Sugar Cream Pie
Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg. It’s the perfect fall pie, and it is so easy to make!
Sugar Cream Pie: also known as Hoosier Pie.
Also known as Saturday Night Pie.
And also known as Crazy Good Pie.
Actually, this pie is most commonly known as Hoosier Pie, because it’s the state pie of Indiana.
Less well-known is my grandfather’s name for it: Saturday Night Pie. My mom tells me that’s what her father’s family called it when he was growing up. My great-grandmother made a lot of fruit pies, and with the leftover crusts she’d make this Sugar Cream Pie – typically on Saturday evenings. But because they did not have a refrigerator to store any leftovers, the entire pie had to be eaten that night.
The Crazy Good Pie moniker came from me – mainly because I intended to take only one bite {for styling purposes} and instead ended up eating nearly the whole darn thing myself. We’ve already established I have a sugar-addiction, right? #sendhelp
If you haven’t tried Sugar Cream Pie before, you need to correct that immediately. This pie is not only creamy heaven, but it only takes a handful of ingredients. Outside of your crust, you need only six. That’s right, just six: sugar, flour, cream, vanilla, butter, and a bit of nutmeg.
I’ve mentioned before that the Tall Boy doesn’t care for crust (???), so I always use Pillsbury refrigerated pie crusts for my pies. They make my life soooo much simpler in the kitchen, and since no one but me ends up eating the crusts, I don’t spend my time making them from scratch. If you prefer to make your own crust, go for it. Me? I’m an un-package and go kinda pie crust maker. 😉
If you need a quick and easy pie for the holidays, or just for a random Wednesday {and why not? That’s my motto}, give this one a whirl!
- 1 refrigerated pie crust (or make your own)
- 2 cups heavy whipping cream
- 1 cup sugar
- ½ cup all-purpose flour
- ½ teaspoon vanilla
- 2 tablespoons butter, cut into ½-inch pieces
- ⅛ teaspoon ground nutmeg
- Place a large cookie sheet on the middle oven rack and preheat oven to 425.
- Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
- In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes.
- After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes - or until the crust is lightly golden brown. The center will still jiggle slightly - that's okay. If the edges of your crust are browning too much, cover the edges with foil.
- Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.
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Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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I had no ideas states had pies. I need to find out what CA is. And this pie. I think I’ll call it crack pie, because that’s what it would be for me!
It kind of is, Dorothy! It was dangerously addictive!
It looks delicious! How much vanilla is used?
Thank you for catching that! I used 1/2 teaspoon.
This is one of my all time favorite pies. My grandparents were Quakers and we lived in middle Indiana. when she ran out of fruit or other fillings when making pies, she would make this. There is Wick’s Pies out of Richmond, IN that specializes in pecan and sugar cream pies. You can buy them in a lot of chain grocery stores but homemade is still the best. The recipe I use now is from Dan Quail.
Think I could convert this to a gluten free pie by using an all purpose gf flour???? Hope so! 😉
Hi Dawn – I don’t bake with GF flour, but I don’t see why it wouldn’t work. Let me know how it turns out!
You could use corn starch, since it doesn’t have glutten. You only need 1/4 cup for this pie.
Hi 🙂 I’m not a big fan of nutmeg so was wondering if the pie would be delicous without it!?
You will never notice 1/8 tsp of nutmeg, but leave it out if you want. The sugar cream pies made in Indiana are made in Winchester, IN not Richmond and they are delicious.
I do not care for nutmeg as well. I use cinnamon instead.
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I made this once and it was very thing…..no height like it needed more ingredients to get a normal volume. It was only 1/2 filled after cooking and cooking. I know I used all of the right amounts and the right sized plate. Any suggestions welcome. We LOVED the taste!
CORRECTION TO MY TYPING: I meant that after cooking and cooling it was very thin volume wise
This sounds really good – I do have one question though before I try it. The directions state to place the crust in pan, crimp edges and pierce the bottom of the crust with the tines of a fork. Do you bake the crust before adding the filling? The directions don’t say so but if you don’t doesn’t the filling leak through the holes and go under the crust? I’m anxious to try it but don’t want to do it wrong. Thanks for your help.
This sounds similar to a Custard Pie, my favorite, by the way. I don’t prick the pie crust to make that, I’d think this would be the same. Try it without pricking, to see how it does. It should be fine.