Hoosier-Style Sugar Cream Pie with Cinnamon Whipped Cream

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A classic Indiana sugar cream pie featuring a rich custard filling baked in a flaky crust, served warm or chilled with a hint of cinnamon in the whipped cream. This american-inspired desserts ready in about 75 minutes layers all-purpose flour, cold unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp cold unsalted butter
• 3 tbsp cold water
• 1 cup granulated sugar
• 3 tbsp all-purpose flour (for filling)
• 1/4 tsp salt
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp, melted unsalted butter (for filling)
• 1/2 tsp ground cinnamon (for whipped cream)
• 3/4 cup heavy whipping cream (for whipped cream)
• 2 tbsp powdered sugar (for whipped cream)

Instructions

1. Step 1: Preheat the oven to 350°F. To make the crust, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a mixing bowl. Cut in 6 tbsp cold unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Gradually add 3 tbsp cold water, stirring until dough just comes together. Form into a disk and roll out on a floured surface to fit a 9-inch pie plate, then transfer and trim edges.
2. Step 2: In a separate bowl, whisk together 1 cup granulated sugar, 3 tbsp all-purpose flour (for filling), and 1/4 tsp salt. Add 1 cup whole milk, 1 cup heavy cream, 1 tsp vanilla extract, and 2 tbsp melted unsalted butter, mixing until smooth and combined.
3. Step 3: Pour the filling into the prepared crust, smoothing the top. Bake in the preheated 350°F oven for 50-55 minutes, or until the center is set but slightly jiggly. Remove and let cool to room temperature, then refrigerate to chill or serve warm.
4. Step 4: For the cinnamon whipped cream, beat 3/4 cup heavy whipping cream with 2 tbsp powdered sugar and 1/2 tsp ground cinnamon using an electric mixer on medium-high speed until soft peaks form. Dollop over each pie slice before serving.