Creamy, luscious and way better than any instant pudding pie you ever ate, this old fashioned sugar cream pie is absolutely unforgettable and only gets better as it rests, so make it TODAY!
This wonder pie hales from Gerschuh's Restaurant in Greenville, OH, a neighboring town of my childhood home near the Indiana border. You know the kind of place, where shiny chrome bar stools, huge glistening plate glass windows and red pleather covered chrome edged booths line the walls. That was Gerschuh's Restaurant the best place in the world for pie. If you read on below the recipe card, I'll tell you about Gerschuh's.
WHY THIS RECIPE FOR SUGAR CREAM PIE WORKS
- All natural ingredients
- Eggs thicken the pie as it cooks
- Vanilla and sugar together are the key.
- The cinnamon on top gives it a lovely color when it is done.
- Just mix, pour and go.
FREQUENTLY ASKED QUESTIONS ABOUT SUGAR CREAM PIE
The Basic Sugar Cream Pie Recipe
- Preheat oven 325 and put pie crust in 9” pie plate for sugar cream pie recipe.
- In bowl, mix sugar, flour, salt, whipping cream.
- In smaller bowl, mix half and half, egg yolks and vanilla.
- Pour egg mix into sugar mix, stir well, pour into pie shell.
Bake sugar cream pie recipe at 350 until bubbling through 10 minutes.
WHERE DID SUGAR CREAM PIE ORIGINATE?
According to my friends over at Wikipedia, sugar cream pie originated in western Europe and is now a favorite in the midwestern states.
Other names for this pie include:
- Hoosier Pie
- Indiana Cream Pie
- Indiana Farm Pie
- Finger Pie (don't ask, I don't know why)
WHAT'S THE DIFFERENCE BETWEEN SUGAR CREAM PIE AND BUTTERMILK PIE?
Sugar Cream Pie is similar but the Buttermilk pie actually uses buttermilk in place of the cream and half and half! So the Btr milk pie is a little more tangy than this creamy sugar cream pie.
WHAT IS THE INDIANA STATE PIE?
This sugar cream pie! Of course!
WHAT OTHER PIES WERE FAMOUS AT GERSCHUH'S RESTAURANT?
This OLD FASHIONED BUTTERSCOTCH PIE was also very famous at that restaurant.
DO YOU HAVE TO REFRIGERATE SUGAR CREAM PIE?
Yes, you really should refrigerate this pie after baking. It tastes best that way anyway.
HOW LONG WILL SUGAR CREAM PIE KEEP?
If you cover it and place it in the refrigerator it will be good for about 5 days. No worries, the people in your house will make sure it disappears before 5 days are up.
CAN I MAKE SUGAR CREAM PIE WITH A GRAHAM CRACKER CRUST?
Yes, of course you can! That would be yummy too.
TIPS AND TRICKS FOR MAKING A PERFECT SUGAR CREAM PIE
- Firstly, watch the video that is in the recipe card of Wendi making a sugar cream pie, that will help!
- There is enough filling to make two thin pies or one very thick pie. I always opt for the thick pie.
- If you choose to make two pies instead of just one, bake for less time.
- Bake the pie on a cookie sheet, as it could bubble over a little.
- Do NOT make this in a frozen pie crust unless you will make two. Those pie crusts are not deep enough for this filling (even the deep dish ones).
- Allow the pie to cool completely before cutting it or it will be a watery mess in the bottom of the pie plate.
- I always allow mine to cool to touch on the counter and then place in the refrigerator for several hours before cutting.
THE ORIGINAL INSTRUCTIONS.
- The original instructions from George say that when the pie has “bubbled through” for 10 minutes, it is done.
- That made no sense to me on first reading the instructions.
- After making this pie several times, what you need to know is that about an hour in, the pie starts to boil and bubble - all the way across the pie.
- Once it starts doing this, let the bubbling happen for 10 minutes and then the pie is done - regardless if it is jiggly or not.
