Looking for a taste of Midwestern comfort and Americana baking? You’ll love this Indiana Sugar Cream Pie recipe, a creamy, buttery dessert with a legacy dating back to early Quaker settlers in the 1800s. Simple ingredients, rich flavor, and no eggs — just old-fashioned goodness!
What is Sugar Cream Pie?
Sugar Cream Pie, sometimes called Desperation Pie, originated in Indiana when fresh fruit and eggs were scarce. It’s made with just cream, sugar, butter, flour, and vanilla, creating a silky custard-like filling in a flaky pie crust. It’s sweet, smooth, and melts in your mouth — no wonder it was declared Indiana’s official state pie!
Ingredients:
For the Pie Crust (or use pre-made):
1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed 3–4 tablespoons ice water
For the Filling:
1 cup heavy cream 1 cup whole milk 1 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup unsalted butter 1 1/2 teaspoons vanilla extract 1/4 teaspoon ground nutmeg or cinnamon (optional, for garnish)
Instructions:
1. Prepare the Crust:
In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water, 1 tablespoon at a time, until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out and place in a 9-inch pie plate. Trim and crimp edges. Dock the bottom with a fork and blind bake at 375°F (190°C) for 10–12 minutes. Let cool.
2. Make the Filling:
In a medium saucepan (do not turn on heat yet), whisk together sugar and flour. Gradually whisk in milk and cream until smooth. Turn heat to medium and cook, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from heat. Stir in butter and vanilla until fully incorporated.
3. Assemble and Bake:
Pour filling into baked pie crust. Sprinkle with nutmeg or cinnamon if desired. Bake at 375°F (190°C) for 10–15 minutes, just until the top bubbles gently and sets slightly.
4. Cool and Serve:
Cool completely at room temperature, then chill in the fridge for 2–3 hours before slicing. Serve cold or slightly warmed with whipped cream or a cup of coffee.
Why You’ll Love This Sugar Cream Pie:
No eggs — ideal for allergies or simple pantry baking Velvety-smooth filling with a subtle vanilla finish True taste of Indiana heritage Perfect for holidays, reunions, and family gatherings
FAQs:
Q: Can I make this sugar cream pie ahead of time?
Yes! It stores beautifully in the fridge for 2–3 days.
Q: Can I use half-and-half instead of milk and cream?
You can, but it may be slightly less rich. Whole milk and heavy cream create the classic texture.
Q: Does it need to be refrigerated?
Yes, because of the dairy-based filling. Always keep it chilled after it sets.
Whether you’re feeding the family or just fixing something for yourself, we’ve got more recipe favorites waiting on The Lintonian’s Recipes Page. From skillet suppers to old-fashioned Sunday desserts, come see what’s cookin’ — and don’t be a stranger! 👉 Browse our full recipe collection here.