Amish Sugar Cream Pie Recipe

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!

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.

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

Jump to:

• 🥧 Ingredients
• 📋Instructions
• Free Grocery List Printable
• 🥛Substitutions
• 🍽 Equipment
• 🍱Storage
• 💭Top tip
• 📖 Recipe
• Food safety
•  

🥧 Ingredients

• brown sugar
• cornstarch
• granulated sugar
• salt
• half-and-half
• butter
• vanilla extract
• Cinnamon

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.

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.

🥛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.

🍽 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 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

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove
• See more guidelines at USDA.gov.