Dutch Sugar Cream Pie, or Hoosier Pie is the Indiana state pie. Learn how to make this simple yet rich, custardy sugar cream pie.
It originates from the Amish and Shaker communities of 1800s Indiana and is a classic!
Dutch sugar cream pie, is a custard-style pie with hints of warm cinnamon on top of a flaky, buttery crust.
Dutch sugar cream pies use basic, staple ingredients so you could easily make this without any special trip to the store.
To Make this Recipe You will Need:
- 9-inch pie crust, unbaked
- heavy whipping cream
- granulated sugar
- all-purpose flour
- vanilla extract
- cold, unsalted butter
- freshly grated nutmeg
To begin, you will need a 9-inch pie crust. I have to say, I experimented with a different pie crust recipe today and I should have known better. This crust was fine, but it didn’t like to stay together after it was chilled, and crumbled around the edges.
I already have a perfect pie crust recipe that works every time. Why mess with perfection? Lesson learned.
That said, after you have your crust in the pie plate and ready to go, refrigerate it for an hour in the plate.
When you are ready to make the pie, simply whisk the ingredients for the filling together and pour them into the crust.
Top with cold butter bits.
And finally dust with freshly grated nutmeg.
The pie will start off baking at 425°(F) for the first 10 minutes.
Then the oven will be lowered to 350°(F) for another 55 minutes or so. And when it is done? Look at this gorgeous pie!
Serve the pie at room temperature or chilled.
Enjoy!
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Dutch Sugar Cream Pie (Hoosier Pie)
Ingredients
- 1 9-inch pie crust, unbaked and refrigerated for at least an hour
- 2 c heavy whipping cream
- 1 c sugar
- ½ c all-purpose flour
- 1 teaspoon vanilla extract
- 2 Tb cold, unsalted butter cut into 1/2 inch pieces
- ¼ teaspoon freshly grated nutmeg
Instructions
- To begin, prepare and refrigerate your pie crust for at least an hour.
- Preheat your oven to 425°(F). Place a baking sheet in the oven to heat while the oven gets ready.
- In a mixing bowl, combine the heavy whipping cream, sugar, flour, and vanilla. Whisk until blended together. Pour the mixture into your pie crust.
- Dot with the butter and then sprinkle the nutmeg over the top.
- Bake it on the baking sheet for 10 minutes at 425°(F).
- Reduce the heat to 350°(F) and continue to bake for another 55 minutes, or until the crust is golden and the filling is bubbly.
- While it bakes, monitor the pie crust. If it begins to get brown too quickly, cover the edges with foil or a pie shield. I covered mine at the 10 minute mark when I reduced the heat.
- Cool on a rack.
- Serve at room temperature or chilled.
- Enjoy!
Equipment Used
- Pie Plate 9"
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2016, updated in 2025.
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