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Amish Sugar Cream Pie Recipe

This old fashioned sugar cream pie recipe is a classic Midwest dessert. It's easy to make, using simple pastry staples and fresh dairy products.

There's nothing like the taste of a fresh sugar cream pie. This old fashioned recipe is perfect for bakers who want to try something new, or for those who are nostalgic for classic desserts.

With only a few pantry staples and simple ingredients you'll be able to make this tasty dessert that the whole family will love!

Overhead view of sugar cream pie in a glass pyrex baking dish

I know this pie as an Amish Sugar Cream Pie but I've also seen this recipe called an Indiana Sugar Cream Pie (the official Indiana State Pie), a Hoosier Sugar Cream Pie, and by some, a desperation pie!

Whatever you call it this creamy pie, similar in texture to crème brûlée or vanilla custard, is a great recipe for even a first time baker and is one of my favorite go-to pie recipes year round but seems to be particularly popular after Thanksgiving dinner and throughout the holiday season.

This post contains helpful tips, tricks, and useful information! If you're in a rush, please use the "Jump to Recipe" link at the top of this post.

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here.

You can more simple Amish recipes here like this Amish Broccoli Salad and these 3 ingredient potatoes (the perfect side dish).

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🥧 Ingredients

  • brown sugar
  • cornstarch
  • granulated sugar
  • salt
  • half-and-half
  • butter
  • vanilla extract
  • Cinnamon
Sugar Cream Pie with one slice missing

See recipe card for quantities.

📋Instructions

This is an overview of the instructions. Full instructions and nutritional information can be found in the printable recipe card at the bottom of the page.

Overhead view of sugar cream pie in metal pie plate

10-inch pie crust ~ prebaked

Preheat oven temperature to 325 degrees f.

1. In a medium saucepan whisk together the brown sugar and cornstarch until no lumps remain.

2. In another pot, whisk together the sugar and salt. Once thoroughly mixed, add the half-and-half and stir well. 

Bring this mixture just to a boil over medium heat to medium-high heat, stirring occasionally. Remove from heat.

pie crust pre baked

3. Gradually add the sugar, salt, and half-and-half mixture to the brown sugar and cornstarch mixture. Whisk until smooth. Add the butter and return to heat whisking constantly until thick and bubbly.

4. Remove from heat and stir in vanilla extract.

Sugar Cream Pie in process

5. Pour the creamy filling into your pre-baked pie crust and sprinkle the top of the pie with cinnamon.

6. Bake in a preheated oven at 325° for 20 minutes until golden brown on the top. The pie filling will be jiggly {not fully set} when you remove it from the oven but will firm up as it cools.

Overhead view of one slice of sugar cream pie on a plate with a fork

Hint: Serve from the oven, still warm, within 10 to 20 minutes of taking it out of the oven. As soon as it reaches room temperature, refrigerate the pie until ready to serve. Do not leave out for longer than 30 minutes.

Free Grocery List Printable

🥛Substitutions

  • Whole milk can be substituted for the half and half but in order to do so you will need to use heavy whipping cream - the following measurements are what will be used in this particular recipe: 1 ½ + ⅜ cup of whole milk and ½ cup + ⅛ cup of heavy whipping cream.
Overhead view of a freshly baked sugar cream pie

🍽 Equipment

Pie pan, measuring cups and measuring spoons, and pie weights.

🍱Storage

The milk-based ingredients in this custard-like pie give it a short shelf life. Store it in the refrigerator or freezer, as it will spoil if left at room temperature.

Refrigerator: Place freshly baked and cooled pie into the refrigerator, lightly covered with plastic wrap or tinfoil or in an airtight container like this one. Eat within two to three days of baking. Serve it chilled or warm the whole pie in an oven set to 425 degrees f for eight to 10 minutes or in the microwave at full power for one to two minutes.

Freezing: If baking ahead and freezing, Allow the pie to cool no longer than 30 minutes. Wrap tightly in tinfoil, then plastic wrap, and place it in the freezer. The pie will store for up to six months if properly sealed. Before serving, remove the pie from the freezer. Remove plastic wrap but leave aluminum foil on and place into an oven heated to 325 F. Bake for 50 to 60 minutes covered, then remove the foil and bake for another five to 10 minutes to ensure even browning.

💭Top tip

Whether you use a store-bought pie crust (like Pillsbury) or make your own pie dough, you'll be prebaking the crust. I recommend placing pie weights on the bottom of the crust of the unbaked shell before placing it in the oven.

Pie weights help to prevent air pockets, crust shrinkage, and under-baked dough. The process of pre-baking the crust is known as blind baking and is done to prevent a soggy pie bottom.

