Classic Hoosier Sugar Cream Pie Slice

A creamy, buttery pie with a rich filling and a hint of spice, perfect for family dinners or holiday gatherings.

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Prep Time 15

Cook Time 50

Total Time 5 5

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American, Comfort Food

Calories: 470

For the crust

1 9-inch 9-inch pie crust, homemade or store-bought Ensure the crust is well-baked to keep every slice neat.

For the cream filling

1 cup granulated sugar
4 tbsp cornstarch
2 cups heavy cream Can substitute with half-and-half for a lighter version.
4 tbsp salted butter Unsalted butter can be used with a pinch of salt if desired.
1 tsp pure vanilla extract Can replace with vanilla bean paste for deeper flavor.

For the topping

Blind Baking the Crust

Heat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, crimp the edges, and prick the bottom and sides with a fork.
Line the crust with parchment paper or foil, add pie weights or dried beans, and bake for 15 to 16 minutes.

Finishing the Crust

Remove the weights and bake the crust for 7 to 8 more minutes, until lightly golden. Lower the oven temperature to 325°F.

Cooking the Filling

In a saucepan, whisk the sugar and cornstarch together first. Then whisk in the heavy cream. Cook over medium heat, stirring often, until comes to a boil.

Thickening the Filling

Adding Butter and Vanilla

Remove from heat and stir in the butter and vanilla until smooth and well blended.

Filling and Baking

Pour warm filling into the crust, sprinkle cinnamon and nutmeg over the top, then bake at 325°F for 25 minutes.
The center should jiggle slightly as it will set while chilling.

Cooling and Chilling

Let the pie cool completely at room temperature, then refrigerate for about 4 hours until firm.

Serving

Slice the pie and serve cold or at room temperature, using a sharp knife for clean cuts.

Store in the refrigerator covered for up to 3 days. Not recommended for freezing.