Sugar Cream Pie

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The holiday recipe I would like to share is a recipe for Sugar Cream Pie a.k.a. Hoosier Pie. It is a very old, simple recipe that originated in Indiana over 200 years ago. It uses ingredients that were often on hand and was a dessert that you could make when fruit was out of season. The pie was sometimes called “Desperation Pie” because it could still be made during times of scarcity.

First, you will need to gather your ingredients

One pie crust, unbaked

1 1/4 cups of granulated sugar

1/2 cup all purpose flour

2 cups heavy whipping cream

1 teaspoon pure vanilla

3 tablespoons butter

1/4 teaspoon of nutmeg

To create the pie:

Preheat your oven to 425°

Prepare your pie crust and put it in a 9″ pie pan, not a deep dish. You may wish to put your pie pan on a baking sheet to make transferring it to the oven easier – and to catch spills

In a medium bowl whisk the cream, flour, sugar and vanilla until smooth

Dot your pie crust with pieces of the room temperature butter, then pour the cream mixture in on top of the butter. Sprinkle the nutmeg over the top.

Bake for 10 minutes at 425°, then reduce the temperature to 350° and bake for about 45-55 minutes or until the center of the pie is set. If your crust gets brown too fast, use a pie shield.

Cool for two hours. Serve or refrigerate. This pie will keep for several days in the refrigerator.

I hope you can make one and I hope you enjoy it!

Written in response to Jim Adam’s challenge

https://mindlovemiserysmenagerie.wordpress.com/2025/11/21/holiday-recipes/

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Published by lisaapaul

I’m a paralegal, a widow, mother and grandmother.

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13 thoughts on “Sugar Cream Pie”

  1. I would love to try your Sugar Cream Pie or Hoosier Pie, but I don’t think it would agree with my diabetes, but I guess I could use a sugar substitute. I know I would enjoy the custard texture with the sweet whipping cream, vanilla and nutmeg flavors. Thanks for sharing this delicious sounding recipe, Lisa.

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  2. This is an unbelievable recipe, Lisa. It’s sounds impossibly easy! I’m trying to imagine what the consistency is like …. custard or more like cheesecake? This has me baffled! There aren’t any eggs which traditionally go into custard, and no cream cheese as you’d find in a cheesecake recipe. I’m confused. I have to try this!

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