Hoosier Sugar Cream Pie

Oh, you’ve just stumbled upon dessert royalty!

This Hoosier Sugar Cream Pie isn’t just a pie—it’s Indiana’s official state pie and for good reason. Velvety smooth, richly sweet, with a hint of warm spices that’ll make your kitchen smell like heaven itself. Trust me, this is the kind of pie that makes people suddenly remember they need to stop by your house “just to say hi.”

What makes this pie truly special is its deceptive simplicity. There’s no fruit to prep, no custard to temper, no chocolate to melt—just a perfect harmony of cream, sugar, and spice that transforms into something magical in the oven.

The filling sets into this dreamy, silky texture that’s somewhere between pudding and custard, all nestled in a buttery, flaky crust. It’s the dessert equivalent of a warm hug from grandma.

Ingredients

For the Crust:

• 1 recipe easy pie crust
• 3 tablespoons whole milk

For the Filling:

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup dark brown sugar
• 1/2 teaspoon cinnamon (plus more for dusting)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 cups half-and-half
• 2 teaspoons vanilla extract

Steps

1. Adjust oven rack to center position and preheat oven to 375°F (190°C). This temperature is crucial—too hot and your filling will bubble over, too cool and it won’t set properly.
2. Roll out your pie crust to approximately 11 inches in diameter for a 9-inch pie pan. The extra inch on each side gives you enough to create a beautiful edge. If your dough feels too stiff, let it rest at room temperature for 5 minutes before rolling.
3. Carefully transfer the crust to your pie pan, gently pressing it into the corners without stretching (stretching leads to shrinkage during baking). Create a decorative edge by fluting—pinch the dough between your thumb and index finger to create a wave pattern all around.
4. Brush the entire pie shell with whole milk using a pastry brush. This creates a barrier that helps prevent a soggy bottom crust. Don’t skip this step—it’s small but mighty!
5. Refrigerate the prepared crust for at least 15 minutes while you make the filling. Cold dough maintains its shape better during baking and results in a flakier texture.
6. In a large bowl, whisk together the flour, all three sugars, cinnamon, nutmeg, and salt until well combined and no lumps remain. The mixture of different sugars creates complex flavor notes you wouldn’t get from white sugar alone.
7. Gradually pour in the heavy cream, half-and-half, and vanilla, stirring constantly until smooth. If lumps form, press them against the side of the bowl with your spoon or switch to a whisk. The mixture will seem thin—that’s normal!
8. Pour the filling into your chilled pie shell. To prevent spills, place the pie dish on a baking sheet first, then pour the filling when it’s already on the oven rack.
9. Bake for 35-45 minutes, or until the crust is golden brown and the center of pie is set but still slightly jiggly (like firm gelatin). If the edges brown too quickly, shield them with strips of aluminum foil or a pie shield after about 20 minutes.
10. The pie is done when the center reaches 175°F (80°C) on an instant-read thermometer and no longer sloshes when gently shaken. The filling will continue to set as it cools.
11. Optional but recommended: Dust the top with additional cinnamon using a fine mesh sieve for even distribution.
12. Allow the pie to cool for 15-20 minutes before slicing. Cutting too soon will result in a runny filling that hasn’t properly set.

Smart Swaps

• Replace half-and-half with equal parts whole milk and heavy cream if you’re in a pinch
• Substitute 1/4 cup maple syrup for 1/4 cup of the white sugar for a subtle maple flavor
• Use coconut cream instead of heavy cream for a dairy-free version with tropical notes
• Try 1/2 teaspoon of cardamom instead of nutmeg for a unique spice profile

Make It Diabetes-Friendly

• Replace all sugars with 3/4 cup allulose plus 1/4 cup monk fruit sweetener (reduces carbs by approximately 65g per pie)
• Use 1 cup unsweetened almond milk plus 1/2 cup heavy cream instead of half-and-half (saves 12g carbs)
• Add 1/4 teaspoon xanthan gum to the filling to help it set with less flour (use only 1/3 cup flour)
• Serve smaller slices (1/12 of pie instead of 1/8) and pair with a few fresh berries to slow sugar absorption

Pro Tips

• For the silkiest texture, strain the filling mixture through a fine-mesh sieve before pouring into the crust
• The pie tastes even better on day two after the flavors have had time to meld
• If your filling starts to bubble too much during baking, your oven might be running hot—reduce temperature by 25°F
• A glass pie dish lets you check if the bottom crust is properly browned
• Store leftovers in the refrigerator for up to 3 days, but bring to room temperature before serving for the best texture