Go Back
This classic Old-Fashioned Sugar Cream Pie, also known as Indiana Hoosier Pie, features a silky cream filling baked inside a flaky pie crust and finished with a buttery cinnamon-sugar topping. It's an easy vintage dessert that's perfect for holidays, Sunday dinners, or anytime you're craving homemade comfort.

Old-Fashioned Sugar Cream Pie

This classic Old-Fashioned Sugar Cream Pie, also known as Indiana Hoosier Pie, features a silky cream filling baked inside a flaky pie crust and finished with a buttery cinnamon-sugar topping. It's an easy vintage dessert that's perfect for holidays, Sunday dinners, or anytime you're craving homemade comfort.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • * 1 unbaked 9-inch pie crust
  • * 1 cup granulated sugar
  • * ¼ cup cornstarch
  • * 2 cups heavy cream
  • * 2 tablespoons butter cut into small pieces
  • * Ground cinnamon
  • * 1–2 tablespoons granulated sugar for topping

Equipment

  • 9-inch pie plate
  • Medium mixing bowl
  • whisk
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • baking sheet (optional)
  • cooling rack
  • Sharp knife

Method
 

  1. Preheat oven to **375°F (190°C)**.
  2. Place the pie crust into a 9-inch pie plate.
  3. Whisk together the sugar and cornstarch.
  4. Slowly whisk in the heavy cream until smooth.
  5. Pour the filling into the prepared crust.
  6. Dot the top with butter pieces.
  7. Sprinkle generously with cinnamon and sugar.
  8. Bake for **45–50 minutes**, until the edges are bubbling and the center still has a slight jiggle.
  9. Cool completely on a wire rack.
  10. Refrigerate for at least **2 hours** before slicing and serving.

Notes

* Chill completely for the best texture.
* The center should jiggle slightly when removed from the oven.
* Heavy cream creates the richest filling.
* Store covered in the refrigerator for up to 4 days.