Sugar Cream Pie
This Sugar Cream Pie (aka, Hoosier Pie) is quick and easy, because you cook the filling on the stovetop before baking. It doesn’t take long to set, and you can eat it warm or chilled! Plus, that crackly cinnamon sugar topping is life ????.
This post has been sponsored by Dixie Crystals. All thoughts and opinions are my own.
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I tried multiple versions of this recipe over the holidays. In fact, I couldn’t believe how many different variations of this pie are out there! Overall, they generally had the major things in common, of course. The creamy custard center that’s cooked first on a stove top. The basic ingredients were mostly pretty similar across the board, although I saw a pretty varied range of milk vs. half-and-half vs. cream (I prefer the half-and-half version). Many of them called for a generous inclusion of nutmeg, but some didn’t call for it at all. Some served it warm while others served it chilled.
As for me? I fell in love with this version from my sweet friend, The Domestic Rebel. The crackly cinnamon sugar topping is to die for (whyyyyy does this pie even exist without it?!). A couple of little tweaks made it just right for me, and I can’t wait for you guys to try it!!
Making Sugar Cream Pie
- a large saucepan
- a whisk
- a deep dish pie pan
- about 20 minutes of hands-on time ????
Ready to Make This Recipe?
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