Published: · Updated: by Kevin Williams | 19 Comments
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Indulge in a slice of culinary charm with the sweetest treat to ever come out of Indiana - the Sugar Cream Pie. With a rich and creamy filling, and a buttery, flaky crust, this dessert has become a beloved staple of Midwest cuisine. But where did this delicious pie originate from and how did it become so popular? As an aside, pork tenderloin seems to be the other Indiana mainstay, but we'll tackle that topic another day!
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Join us on a journey through time as we explore the fascinating history and recipe of the Sugar Cream Pie. From its humble beginnings as a simple, frugal dessert made by Indiana pioneers, to its rise in popularity during the 20th century, this pie has certainly come a long way. And with its deliciously sweet and comforting taste, it's no wonder that it continues to be a favorite among dessert lovers everywhere. So, get ready to satisfy your sweet tooth and discover the secrets behind the Sugar Cream Pie!
🥧 The Amish and Sugar Cream Pie
Sugar Cream Pie has been one of the most popular pie recipes in the history of the Amish Cook column. It's a creamy, delicious, and easy pie to make. If you have not tried sugar cream pie, this is a must try!
Every state has their culinary specialties,whether that is lobster in Maine, potatoes in Idaho, or citrus in Florida. For the state of Indiana, it's sugar cream pie. This sweet confection in a crust seems to be something that was born in the hardscrabble, thrifty, sensibility of this Midwestern state. Attempts have been made to make sugar cream pie the official "state pie" of Indiana.Those attempts have fallen flat, so the pie is the "unofficial" pie of Indiana, so much so that some people call sugar cream pie "Hoosier Pie" or "Hoosier Sugar Cream Pie."
The sugar cream recipe probably has its roots in the Great Depression when simple sweets were in demand, but money for rich chocolates and expensive desserts was in short supply. Or the roots could be earlier when Indiana was sparse frontier country and people had to make do with what little they had.
The origins of the pie were like not Amish, but the Amish have adopted sugar cream pie as one of their favorites. The handful of easily accessible ingredients have made sugar cream pie an Amish favorite.
There are numerous variations on this pie recipe, but they all are similar. There are no eggs in the pie, so it doesn't have custard qualities. Below is a common version given to me by an Amish family in Indiana. While you do find sugar cream pies in Amish kitchens throughout the Midwest, it seems that they are most popular in Indiana Amish homes.
The recipe seems to have deep roots in the Hoosier state, especially among the Swiss Amish of the Berne area.
Mmmm, I'd love to just knock on doors in the Berne, Indiana area sampling the various sugar cream pies found in Amish kitchens. I am sure somewhere in Adams County, Indiana one would find the perfect of the perfect sugar cream pie.
📜 Step-by-Step Sugar Cream Pie
- Use a good quality pie crust. A flaky, buttery crust is essential for a delicious pie.
- Don't overcook the filling. The filling should be thick and creamy, but not too thick.
- Let the pie cool completely before serving. This will help the filling set and prevent it from being runny.
- Serve with whipped cream or ice cream for a delicious dessert.
Here are some additional tips:
- Use heavy cream for the best flavor and texture.
- Add a pinch of salt to the filling to enhance the flavor.
- If you like, you can add a few drops of almond extract to the filling.
- Sprinkle the top of the pie with cinnamon sugar before serving.
With these tips, you'll be sure to make a perfect sugar cream pie that everyone will love!
Here are some common mistakes to avoid when making sugar cream pie:
- Using a pre-made crust. A pre-made crust can be convenient, but it won't be as flaky or flavorful as a homemade crust.
- Overcooking the filling. The filling should be thick and creamy, but not too thick. Make sure you are frequently stirring the mixture in the saucepan.
- Not letting the pie cool completely before serving. This will help the filling set and prevent it from being runny.
- Serving the pie without whipped cream or ice cream. Whipped cream or ice cream is the perfect accompaniment to sugar cream pie. I like to eat the pie out of a large bowl or dish to accomodate the ice cream and or whipped cream!
What makes this sugar cream pie recipe a little different than other recipes is that it is essentially a no-bake sugar cream pie. This pie doesn't spent any time in the oven (except for the crust). When I first saw this recipe, I cross-checked it with many others out there and thought for sure there might be an error in the instructions. But this recipe works. The filling is cooked. You just have to pre-baked your pie crust and you're good!
This pie does not require much prep time and you'll spend not much (30 mins maybe) total time on this recipe. Any leftover pie can be covered in plastic wrap and stuck in the fridge for up to a week.
🙋 Sugar Cream Pie FAQ
Did Sugar Cream Pie Originate in Indiana?
It is likely the recipe was brought into the state by westward travelers, perhaps Quakers. But the pie quickly found a home among frugal and hardscrabble Hoosiers.
Does Sugar Cream Pie Contain Eggs?
Some versions do, but "sugar cream pie purists" and the oldest recipes do not contain eggs.
Can spices be added to Sugar Cream Pie?