- It will set up later in the fridge
IF YOU ENJOYED OLD FASHIONED SUGAR CREAM PIE YOU MIGHT ALSO ENJOY....
If you are interested in Pie - delicious Pie - try some of my other pie recipes too...
- Cranberry Orange Pie
- Blueberry Pie
- Blackberry Pie
- Strawberry Pie
- Fudge Pie with Salted Caramel drizzle
LET'S SEE HOW THIS SUGAR CREAM PIE IS DONE...
First line your pie plate with crust...
Mix together the sugar flour and salt
Add the heavy cream
Add the eggs, half and half and vanilla in a separate bowl.
Pour the one mixture into the other
After mixing together then pour into the pie crust.
Dot butter around the top of the pie
Sprinkle cinnamon across the top of the pie
TOOLS I USE TO MAKE THIS RECIPE:
- A large bowl
- Medium bowl
- Whisk
- Rubber spatula
- Pie plate
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Old Fashioned Sugar Cream Pie
Ingredients
- 1 pie crust
- 1 Cup Granulated Sugar
- 5 Tbs All purpose flour
- dash of salt
- 2 cups heavy whipping cream
- 1 cup half and half may use half cream/half whole milk
- 2 egg yolks
- 1 teaspoon vanilla
- 1 9 inch pie shell
- 2 tbs butter - cut into pea sized pieces
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 and place a rack in the center of the oven.
- Line a deep dish pie plate with a crust (make your own or use a refrigerated pie crust, see note section). Then set the pie plate aside.
- In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.
- In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).
- Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.
- Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie
- Sprinkle the top of the pie with cinnamon
- Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven - about an hour, but check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer loosely and sloppily jiggles, it is done - it will still be jiggly like Santa's tummy in the center).
Notes
- Firstly, watch the video that is in the recipe card of Wendi making a sugar cream pie, that will help!
- There is enough filling to make two thin pies or one very thick pie. I always opt for the thick pie.
- If you choose to make two pies instead of just one, bake for less time.
- Bake the pie on a cookie sheet, as it could bubble over a little.
- Do NOT make this in a frozen pie crust unless you will make two. Those pie crusts are not deep enough for this filling (even the deep dish ones).
- Allow the pie to cool completely before cutting it or it will be a watery mess in the bottom of the pie plate.
- I always allow mine to cool to touch on the counter and then place in the refrigerator for several hours before cutting.
Nutrition
*** This recipe for Sugar Cream pie was originally posted on Loaves and Dishes in 2015 and has been updated with new information, video, photos and recipe instruction updates****
GERSCHUH'S IN GREENVILLE, OHIO
This Old Fashioned Sugar Cream Pie was one of the understated and elegant crown jewels of an establishment called Gerschuh's in Greenville, Ohio. I do remember that it was always a big decision to choose between the Butterscotch Pie and a few others.
I have a recipe for thanks to some of my old friends from home.
Gerschuh's was a diner with the accompanying sound of glassware tinkling and the low level sound of people talking. Everything in the diner shined of 50's chrome. The table tops were formica. There was usually a wait.
Mostly though, I remember the smiling owner, George, coming out to greet guests and ask them how their dinner was and to invite guests to try his pie. Believe me, you didn’t want to miss the pie, especially the Old Fashioned Sugar Cream Pie.
Recipe Inspiration for OLD FASHIONED SUGAR CREAM PIE
This recipe for Old Fashioned Sugar Cream Pie is directly from Facebook where a friend directed me towards the source. The source indicates that the recipe was given to him by the owner of the Gerschuhs establishment.
I compared several of the recipes found from various sources all claiming to have George’s original recipe. The recipes mostly matched and thus, here it is.
There are no changes to the ingredients because I simply rewrote the directions in my own words explaining as best I could as I went along. Thank you, George.
Thank you people who graciously shared the recipe. Believe me when I say, you don’t often taste pie like this. Delicious!