*If you don't have pie weights checked your pantry for dry beans. Dried beans such as black beans, pinto beans, and chickpeas can be used in the bottom of the crust and will serve the same purpose as pie weights without any added expense.

Line the inside of your crust with foil or parchment paper and fill it with dried beans or rice and back according to the crust instructions. The beans will probably be too dry to cook and eat afterward but save them to use again as pie weights.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Old Fashioned Sugar Cream Pie

This old fashioned sugar cream pie recipe is a classic Midwest dessert. It's easy to make, using simple pastry staples and fresh dairy products.
Print Recipe Pin Recipe Save Recipe
Overhead view of sugar cream pie in a glass pyrex baking dish
Prep Time:10 mins
Cook Time:20 mins
Cooling Time:45 mins
Total Time:1 hr 15 mins

Ingredients

Instructions

  • 10-inch pie crust ~ prebaked.
  • Preheat oven temperature to 325°
  • In a medium saucepan whisk together the brown sugar and cornstarch until no lumps remain.
    ¼ cup brown sugar, ¼ cup cornstarch
  •  In another pot, whisk together the sugar and salt. Once thoroughly mixed, add the half-and-half and stir well. Bring this mixture just to a boil over medium heat to medium-high heat, stirring occasionally. Remove from heat.
    ¾ cup sugar, ¼ teaspoon salt, 2 ½ cups half and half
  • Gradually add the sugar, salt, and half-and-half mixture to the brown sugar and cornstarch mixture. Whisk until smooth. Add the butter and return to heat whisking constantly until thick and bubbly.
    ½ cup butter
  • Remove from heat and stir in vanilla extract.
    1 teaspoon vanilla extract
  • Pour the creamy filling into your pre-baked pie crust and sprinkle the top of the pie with cinnamon.
    cinnamon
  • Bake in a preheated oven at 325° for 20 minutes until golden brown on the top. The pie filling will be jiggly {not fully set} when you remove it from the oven but will firm up as it cools.

Notes

Hint: Serve from the oven, still warm, within 10 to 20 minutes of taking it out of the oven. As soon as it reaches room temperature, refrigerate the pie until ready to serve. Do not leave out for longer than 30 minutes.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Calories: 316kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 213mg | Potassium: 114mg | Fiber: 0.04g | Sugar: 29g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 0.1mg
Servings: 8 slices
Calories: 316kcal
Author: Mary Beth
Cost: $5.00

Food safety

 

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17 Comments

  1. Jenn/Rook No. 17 says:

    mmmm...both dishes look absolutely delish. I definitely need to try that lovely pie!

    Jenn

  2. Inspire Me Heather says:

    Both of your recipes look great! I do like yams this time of year too, it's like it's comfort food or something. Your pie looks tasty as well - it would be gone in no time I'm sure!

  3. carolyn ~ homework says:

    Looks so good. Great idea to substitute a healthier choice.

  4. These both look super yumm! I'm a sucker for anything sweet potato, and I looove cream based pies!

    I would love it if you would link up at Martha Mondays, open every Monday morning through Wednesday night!

    http://www.watchoutmartha.net

    ~Amanda

  5. Amanda @ Serenity Now says:

    Thanks for the recipe! I'm hosting Thanksgiving this year, and I need to start planning. 🙂

    1. Mary Beth says:

      How exciting to be hosting Thanksgiving. My sister take this holiday but we all bring something and I usually bring the sweet potatoes. Have a great day, Amanda!

  6. Amy Anderson says:

    Wow, this looks delicious! I'm not a chef, but even I could make this!!

  7. Atta Girl Amy says:

    I think I may have gasped out loud when I saw this linked up at the Better Late Than Never Thanksgiving Inspirations party. That pie looks so amazingly decadent. I must think of an excuse to make one -- pronto. I can't wait for Thanksgiving.

    Thanks for linking up this deliciousness to the party. 🙂

    1. Mary Beth says:

      Thank you so much, Amy ~ you made my day! Have a great week ~ Mary Beth

  8. Suzy @ Worthing Court says:

    Oh. my. goodness. I love candied sweet potatoes, but the Amish Sugar Cream Pie looks so yummy! Thank you so much for sharing your recipes on the Better Late Than Never Thanksgiving bloghop!

    1. Mary Beth says:

      Thank you for hosting such a wonderful party, Suzy, and for stopping over and commenting ~ hugs, mary beth

  9. shirley@housepitalitydesigns says:

    I have had the Amish Shoo fly pie, but never the Sugar Cream Pie....looks delicious!!!...

  10. making candied sweet potatoes with my grandma is one of my favorite memories, it was my job to spoon the butter sugar combo over the potatoes while it simmered. This post took me right back to her kitchen loved your recipe!

    1. Mary Beth says:

      I'm so glad the post gave you a happy memory, Debi! ~~~ mb

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