Warm Indiana Sugar Cream Pie with Vanilla Custard

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A classic Hoosier sugar cream pie served warm, featuring a velvety vanilla custard filling with a sweet, buttery crust. This American-inspired recipe, ready in about 50 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 and cubed unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup, packed brown sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 tsp vanilla extract
• 3 large egg yolks
• for dusting powdered sugar

Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, combine 1 1/4 cups all-purpose flour and a pinch of salt. Add 1/2 cup cold cubed unsalted butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs. Press dough evenly into a 9-inch pie pan, forming a 1/2-inch rim. Chill in fridge for 15 minutes.
2. Step 2: Bake the chilled crust for 15-18 minutes until lightly golden. Remove and cool slightly.
3. Step 3: In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 tbsp cornstarch, and 1/4 tsp salt. Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream until smooth.
4. Step 4: Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes.
5. Step 5: In a separate bowl, whisk 3 large egg yolks. Temper the yolks by slowly adding 1/2 cup of the hot milk mixture while whisking continuously.
6. Step 6: Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly until thick and custard-like.
7. Step 7: Remove from heat, stir in 1 1/2 tsp vanilla extract. Pour the custard into the baked pie crust.
8. Step 8: Allow to cool slightly and serve warm or refrigerate for 2 hours to serve chilled. Dust with powdered sugar before serving.