Best 5 Indiana Sugar Cream Pie Recipes

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Indiana Sugar Cream Pie, also known as Hoosier Sugar Cream Pie, is a classic dessert with a rich history in the state of Indiana. It is believed to have originated in the early 1800s by settlers who brought their sugar cream recipes from the East Coast. This pie is characterized by its creamy, custard-like filling made with sugar, cream, flour, eggs, and vanilla extract, all nestled in a flaky, buttery crust.

This beloved dessert has become a staple at potlucks, church socials, and family gatherings throughout Indiana and beyond. Its simple yet delectable flavors have won the hearts of many, making it a cherished tradition that has been passed down through generations.

In this comprehensive article, we present a collection of meticulously crafted recipes that capture the essence of Indiana Sugar Cream Pie. From the traditional version to modern variations, each recipe is carefully explained with step-by-step instructions, ensuring success for bakers of all skill levels.

1. **Classic Indiana Sugar Cream Pie:** This recipe stays true to the original, using simple ingredients to create a creamy, velvety filling encased in a golden, flaky crust.

2. **Easy No-Bake Indiana Sugar Cream Pie:** Perfect for those who prefer a no-fuss dessert, this recipe eliminates the need for baking the filling, resulting in a cool, refreshing pie that is just as delicious.

3. **Chocolate Indiana Sugar Cream Pie:** This variation adds a rich, decadent twist to the classic pie by incorporating melted chocolate into the filling, creating a luscious, chocolatey treat.

4. **Butterscotch Indiana Sugar Cream Pie:** For those who love the sweet, buttery flavor of butterscotch, this recipe infuses the filling with butterscotch chips, creating a delectable combination of flavors.

5. **Spiced Indiana Sugar Cream Pie:** This recipe adds a touch of warmth and complexity by incorporating a blend of spices, such as cinnamon, nutmeg, and ginger, into the filling, resulting in a cozy, comforting pie.

6. **Gluten-Free Indiana Sugar Cream Pie:** This recipe caters to those with gluten sensitivities by using a gluten-free flour blend for the crust, ensuring that everyone can enjoy this Hoosier classic.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR CREAM PIE



Sugar Cream Pie image

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

INDIANA SUGAR CREAM PIE



Indiana Sugar Cream Pie image

Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/3 cup unbleached all-purpose flour, plus more for work surface
1/2 stick (4 tablespoons) unsalted butter
1 cup whole milk
1 cup heavy cream
1 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
  • Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
  • Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
  • Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
  • Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
  • Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.

HOOSIER SUGAR CREAM PIE



Hoosier Sugar Cream Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 tablespoon red wine vinegar
1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 teaspoons granulated sugar
7 tablespoons unsalted butter, cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 teaspoon vanilla paste or extract
Confectioners' sugar, for dusting

Steps:

  • Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
  • Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
  • On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
  • Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
  • Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

DUTCH MILL SUGAR CREAM PIE



Dutch Mill Sugar Cream Pie image

The Dutch Mill was a restaurant in Bluffton Indiana that was famous for it's pies. It burned down about 10 years ago, but we've still got the Sugar Cream Pie recipe to recreate at home! Sugar Cream Pie is unique, sweet, dense, and creamy ...additively yummy! The recipe is easy but there can be a "little" bit of trial and error since ovens vary. Stick with it though, because the reward is well worth it!

Provided by Jill4man

Categories     Pie

Time 50m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour (a good 1/2 cup, not level)
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon vanilla
1 pinch salt
1/4 teaspoon cinnamon

Steps:

  • Beat or whisk the sugars, flour, salt and milk together until foamy.
  • Then fold in heavy whipping cream and vanilla.
  • Pour into pie shells.
  • Sprinkle with cinnamon.
  • Bake at 400°F for 10-15 minutes.
  • Turn back oven to 350°F and continue baking 20-25 minutes or until just firm.

Nutrition Facts : Calories 354.4, Fat 23.2, SaturatedFat 14.4, Cholesterol 85.8, Sodium 62.5, Carbohydrate 35, Fiber 0.2, Sugar 25.8, Protein 3

IVY HOUSE INDIANA SUGAR CREAM PIE



Ivy House Indiana Sugar Cream Pie image

From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended.

Provided by ratherbeswimmin

Categories     Pie

Time 39m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
1 cup sugar
1/4 cup cornstarch, plus
2 tablespoons cornstarch
2 1/4 cups whole milk
1/2 cup unsalted butter, cut into pieces
1 pinch salt (big pinch)
1 teaspoon vanilla extract
fresh whipped cream

Steps:

  • In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • Remove pan from heat and stir in vanilla.
  • Pour the filling into the cooled pie shell, smooth the top.
  • Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • Serve with a dollop of whipped cream.

Nutrition Facts : Calories 378.4, Fat 21.2, SaturatedFat 10.4, Cholesterol 37.4, Sodium 168.2, Carbohydrate 44.1, Fiber 0.9, Sugar 28.5, Protein 3.7

Tips:

  • Use cold butter and cream to make the crust. This will help it stay flaky and tender.
  • Don't overmix the dough. Overmixing will make the crust tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help it be less sticky and easier to work with.
  • Use a sharp knife to cut the butter into the flour. This will help create a more even distribution of fat in the dough.
  • When making the filling, be sure to use a heavy saucepan and stir constantly. This will help prevent the mixture from scorching.
  • Let the filling cool completely before pouring it into the crust. This will help prevent the filling from cracking.
  • Bake the pie in a preheated oven. This will help ensure that the crust is cooked through evenly.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

Indiana Sugar Cream Pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy, sweet filling and flaky crust, this pie is sure to be a hit at your next gathering.

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