Sugar Cream Pie is truly a regional specialty. I had never heard of one until I met Andy. In case you missed the memo, both Andy and I started our lives in the Midwest. He was born in Indiana, I was born in Illinois.
Even though Illinois and Indiana are so close to each other, this pie calls Indiana home, and most folks across the border have never heard of it. Same with buckeye balls, I never heard of those before Andy either.
Some version of sugar cream pie was made by Andy’s Aunt Alice, but I have not been blessed with any recipes. She was the pie baker for Andy’s grandmother’s restaurant, Elizabeth Parker’s in Richmond, Indiana. Eventually she was the pie baker for Uncle Bill and Aunt Karen when they took over the restaurant. Andy loved all of Alice’s pies, except perhaps chocolate. He isn’t a chocolate fan.
I use a pre-made deep-dish pie crust for this recipe. Actually I use them for all of my pie recipes. Pie crust is the bane of my kitchen existence. Anytime I have tried a traditional sugar cream pie recipe, it has been runny. So now I use a cornstarch version I have played with over the years. This variation has not let me down in nearly 10 years. It’s certified no-fail by me!
We have introduced many people to sugar cream pie outside of Indiana and have yet to meet someone who hasn’t liked it. Give this simple no-fail sugar cream pie a try today.
Sugar Cream Pie
Rich and creamy, easy to make no-fail Sugar Cream Pie that sets up every time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 Slices
- Category: Dessert
- Method: Baking
- Cuisine: Pie
- 3 cups Whole Milk
- 12 tablespoons Butter, cut into chunks
- 1 ½ cups Granulated Sugar
- ⅓ cup Cornstarch
- 2 teaspoons Vanilla Extract
- Cinnamon for sprinkling
- 1 Deep-Dish Pie Crust, blind baked
- Preheat oven to 350°F.
- Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk together until no lumps remain.
- Heat over medium low heat stirring constantly until thickened and bubbling.
- Add butter and stir until melted.
- Boil for another minute or so.
- Pour into pie crust.
- There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.
- Sprinkle with cinnamon.
- Bake for 8 to 10 minutes or until edges of filling are bubbly. Optional, sometimes I do, sometimes I don’t.
- Refrigerate until cold and set. Cut into pieces and serve.
- Serving Size: 1 Slice
- Calories: 383
- Sugar: 42.6 g
- Sodium: 170 mg
- Fat: 20.9 g
- Saturated Fat: 12.9 g
- Carbohydrates: 48 g
- Fiber: 0.1 g
- Protein: 3.3 g
- Cholesterol: 55 mg
Try some of our other Regional and Local Recipes we have created based on the various places we have called home.
$30 Salad filled strawberries and mandarin oranges, covered in a mango coconut dressing
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