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Old-Fashioned Sugar Cream Pie Recipe: A Classic Hoosier Dessert

Old-Fashioned Sugar Cream Pie

A classic Hoosier sugar cream pie made without eggs, featuring a creamy dairy filling, buttery crust, vanilla, and a delicate nutmeg topping. Serve it chilled or at cool room temperature for the best texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
Filling
  • 1 cup Granulated sugar
  • 1/3 cup All-purpose flour
  • 1/8 teaspoon Salt
  • 1 1/2 cups Heavy whipping cream
  • 1 cup Half-and-half
  • 1 teaspoon Vanilla extract
Topping
  • 1/4 cup Unsalted butter, cut into small pieces or softened
  • 1/8 to 1/4 teaspoon Ground nutmeg

Method
 

Step-by-Step
  1. Heat the oven to 450°F. Fit the unbaked crust into a 9-inch pie plate and crimp the edges; do not prebake unless your particular crust recipe requires it.
  2. Whisk the sugar, flour, and salt together in a bowl. Gradually whisk in the heavy cream, half-and-half, and vanilla until the mixture is smooth.
  3. Pour the filling into the crust. Dot the surface evenly with butter and sprinkle with 1/8 to 1/4 teaspoon ground nutmeg.
  4. Bake at 450°F for about 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, until the edges are set and the center still has a slight wobble.
  5. Cool the pie on a rack for at least 1 hour, then refrigerate before slicing. The filling firms as it cools and is easiest to cut when chilled.

Notes

Do not wait for the center to become completely firm in the oven; a slight jiggle is desirable. Overbaking can make the filling grainy or darken the crust too much. For a deeper traditional dairy flavor, use 2 1/2 cups heavy cream instead of the heavy cream and half-and-half combination.