Old Faithful Sugar Cream Pie

My grandma's version of the classic sugar or "Hoosier" pie.

2 hours

Serves: 8-12

Medium

This pie goes by many names and there are nearly as many different variations on the ingredients. But this is the one from my Grandma and therefore the best.

This style of pie goes by many names: Sugar Pie, Cream Pie, Sugar Cream Pie, Hoosier Pie (as it is said to have originated in Indiana). The recipe card in my grandma’s recipe box labeled it Old Faithful Sugar Cream Pie – and it is all of those things for sure. The filling is basically just sugar and cream with a hint of vanilla and a dusting of nutmeg. Pretty simple ingredients that come together in a pie that is sweet and creamy. It is absolutely best baked in a pie that uses Grandma Jackie’s pie crust.

The recipe below is for the filling of the pie. You will need to also, of course, make or buy a pie crust to put the filling in. If you use a store bought pie crust – this recipe could be ANY easier. We all know, though, that the best tasting pie would be a homemade pie crust and for that, as I mentioned, you’ll definitely want to make Grandma’s pie crust. If you decide to make your own crust (no matter the recipe), you’ll want to make the dough, let it chill for 30-60 minutes, roll it out and line a pie dish and then let it chill again, covered, for about an hour in the fridge before you fill it. You can make the pie crust a day or two ahead if you’d like, just keep it in the fridge and covered well.

Once you have a chilled pie crust, it’s time to make the Old Fashioned Sugar Cream Pie filling which is about the easiest pie filling I’ve ever made. Just whisk together the dry ingredients (minus the salt) and then add the wet and mix for 6 minutes. Allow the filling to chill in the fridge for an hour and then fill the unbaked pie crust and top with nutmeg. Easy!

I was really expecting this pie to be way too sweet and rich, but it really wasn’t. It’s got an almost light quality to it that was sweet enough but balanced well with the pie crust. I’m a huge fan of nutmeg so really appreciated that and will probably use even more the next time I make this. And there will DEFINITELY be a next time – that’s for sure!

I hope you treat yourself to this pie – it’s a delight to make and so delicious to eat! Of course, if you do make it please let me know what you think in the comments below and share a picture with me on Instagram (@bdhbakes).

Steps:

Whisk Together Sugar and Flour
Put the sugar and flour in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Whisk together until fully combined and an even color.
Add Creams, Vanilla and Salt
To the mixing bowl, add both of the creams, vanilla and salt. Beat with the whisk attachment on the stand mixer (or a handheld mixer) for about 6 minutes. The mixture should be fluffy and thickened.
Cover and Rest
Cover the mixing bowl and allow it to rest for 1 hour in the fridge.
Preheat Oven
Depending on your oven, preheat it to 425º so that it's at temperature when the filling is finished resting. With my oven, I just preheated it when my filling went into the fridge for its rest. You'll want to make sure you preheat for at least 30 minutes, but some ovens might take even longer. To prevent the pie from having a soggy bottom, it's best to also preheat a baker's stone or baking sheet in the oven at this point.
Fill Pie Crust
Take our your unbaked pie crust and the filling once it has rested for an hour. Fill the pie crust with the filling by gently pouring it into the pie crust shell. Flatten with a spatula to make sure the top is smooth and even.
Top with Nutmeg
Top the pie with nutmeg. Fresh grated is best if you have it. Just get a good dusting evenly over the top of the entire pie.
Bake
Bake the pie on the preheated baking stone or cookie sheet at 425º for about 10 minutes. Turn the oven heat down to 375º and continue to cook for 20-30 minutes or until the pie filling no longer jiggles. Allow the baked pie to cool on a wire rack for 1 hour before storing in the fridge.