A true, traditional sugar cream pie does not have a lot of "extras" in keeping with its roots as a "desperation pie" that people made when they only had a few ingredients on hand. The vanilla extract adds flavor. But, yes, cinnamon, nutmeg, and pumpkin pie spice are all flavorful additions.
Can Skim Milk Be Used in Sugar Cream Pie?
Blashpemy! A true sugar cream pie takes whole milk. But, yes, skim milk or 2 percent can be used. However, it is important to note that the pie may not be as rich or creamy as if you used whole milk. You may also need to add a little bit more cornstarch to the filling to help it thicken.
Can Cream Be Used in Place of Whole Milk in Sugar Cream Pie?
Yes, cream can be used instead of whole milk in sugar cream pie. Cream will give the pie a richer flavor and a creamier texture. However, it is important to note that cream will also make the pie higher in fat and calories (which makes it even tastier!)
What Size Pie Pan For a Sugar Cream Pie?
A 9-inch pie plate works best. Any leftover pie dough can be repurposed for a smaller pie for any leftover filling.
🖨️ Full Recipe
Amish Sugar Cream Pie
A classic confection made with the most basic Indiana ingredients!
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American, Amish
Ingredients
- 3 /4 cup sugar
- ¼ cup cornstarch
- 1 /2 cup butter
- 2 ¼ cup whole milk
- 2 teaspoon vanilla extract
Instructions
Bake pie crust at 400 until golden and done.
Cook together sugar, milk, and cornstarch over medium heat. Constantly stir using a whisk or wooden spoon.
When thickened, add butter and vanilla.
Pour into a baked pie shell
Sprinkle with cinnamon.
Chill until set, usually overnight.
Tried this recipe?Let us know how it was!
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About Kevin Williams
Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.
Reader Interactions
Comments
Teresa
This looks delicious, love the pictures. It almost looks baked with the topping, but it's not! I am going to try this easy recipe, thank you.
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Lowell
Except for the cinnamon, I have the same recipe and it was called Indiana Cream Pie when I got it. From where? I have no idea, but it's good.
Lowell
See AlsoEasy Cornish Pasties RecipeReply
Wendy P
No fair posting something like this when I'm trying to cut down after the holidays!
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Barbara Thomas
Kevin, just made tonight after you posted - fabulous!!! Had already cut up strawberries and mixed with blueberries for dessert. Served on the side, and husband LOVED!!! Very delicate taste and consistancy and we are always happy to have cinnamon on or in anything. Thanks so much...you are ruining my New Year resolve!!!!
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Kevin
Good to hear that, Barbara! And I am ruining my own New Year's resolve!:(
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Leyda M.
Kevin, I made the pie last night and my husband and teen son almost ate the whole thing if I wouldn't have stopped them :). It was a hit here in our Central California home :).
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Kevin
Thanks for spreading the tradition to the Golden State!:)
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Carolyn Reel
We are from Kokomo, In originaly,live in Fl now.They had a great resturant in the past named Duke's and they served their specialty Duke's cream pie. I make it at least 4 times a year my son's favorite and always has one for his birthday too. It is so good.!
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Sue Harvey
Kevin....Bless you. I have a friend who served this to my hubby and me a few years ago. He's from Indiana/ southern Mi area. He's been very anxious about health issues and I'm going to make this for him as a "we love you and get well token" Perfect...better than my so-so muffins!
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Barbara
Could you make the recipes so we can print them off or "printable version"?? 🙂 🙂
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Kevin
Barbara - Thanks for the reminder. I have gotten "lazy" on this lately. I'll start putting the recipes again in printable format! - Kevin
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carla
could someone tell me what it taste like? I just can't seem to imagine what it would be like with just those ingredients. I don't like milk but I'm finding myself thinking it would taste like milk. I really want to make this but I dont' want to waste my little ingredients if I'm not going to like it if you know what it means. Could someone please describe it(the taste) it to me if they could? Thanks
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Kevin
Like a sweet custard, Carla...it is yummy!
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K. Bennett
My family recipe is similar but no butter, just sugar, heavy cream and cornstarch. Very rich and yummy, 1 pie serves many because it is so rich.
Both sides of my family are from Covington, IN. Have wonderful memories of visiting and Saturday dinners (that lunch to outsiders) at my grandmother’s. She baked fresh bread, rolls and cream pie every sat. Morning. Alas, no more, not very many relatives still left there, including me.Reply
Kevin Williams
Thanks for sharing, I am familiar with Covington, I gave a talk at the public library there years ago...The Commercial-News out of Danville used to cover the county so well, but like many papers, they are a shell of their former selves...
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Marilyn Tolan
Can this be made with half and half in place of whole milk? TYM
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Kevin Williams
You could use half and half, you wouldn't notice a big difference at all.
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Shasta
This was such a simple and delicious pie! I made it for my family and also to take to our sister's day! I had leftover cream so I ended up using this with a berry compote and I turned it into a cobbler, which was also delicious!
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Kevin Williams
Oooh, nice idea, Shasta, thank for sharing that (well, I wish you could have shared the actual cobbler!) idea, sounds super!
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