Indiana Sugar Cream Pie
A simple custard pie made from cream, sugar, flour, and vanilla with no eggs required, baked until the top is speckled with brown sugar and cinnamon. It is Indiana's official state pie.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •9-inch pie plate
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22
- carbs
- 48
- protein
- 4
- calories
- 410
Instructions
- 1
Preheat your oven to 400°F and partially bake the pie crust for 8 minutes. Lower the oven to 350°F.
- 2
Whisk the cream, sugar, and flour together in a saucepan over medium heat.
- 3
Cook and whisk constantly for about 8 minutes. Stop when the mixture becomes thick like pudding.
- 4
Take the pan off the heat. Stir in the butter, vanilla, and salt until smooth.
- 5
Pour the warm filling into the partially baked crust.
- 6
Sprinkle the brown sugar and cinnamon evenly over the top.
- 7
Bake at 350°F for 30-35 minutes. Stop when the center is just set with a slight jiggle.
- 8
Let it cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before slicing.
Chef's tips
Whisk the filling constantly on the stovetop so it does not get grainy. Cover the crust edges loosely with foil if they brown too fast.
Storage
Cover and refrigerate up to 4 days.
Reheating
Best served chilled or at room temperature; not reheated.
Common mistakes to avoid
- •Underbaking the pie so the center never fully sets.
- •Pouring cold filling into an unbaked crust, which makes the bottom soggy.
Serving suggestions
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