Hoosier Sugar Cream Pie with Warm Vanilla Drizzle

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A velvety custard pie featuring a rich sugar cream filling, served warm with a smooth vanilla sauce that enhances its nostalgic sweetness. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, unsalted butter, granulated sugar 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 320 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
• 1/2 cup (1 stick), cold unsalted butter
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 3 large egg yolks
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 375°F. To make the crust, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a large bowl. Cut in 1/2 cup cold unsalted butter using a pastry cutter until mixture resembles coarse crumbs. Add 3 tbsp cold water gradually, mixing until dough forms. Press dough into a 9-inch pie pan evenly and prick bottom with a fork.
2. Step 2: Bake crust for 15 minutes until lightly golden; remove from oven and set aside.
3. Step 3: In a medium saucepan, whisk together 1 cup granulated sugar, 2 tbsp cornstarch, and 3 egg yolks until smooth. Slowly whisk in 1 cup heavy cream and 1/2 cup milk. Cook over medium heat, stirring constantly for 8-10 minutes until mixture thickens and coats the back of a spoon.
4. Step 4: Remove from heat and stir in 1 tsp vanilla extract and 2 tbsp powdered sugar until fully incorporated.
5. Step 5: Pour the warm sugar cream filling into the baked pie crust. Bake at 375°F for an additional 20 minutes until the filling is set but slightly jiggly in the center.
6. Step 6: Allow pie to cool for 30 minutes; serve warm with an optional drizzle of warm vanilla sauce made by gently heating 1/4 cup heavy cream with 1 tsp vanilla extract until hot but not boiling.