Sugar Cream Pie recipe my own by tweaking little things here and there—because who says a classic can’t have a fresh twist? Feel free to play with spices or crust choices based on your mood or occasion.

Added spice: I sometimes bump up the cinnamon or add a dash of ground ginger for a holiday vibe. It’s subtle but sooo delicious.
Crust variations: Swap the traditional pie crust for a graham cracker crust to echo those caramel notes in the filling.
Dairy alternatives: If you want it a bit lighter, try half coconut milk and half cream—it changes the flavor pleasantly without losing creaminess.
Mini pies: Making individual pies in ramekins is perfect for gatherings—you get the same creamy filling but with fuss-free portions.

How to Make Hoosier Sugar Cream Pie Recipe

Step 1: Prep Your Pie Crust

Start by rolling out your easy pie crust and fitting it into a 9-inch pie pan. To keep it extra tender, brush the crust lightly with whole milk before baking. This helps the crust brown beautifully and prevents it from getting soggy once the filling goes in. Bake it blind (with pie weights or dried beans) at 375°F for about 15 minutes until the edges are golden—this little pre-bake step keeps your crust flaky and crisp.

Step 2: Make the Filling

Whisk together the flour, white sugar, light and dark brown sugars, cinnamon, nutmeg, and salt in a big mixing bowl. Pour in the heavy cream and half-and-half gradually, stirring gently but thoroughly to avoid lumps. Then add the vanilla extract and give it one final whisk. The mixture should be smooth and silky, ready to bake into that luscious custard.

Step 3: Bake to Perfection

Pour the filling into your pre-baked crust and bake at 350°F for about 50-60 minutes. You’ll want to see the filling set around the edges but slightly jiggly in the center; it will firm up as the pie cools. To prevent the crust edges from burning, I sometimes tent them with foil halfway through baking. Once it’s out of the oven, dust a pinch of cinnamon on top for that classic finish.

How to Serve Hoosier Sugar Cream Pie Recipe

Hoosier Sugar Cream Pie Recipe - Recipe Image

Garnishes

I always keep it simple—just a light dusting of cinnamon or a dollop of whipped cream complements the pie’s creamy sweetness perfectly. Sometimes I add a sprinkle of finely chopped toasted pecans or a drizzle of caramel sauce for a fun texture contrast that guests love.

Side Dishes

This pie pairs wonderfully with a hot cup of coffee or spiced chai. For a dinner party, I like serving it alongside fresh berry compote or a scoop of vanilla ice cream to add brightness and a cool balance.

Creative Ways to Present

For special occasions, I’ve layered the Hoosier Sugar Cream Pie filling in clear glass jars, topping with whipped cream and a cinnamon stick to make it feel festive and rustic. Mini versions with decorative crust cut-outs turn this homey pie into an elegant dessert that wows every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie tightly with plastic wrap or a pie saver and store it in the fridge. In my experience, the pie keeps its texture and flavor beautifully for up to 3-4 days. Just be sure to keep it chilled to maintain that creamy custard consistency.

Freezing

I’ve successfully frozen this pie after baking by wrapping it well in foil and plastic wrap. When thawed, the texture is almost as good as fresh. Just remember to thaw it overnight in the refrigerator to avoid any watery separation.

Reheating

I prefer to eat this pie chilled, but if you want to warm it up slightly, pop a slice in the microwave for about 10-15 seconds—just enough to take the chill off without melting the cream filling.

FAQs

What makes Hoosier Sugar Cream Pie different from other cream pies?

The Hoosier Sugar Cream Pie recipe is unique because it uses a blend of light and dark brown sugars with warm spices like cinnamon and nutmeg, giving it a rich, caramel-like flavor. The filling is thickened with flour rather than cornstarch or eggs, creating a smooth, custardy texture that’s distinct from other cream pies.
Can I use a store-bought pie crust for this recipe?

Absolutely! A good quality store-bought pie crust works fine and saves time. Just make sure to prebake it as instructed to prevent sogginess and achieve that perfect flaky base.
Is this pie gluten-free friendly?

Not as is, since the filling calls for all-purpose flour and the crust usually contains wheat. However, you could try a gluten-free pie crust and substitute the flour in the filling with a gluten-free all-purpose blend—just keep an eye on texture and bake times.
How do I know when the pie is done baking?

The filling should be mostly set around the edges but still have a slight jiggle in the center when you gently shake the pan. It will firm up more as it cools, so avoid overbaking to keep it creamy and luscious.
Can I make this pie ahead of time?

Yes! This pie actually tastes better after chilling for a few hours or overnight. It makes an ideal make-ahead dessert for parties or busy holidays.

Final Thoughts

I’m so glad to share this Hoosier Sugar Cream Pie recipe with you because it’s truly one of those simple, nostalgic desserts that never fails to impress and comfort. Whether you’re making it for family, friends, or just because you deserve a treat, I know you’ll enjoy the cozy sweetness and creamy texture as much as I do. Give it a try—you might just have a new favorite pie to add to your repertoire!