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
Nicky says
Tasty thanks for sharing.
Liz Walters says
I made this pie and it was so delicious my family wants another one thank you for the recipe
Wendi Spraker says
Hi Liz! You make them that pie, you kitchen rock star! :). Thanks for letting me know! Rock on!
me ckey says
would a graham cracker crust work
just don’t like regular crusts
Wendi Spraker says
I’m not sure if it would hold up to the oven
Andrea Saari says
I tried this recipe yesterday and it was GREAT! I did use brown sugar instead of white (I just like the flavor more). I made 1.5 times the recipe and filled two store-bought deep dish 9-inch pie shells. They weren't overflowing (the filling came up just below the fluting on the crust), so easier to handle for a notorious spiller like me. I had made sugar cream pies before, using a recipe that cooked the filling first. I never trusted the oven-baked recipes to set, but this one absolutely did! Turned out beautifully!
Wendi Spraker says
Andrea! Thank so much for letting me know!! :). How wonderful, TWO pies! :).
Moxie says
Wonderful recipe! Perfect in every way@
elina says
Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!
Wendi Spraker says
Hi Elina! You make my day with your cheery comments! I hope you enjoy the pie!
Tracy Hill says
My favorite pie is Grandma Opal' s Apple pie. My grandmother (Dorothy) was a fantastic cook and made an amazing apple pie. I was away from home several years ago and did not have her recipe so made Grandma Opal's instead. Love my grandma, but this recipe is better. My son says, "Mom, you make the best apple ever!" Wish i could take credit. Will be making the Sugar Cream Pie for Easter!
Wendi Spraker says
Oh Tracy! You have totally warmed my heart. That's what these foods are about honoring and remembering our loved ones and special memories. 🙂
David says
I just ran across this on Pinterest. Growing up in Greenville, I ate many times at Gerschuh’s. It was one of my grandmothers favorite spots. He would give out most of his recipes. Except for the old fashioned cream pie. He knew just about all of his customers names as almost everyone in town was a regular. When he retired, he gave one of the Dayton newspapers the recipe to publish along with an interview. My sister has the recipe and makes it occasion. I will need to check with her to do an actual comparison. Your pictures look really good and I am going to have to try myself to make the pie! Thanks again for the memory.
Wendi Spraker says
Hi David! Thanks for the memories you have shared.
Moxie says
Its beautiful!
Angela says
I cannot wait to try this recipe! My parents are from Greenville/Arcanum, and this was my Dad's favorite pie-one of the few desserts he was always sure to eat! We always left Grandma's and headed back to Columbus with a sugar cream pie for later! My dad is gone now, and I'm making this in honor of him! Thanks for bringing to life a great memory for me!
Wendi Spraker says
Awww Thanks for letting me know Angela. Special memories!
Tracy Swafford says
OMG, Feel like I traveled back in time hearing about Gerschuh’s in Greenville, Ohio. I was born in Dayton, Ohio and grew up in Englewoood, Ohio. In the early to mid 70’s, we owned a cottage on Lake Saint Mary’s. This cottage was a weekend getaway (especially for my Dad). We would leave on Friday afternoon head up Route 49 to Greenville then 127. Sunday we would head back to Dayton and stop at Gerschuhs for dinner. My Mom and Dad loved their pies. My Dad is now 85 and born in New Paris, Ohio. We also used to go to a smorgasbord called Fort Black Buffet in New Madison, Ohio. My Dad always ranted and raved about their sugar cream pie also. We are having Thanksgiving at our home and he will be here. I always make him a “surprise” pie each year for Thanksgiving. Sugar Cream Pie will bring a great big smile to his face, hearing the recipe is from Gerschuhs will bring tears. My Mom would enjoy this as well, although she would not remember as she is in assisted living with Alzheimer’s Dementia. Bless you for sharing this recipe. I will read all the additional tips as I’ve tried other Sugar Cream Pie recipes and failed, miserably. This was very frustrating as I rate myself as a very good cook (make my own pie crusts, egg noodles, etc.)