A VERSE TO SHARE
Shout for joy, O heavens; rejoice, O earth; burst into song, O mountains! For the LORD comforts his people and will have compassion on his afflicted ones. Isaiah 49:13
Michelle says
This looks very similar to "Poor Man's Pie," which my Mom used to make when I was child. So delicious! Another person commented about "Finger Pie," and I'm betting it's similar, as well. When making Poor Man's Pie, my Mom would pile the dry ingredients in the center of the unbaked pie shell, then pour the wet ingredients in and use her fingers to mix everything right in the shell. (Hence, another likely name: "Finger Pie.") Somewhere I have a sketchy recipe for Poor Man's Pie that is a guesstimate of how my Mom used to make it. So thank you for posting this; I'm going to find my recipe for Poor Man's Pie and compare them.
Wendi Spraker says
Hi Michelle!
Thanks so much for visiting Loaves and Dishes! I LOVE your description of "Poor Man's Pie" and how your mom would use her fingers to mix it all together - I bet that IS why it is maybe also called "finger" pie! Please please make your mom's Poor Man's Pie and send me a picture!! wendi(at sign)loavesanddishes(dot)net. I would LOVE to see it! Isn't it wonderful how dishes can take us right down memory lane? Love it!
Shae says
This pie sounds absolutely delicious! I am looking forward to trying it for Thanksgiving this year. However, I do have a question hwhat type of crust is best for this recipe deep dish or regular?
Wendi Spraker says
Hi Shae! I would recommend using the refrigerated pie crusts you find near the canned biscuits at the grocery. Use a glass or ceramic pie plate in a deep dish style. It would be too full for a shallow plate.
Denise Grimes says
Wendi, Thank you so much for this recipe. My grandma called it " Finger Pie" when I was a little girl. She has passed and my my mom has a recipe that is sketchy at best. So now we can have some real pie!! Thank you again.
Denise G.
Wendi Spraker says
Awwwwww. Denise. That is so touching. You are sooooo welcome! I hope it's everything you dreamed it would be. I would love to hear more about your sweet grandma and her finger pie and what you remember..... And maybe why it was called finger pie?
Kathryn Remini says
I grew up in Piqua, and my mother made a similar"milk pie" from leftover piecrust in a special little pie pan. She never had a recipe written down so this is a good start to the quest to recreate a bit of nostalgia from my childhood. Thank you. P.S. We had rhubarb in the backyard,too, and"put up" quarts in the freezer!
Wendi Spraker says
Hi Kathryn! So glad you stopped by! What part of the world do you live in now? If you can think of more details about your mothers milk pie - I would love to know! Pretty special memory that you have of your mom there. 🙂
Kathryn says
We're retired to Florida now ( where I was born). But my mom lived for a while on a farm in Versailles . The recipe was evaporated milk,sugar, cinnamon and some flour. We used a lot of evaporated milk! The pan is a Liberty - Belle of Bakeware, about 6" across that I still have. We had many Pennsylvania Dutch type recipes and traditions. I loved her butterscotch pudding!
Wendi Spraker says
Oh Kathryn! Such wonderful memories, eh? I'm going to have to look up your special pan! You know, it seems we used a lot of evaporated milk at my house too! Why? No idea because there was certainly no shortage of milk with a dairy farm every few miles. We are visiting Florida this weekend - St Pete, for our anniversary. Hoping to try some good restaurants! Do you know of any?
Kathryn says
Sorry to answer so late, but I wouldn't have been any help! We're on the other coast. Hope you missed all that rain and had a great get away.
Wendi Spraker says
We did have a great get away! Thanks so much!
Carol Barnes says
I love this recipe so much, I can hardly wait to try it. I saw one previous comment about adding cinnamon and/or nutmeg, and I think either or both of those would be wonderful additions, or just leave it as is. I will love it any way I make it. I love the clear instructions, too.
