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Sweet Indiana Pie

Category: Treats That Make Everything Better

This beloved Midwest dessert shines with its smooth, creamy filling hugged by a crisp crust. Topped with cinnamon, it's a must-try for those who love sweet, soothing bakes.

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Clare Recipes
Created By Lily Chen
Updated on Sun, 04 May 2025 12:24:14 GMT
Golden-crusted pie with creamy filling and cinnamon, a slice removed to show its texture. Save
Golden-crusted pie with creamy filling and cinnamon, a slice removed to show its texture. | lilicooks.com

I picked up this Sugar Cream Pie trick during my time in Indiana. The smooth custard inside with just a touch of cinnamon takes me back to warm, friendly kitchens and big family meals on Sundays. Those clever Amish and Shaker folks came up with this treasure way back in the 1800s, and I'm so glad they did.

An Easy Treat That Always Wows

The best thing about whipping up this pie is using stuff I've already got in my cupboard. You'll get that creamy filling just right every time, and everyone smiles when they taste that buttery crust with cinnamon sprinkled on top. I've yet to meet someone who doesn't want more of this old-fashioned sweet.

Your Shopping List

  • Single-crust pie dough: Grab it from the store when you're rushed, but making your own works great too.
  • Sugar: Plain old granulated sugar does the trick here.
  • Cornstarch: This helps me get that velvety smooth custard every time.
  • Vanilla: Real vanilla extract brings out all the yummy flavors.
  • Cinnamon: A small sprinkle on top ties everything together.

Cooking Steps

Begin With The Base:
Heat your oven to 450°F. Spread the dough thin, lay it in a 9-inch pie dish and make the edges look nice. Stick it in the fridge for half an hour.
Pre-Cook The Shell:
Cover your crust with foil and weights, then bake on the lowest rack until it looks golden, around 15-20 minutes. Remove the weights, cook a bit longer, then cool it down. Lower your oven to 375°F.
Create The Creamy Center:
In a pot, combine sugar and cornstarch, pour in milk and mix until it's smooth. Bring it to a boil, then cook slowly for 2 minutes until it thickens up.
Add The Extras:
Remove from heat and mix in butter and vanilla until you get a shiny, smooth mixture.
Finish It Off:
Fill your crust with the mixture, sprinkle cinnamon on top and bake for about 15-20 minutes. Let it cool, then chill until it's firm.

Personal Twists

I'll switch to a graham cracker crust sometimes for fun or throw in more spices with the cinnamon topping. When I want something extra special, I'll use whole milk or buttermilk for a richer taste. This dessert works well with all kinds of changes.

Storage Tips

Your dessert will last about four days in the fridge if you cover it well. I often pack single pieces in small containers for quick snacks. Don't try to freeze it though - it gets a strange texture when it thaws out.

A creamy pie with a golden filling and a slice removed, resting in a fluted crust and topped with a sprinkle of cinnamon. Save
A creamy pie with a golden filling and a slice removed, resting in a fluted crust and topped with a sprinkle of cinnamon. | lilicooks.com

Non-Dairy Version

For friends who can't have dairy, I sometimes make this with thick coconut milk and plant-based butter. It comes out pretty tasty, though you might notice a slight coconut flavor. It's definitely worth a try if milk products aren't an option for you.

Recipe FAQs

→ Why isn’t my pie filling set?

If it’s still runny, it may need more cooking time to thicken. Wait until the mixture bubbles and let it cool fully before serving.

→ Can this pie be prepared early?

Yes, you can make it up to two days in advance. Store it in the fridge to help the flavors meld and the filling set.

→ Why bake the crust first?

Blind baking makes the crust crispy, avoiding sogginess from the creamy filling. This step is key for the best texture.

→ How can I tell if the filling is ready?

The filling should coat the spoon like thick pudding. Drag your finger across the spoon—it should leave a clean line behind.

→ How long does it keep fresh?

Stored in the fridge, it stays good for up to 4 days. Cover lightly with foil or plastic to lock in freshness.

Creamy Indiana Pie

A comforting Midwest treat with a buttery crust, silky vanilla filling, and a touch of cinnamon. Every bite feels like home.

Preparation Time
40 min
Cooking Time
35 min
Overall Time
75 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: Midwest American

Output: 8 Serves (One 9-inch pie)

Dietary Options: Vegetarian

Ingredients

01 1 cup of granulated sugar.
02 2 cups of low-fat (2%) milk.
03 1 teaspoon of vanilla.
04 1/4 teaspoon cinnamon, ground.
05 1/4 cup of corn starch.
06 1/2 cup of butter, cut into pieces.
07 1 prepared dough for pie crust.

Steps

Step 01

Set your oven to 450°F and let it heat up.

Step 02

Flatten the dough to about 1/8 inch thick and fit into a 9-inch plate for pies.

Step 03

Cut the edges down to a half inch, create a fluted design, and refrigerate for 30 minutes.

Step 04

Cover the dough with two layers of foil, then weigh it down with pie weights.

Step 05

Put the crust on the oven's lower shelf and bake for 15 to 20 minutes, until the edges turn light brown.

Step 06

Take off the weights and foil. Bake for another 3 to 6 minutes until the base gets a golden color.

Step 07

Let the baked crust cool down and adjust your oven to 375°F.

Step 08

In a large saucepan, stir together cornstarch and sugar until combined.

Step 09

Pour in the milk, whisk until smooth, set it to boil, then turn the heat down. Stir as it cooks for a couple of minutes until thickened.

Step 10

Take the mixture off the heat. Mix in the butter cubes and vanilla extract.

Step 11

Pour the creamy filling into the pie shell and dust with cinnamon.

Step 12

Pop it in the oven for 15 to 20 minutes till it's a nice golden color.

Step 13

Cool it off, then move to the fridge to chill completely.

Tips

  1. This pie, filled with a rich and creamy custard, is Indiana's signature dessert.
  2. To get the perfect texture, always serve it cold.

Required Tools

  • A pie dish measuring 9 inches.
  • A big saucepan.
  • A cool-down rack.
  • Weights for pie crust or dried beans.
  • A rolling pin for shaping dough.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains butter and milk.
  • Contains wheat from the crust.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 418
  • Fats: 24 g
  • Carbohydrates: 47 g
  • Proteins: 4 g