Wendi Spraker says
Hi Tracy! Wasn't Gerschuhs a very special treat? There just aren't places like that any more. I wonder if George had any idea how many lives he touched and special memories he made possible? What a special gift to the world! Thanks also for fixing this as a special treat for your dad. He loves you a lot, you know, I'm sure. 🙂
Tracy says
Hello. Yes, always looked forward to stopping by Gerschuh’s in Greenville. Sadly, many places (like Gerschuh's) have closed. Reading your recipe about their pies, brought back many memories. I made the Old Fashioned Sugar Cream Pie, successfully, for Thanksgiving. We were stuffed full from dinner, no one had room for dessert. Later, I cut a slice of pie and brought it to my Dad. He took one look at it and said, “where did you get the recipe for Old Fashioned Sugar Cream Pie from Getschuh’s?” Amazed me that one look (he is 85) at a dessert and my Dad knew what is was and where it came from. Like you, I wonder if George realized how many peoples lives he touched? At least he was gracious enough to share his recipe. If George is still with us or in heaven will know Gerschuh’s closed their doors, although remains open in our hearts and memories. Thanks again!
Wendi Spraker says
You couldn't be more welcome! It really warms my heart that your dad knew instantly what kind of pie he was looking at! 🙂 Please give your dad an extra squeeze from me! 🙂
Jeremy says
I'm now 81 and I remember my great grandmother's FRIED CREAM PIE. Probably like this one, but only half as thick. OMG what a treat.
Wendi Spraker says
Hi Jeremy! Fried Cream Pie sounds HEAVENLY! I would LOVE to know how she made it and what it was exactly. It does sound like a treat - for sure! Thank you for visiting, I hope you will come back soon!
Rebecca says
Do you blind bake the shell using weights before adding the custard and baking?
Wendi Spraker says
Hi Rebecca, Thanks for visiting! I did not prebake the pie shell at all. I used the refrigerated pie crust that is available in the diary section of the grocery, Pillsbury brand. I place it in the pie plate and then pour the custard over - as is. Thanks!
Ginger says
Would you happen to have a recipe for the old fashioned butterscotch pie?
Wendi Spraker says
I actually do. Here it is.... https://www.loavesanddishes.net/old-fashion-butterscotch-pie/
J. D. Ike says
I have made this pie twice.We used to eat at the Greenville restaurant when we were at hair shows there. This Sugar Cream pie and the one you stir with your finger are two different pies. There are similar but a little different. this one has an almost custard type filling. I made this today for Christmas dinner and everyone loved it so please try it. Thanks for all imput.
Wendi Spraker says
Thanks for your recollections JD. :). Good memories. 🙂
Joyce says
I would like to have the sugar. Team pie recipe that you stir with your fingers! My mother-in-law made it all the time but left no recipe! We have tried many recipes but none are exactly like the one she made which had no eggs and was delightfully soft!
Wendi Spraker says
Joyce,
Sounds terrific! I wish I had a recipe for that one! If I ever come across one, I'll be sure to post it here!!! Thank you for the comment!
Heather says
Should this be cooled then stuck in the fridge or its the fridge after it stops bubbling? Wasn't very clear above on this. Also can u use a frozen pie crust and if so does it need baked first?
Wendi Spraker says
Hi there,
You should finish baking the pie, then set it out to cool - then once it is cooled down to room temp, put it in the fridge. You can use the frozen type pie crust, but let it come to room temp first - it doesn't have to be baked first.
Thanks!
Larry says
I just had to comment and say THANK YOU! I grew up in Greenville OH and I remember when I was little my grandfather used to take me to his (our) favorite place to eat and it was Gerschuhs. Our favorite pie to get together was the old fashioned cream pie and he would always drink his coffee and give me the last bite 😀 It was sad when it was torn down and we lost our favorite spot... and our pie because no other place could compare. My grandfather passed away not to long ago and I wanted to try to make my Pappy's favorite pie for the holidays and when I read that this was the recipe from Gerschuhs I couldn't help but to get a little teary eyed and a lump in my throat. Finding this really made me feel like that he is with me. I can't thank you enough.
Wendi Spraker says
Larry- that is so touching. Thank you for writing. That is why I write this website. Food brings back memories - especially beautiful ones like this. Thank you for sharing. 🙂