Wendi Spraker says
Carol!! Welcome!!! Thank you for leaving a comment!! Let me know how it turns out. It's a little different from most pies - so read through. Once you've made it once though - no problems. So glad to have you here. 🙂
Lisa Anne Jester says
I've never seen Sugar Cream Pie on any dessert menu, and ai've traveled extensively in The States, but it always graced my Grandma's overflowing dinner and special occasion table, in southern Indiana. One of my cousins has mastered her recipe. I don't suppose I'll eat that one anywhere else but our family events. It is heavenly, decadent, and charmingly simple at the same time. A mouthful is an invitation to turn back time. For me, that can only be done in priceless ways, and in moments snatched from the past. I daren't try to recreate a masterpiece. However, I believe I'll try my hand at your recipe. That keeps the sanctity of Grandma's Sugar Cream Pie intact! Grandma would be delighted. My cousin Mike, has the monopoly on Grandma's recipe, and it is fitting. I'll share tea and sweet memories with my beloved Grandma, while enjoying your recipe, as my mind drifts happily to treasured times at a dinner table, on "The Homeplace", out in the Indiana country. Thanks for the nudge...
Wendi Spraker says
Hi Lisa. Beautifully written and well said. Thank you so much for gracing my site with your lovely prose. :). I hope you enjoy this recipe. Let me know how it turns out. Love to grandma too. 🙂
Elaine says
Hi! Do you think instead of half and half I can use a non dairy coffee creamer?
Wendi Spraker says
Hi Elaine! Thanks for visiting! I have no idea. I guess you could try- but im not sure what is in non dairy creamer and I think it wouldn't firm up or end up tasting right. But....I've never tried it so I just can't say. My guess is, no.
Jessica says
Hi there, I'm making one right now with coconut milk, coconut cream and vanilla coffee creamer, as we are a non dairy household. I did add one more egg yolk to form it up a bit, as I remember what the consistency is supposed to be thanks to years of baking with my Grandma. I can let you know how it goes in about an hour!
Wendi Spraker says
I can’t wait to hear!
Carole says
You mentioned butterscotch pie. My dad (86) and my uncle (94) always talk about the butterscotch pie my aunt used to make. Unfortunately, she died and the recipie was never found. Do you have a good recipie? I'd love to surprise them with a wonderful memory from their past. Thanks so much!
Carole J.
Wendi Spraker says
Hi Carole! That has been on my radar for a long time! Time to get it out there to you! Please sign up for my newsletter (subscribe to the website) and That way you'll know when the recipe comes out. I'll try to have it out before then end of the summer!
Laurie says
Hi Wendi, I can't wait to make this. Sugar cream pies were special occasions when growing up. I however have only had frozen! I'm not sure why as my mom was an excellent cook. Have you ever had a transparent pie? Everyone loves it but the recipe seems to be local treasure.
Wendi Spraker says
Hi Laurie!! I've never heard of a transparent pie and now you have my interest up!! I'll be looking that up on my lunch break tomorrow. I have heard of a vinegar pie -which I'm dying to try. Maybe for Valentine's Day!! LOL. wouldn't that be funny?
Wendi Spraker says
Laurie - I looked up your transparent pie while on my lunch break. I HAVE A RECIPE FOR IT!! I think I will make it for dinner tonight and see how it is. 🙂 thanks!! If I like it you will probably find it here in a week or two. 🙂
Linda says
I grew up in Illinois and had never heard of Sugar Cream Pie. My husband and I took an anniversary trip one summer to southern Indiana and atr it for the first time. It became one of my all time favorites. When ved to Indiana about 20 years ago and have discovered that it is readily available here. I have never made it but now that I have the recipe I will. Another favorite pie is Strawberry Rhubarb Pie.
Wendi Spraker says
Hi Linda!! Welcome to Loaves and Dishes! I am SO GLAD that you came to visit! Isn't Sugar Cream Pie THE BEST?? I can remember eating Strawberry Rhubarb Pie as a kid too - but I haven't had any since moving to North Carolina. In fact Rhubarb grew wild in my back yard in Ohio!! Let me know how your sugar cream pie turns out - I can't wait to hear!
