Sugar Cream Pie

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Quick Bite

Sugar Cream Pie is Indiana’s beloved Hoosier pie, made with cream, sugar, and a little thickener in a flaky crust. It is simple, silky, sweet, and proof that pantry desserts can still feel special.

History

Sugar Cream Pie is one of Indiana’s signature desserts, often called Hoosier Pie. It is especially associated with East Central Indiana and communities around places like Winchester, Richmond, New Castle, and Portland.

The pie likely grew from practical farm cooking and the traditions of settlers who made desserts from ingredients they had on hand. Unlike fruit pies, it did not depend on a harvest. Unlike some custard pies, classic sugar cream pie often skips eggs, relying instead on cream, sugar, flour or cornstarch, and baking technique.

That simplicity is why it is sometimes called a “desperation pie.” The name sounds dramatic, but the result is lovely: a pale, creamy filling with a lightly caramelized top and a dusting of cinnamon or nutmeg.

In 2009, Sugar Cream Pie was named Indiana’s official state pie, cementing what Hoosiers already knew. It is the dessert equivalent of a soft porch light: modest, familiar, and deeply loved.

Fun Facts

• Sugar Cream Pie is also called Hoosier Pie.
• Many traditional versions do not use eggs.
• It is sometimes nicknamed “finger pie” because some old recipes called for mixing the filling by hand to avoid adding too much air.

Where to Try

Mrs. Wick’s Restaurant & Pie Shop Winchester, Indiana
A must-visit for Hoosier Pie, located next to Wick’s commercial bakery and strongly tied to Indiana’s sugar cream pie identity.

Nick’s Kitchen Huntington, Indiana
Best known for tenderloins, but also a historic Indiana diner where sugar cream pie fits right in.

Concannon’s Bakery Cafe Muncie, Indiana
A long-running Indiana bakery and cafe known for pies, sweets, and Hoosier-style baked goods.

Recipe

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Sugar Cream Pie Makes: 1 9-inch pie Prep: 10 minutes Bake: 55–65 minutes Difficulty: Easy Style: Indiana / Hoosier Pie

Ingredients

For the pie

• 1 unbaked 9-inch pie crust
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces
• ½ teaspoon cinnamon or nutmeg

Instructions

1. Preheat: Heat the oven to 375°F.
2. Prepare the crust: Place the pie crust in a 9-inch pie plate and crimp the edges.
3. Mix dry ingredients: In a bowl, whisk together sugar, flour, and salt.
4. Add cream: Add the heavy cream and vanilla. Stir gently until smooth.
5. Fill the crust: Pour the filling into the pie crust.
6. Add butter: Dot the top with butter.
7. Season the top: Sprinkle with cinnamon or nutmeg.
8. Start baking: Bake for 10 minutes at 375°F.
9. Lower heat and finish: Reduce the oven to 325°F and bake for 45–55 minutes, until the filling is set around the edges and slightly wobbly in the center.
10. Cool: Cool completely, then chill before slicing.

Traditional note: To make it more traditional, skip the eggs, use cream as the star ingredient, and keep the flavoring simple with vanilla plus cinnamon or nutmeg. The filling should be creamy, sweet, and understated.

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