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

Old-Fashioned Sugar Cream Pie

A traditional Hoosier sugar cream pie made with an egg-free cream filling, buttery pastry, vanilla, and nutmeg. The finished pie is creamy and sliceable after a long cooling period.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
Filling
  • 1 cup Granulated sugar
  • 1/2 cup All-purpose flour
  • 1/4 teaspoon Fine salt
  • 2 cups Heavy cream or half-and-half
  • 1 teaspoon Vanilla extract
  • 4 tablespoons Unsalted butter, cut into small pieces
  • 1/4 teaspoon Ground nutmeg, plus more for the top

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Place the unbaked 9-inch pie crust in a pie plate and set the plate on a baking sheet to catch any bubbling filling or drips.
  2. Whisk the sugar, flour, and fine salt together in a bowl until evenly combined. Gradually whisk in the heavy cream or half-and-half until smooth, then stir in the vanilla extract.
  3. Pour the filling into the crust. Dot the surface with the small pieces of butter and sprinkle the 1/4 teaspoon nutmeg, plus an additional generous dusting for the top.
  4. Bake at 400°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, until the edges bubble and the center still has a slight jiggle.
  5. Cool the pie completely on a rack for at least 2 hours before slicing. The filling thickens as it cools, so do not cut it while warm.

Notes

Do not wait for the center to become completely firm in the oven; a slight tremble is the correct sign of doneness. Heavy cream or half-and-half gives the most traditional texture. Store leftovers covered in the refrigerator.