Jolene Bullis says
This looks like something my aunt used to make, only we cooked it in a double boiler on top of the stove and put it in a baked pie shell. My favorite pie! Okay, I actually like all pie, but this would be close to my favorite! I'm going to try the baked version - looks a lot easier!
Wendi Spraker says
Hi Jolene!!! I really hope you DO try this pie. It is devilishly tasty. Just remember to put all the ingredients in (I didn't the first time) and then watch when it starts bubbling in the oven really good and give it 10 mins of that and then it's done. It will finish "setting" up as it cools. Let me know how it turns out!!
Amy Brown says
This was a staple in my central Indiana family! Seems every family has their own twist and turn ... cinammon or nutmeg on the top seems to be a matter of debate. My grandmother and my brother in law's mom had the best I've ever eaten. I'll be trying this for the next family gathering for sure! Thanks Wendy!
Wendi Spraker says
Hi Amy!! How did I not know that you are from central Indiana?? I think this is definitely a Midwest favorite from the 50's - 70's. I hope you enjoy it. If you have any questions just let me know. 🙂
Pamela Buchanan says
Looks fabulous. I never heard of sugar cream pie before today. I guess my travels as a kid never took us to a spot that served it..... Will have to try it.
Maureen | Orgasmic Chef says
That's a beautiful pie but an even nicer story. George is the kind of restauranteur we need more of - someone who cares whether his guests leave happy.
I can't wait to watch for the bubbling and count ten minutes. 🙂
Wendi Spraker says
Hi Maureen. Thank you so much for visiting. I absolutely agree with you. The world is a much nicer place with folks like George in it! Enjoy the pie!
Elaine @ Dishes Delish says
This looks so delicious!! Reminds me of something my grandmother used to make. Awesome photo's as well Wendy!
Thanks for sharing,
Elaine
Wendi Spraker says
Thank you so much Elaine. I hope you enjoy it. 🙂
Marisa Franca @ All Our Way says
Southern Indiana's mom and pop restaurants all feature pies as their specialty. When my hubby would take his customers out to lunch invariably they would all get the pie. What was really popular was Coconut Cream Pie and although I've heard of Sugar cream Pie I think down in "our neck of the woods" it is called Vanilla Cream Pie. Your photos of it are beautiful, Wendi! Great job!!
Wendi Spraker says
Thanks so much Marisa. :). Coconut cream pie -mm so delicious!!! Do you have a favorite?
Bethanne says
I am making the Sugar Cream Pie as we speak! I hope I can wait for cool down and refrigeration. I was born in Texas, but grew up in Louisiana and don't remember my Mom or Grandma making this pie. They made a Buttermilk Chess Pie which is super delicious. Wendi Speaker, I was a decent pie crust maker, but I just can't do it anymore so I go to our local pie shop and buy a homemade unbaked crust or use the Trader Joe brand. Which leads me to the Coconut Cream Pie. I have been making Coconut Cream Pie Bars from Pinterest and it uses a fabulous easy, from scratch, short bread type crust. The filling is from scratch! Real whipping cream with a bit of powdered sugar to sweeten and topped with toasted coconut. My church group requests this each get together and it is made in a 13 x 9 pan. It is just heavenly. I would post, but don't know how. It is under Church Potluck Desserts or Desserts in my Pinterest. I do hope you try it once and can't wait til my Sugar Cream Pie is finished. Happy baking.
Wendi Spraker says
Hi Bethanne! I hope it turns out PERFECTLY for you! I'll try to find the Coconut Cream Pie Bars that you mentioned - they sound AWESOME! Also - thanks for the great tip about the Trader joes and how you get pie crusts from your local pie shop. Good one! Happy Baking to you - I hope you'll visit again! 🙂