Go Back

Sugar Cream Pie

An Indiana- Style custard pie
Prep Time 20 mins
Cook Time 26 mins
Cool Time 2 hrs
Total Time 2 hrs 46 mins
Course Dessert
Cuisine American
Servings 8


  • Deep Dish Pie Plate or regular Pie Plate
  • Mixing Bowl
  • Sauce pan


Pie Crust

  • 1-1/2 C Flour All Purpose
  • 8 Tbsp Butter cut into 1/4 in slices
  • 4 Tbsp Ice Cold Water
  • 1 tsp Salt
  • 1 Tbsp Sugar

Pie Filling (for Deep Dish - Double the Filling recipe)

  • 4 Tbsp Cornstarch
  • 3/4 C Sugar
  • 4 Tbsp Melted Butter
  • 2-1/4 C Heavy Cream
  • 1 Tbsp Vanilla

Pie Topping

  • 4 Tbsp Melted Butter
  • 1/4 C Sugar
  • 3 Tsp Ground Cinnamon


Pie Crust

  • Preheat Oven to 400 degrees
  • Combine the Flour, Sugar and Salt
  • Gradually blend in Butter slices
  • Add the ice water and continue to mix well
  • The dough should hold together when squeezed but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time
  • Roll out dough onto lightly floured surface
  • Apply light pressure from the middle going out to the edges until circle of dough is large enough to fill your pie plate and hang over the sides slightly
  • Press dough down into an UNgreased Pie Plate
  • Place Pie Plate on cookie sheet and bake for 10 min

Pie Filling

  • Mix together Cornstarch and Sugar until blended
  • Place large saucepan over medium heat
  • Stir together Butter and Heavy Cream in the saucepan
  • Add Cornstarch/Sugar mixture
  • STIR CONSTANTLY until mixture is thick and creamy
  • Stir in Vanilla
  • Pour mixture into Pie crust

Pie Topping

  • Preheat oven to 325
  • Mix together Cinnamon and Sugar
  • Drizzle melted butter over the top of the pie filling
  • Sprinkle generously with Cinnamon/Sugar

Bake for approx. 25min

    Turn on Broiler for about 1 min - watching carefully

      Remove from oven and allow to come to room temperature (about 1 hour)

        Refrigerate for at least 1 hour to set

          Keyword custard, Indiana, Pie, sugar