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
Christy says
Like Geri, this recipe is what brought me to your blog. I will be making this pie very soon! I have been playing with Sourdough for the last several months and I plan to make a dough using my starter. If our friends and family love it, we will be adding this to our food truck menu! Thanks for the history and share!
Wendi Spraker says
Hi Christy! Thanks for the comment, I appreciate it greatly! No worries about this pie recipe, it is a hit! With a tiny bit of practice, I can imagine that you could make 4 or 5 at a time. Take care and good luck! Let me know how it goes with the food truck!
Geri says
A friend asked if I could bake a Sugar Creme Pie. I had never heard of Sugar Creme Pie before...so, I researched it and came across your recipe. Your directions were pretty easy to follow and I did exactly what you instructed. I surprised my friend at the Superbowl party with the pie and recorded him eating the first piece. He closed his eyes and let all the flavor coat his palate...and he said,”Oh My! I NEVER had a homemade Sugar Creme Pie that has tasted so good!” Then he warmed it in the microwave and ate it very slowly and the look on his face was “PRICELESS.”
I also had a piece and it was delicious! Thank You for sharing your recipe! 5 Stars for sure!
Wendi Spraker says
Geri, That is the most perfect story I have ever heard. You brought tears to my eyes. Thank you for sharing! Congrats on conquering a more difficult pie as well!
Mrs. Walter says
Hi all. A variation of this recipe has been in my family a couple generations. It was a cheap pie during hard economic times.
FINGER PIE ... i know why! The version my grandma used had everythimg to do with mixing in the flour. My family version is: one homemade pie crust, one cup sugar, "one heaping Tbsp flour and a little bit more" dot with butter and sprinkle with cinnamon. Bakes in an hour. You must use fingers to blend the flour and sugar. Yes, it is written that way!
YOU MIX THE FLOUR INTO THE MILK AND SUGAR WITH YOUR INDEX AND NEXT FINGER! Yes, it was specific about using your fingers!
I live in Ohio. I made this once for my husband. He nearly freaked, as he often traveled the state and would buy several pies for his mother. He was sad when they closed. We have many of their pie pans.
I greatly appreciate your recipe. Believe it or not, my family version is really good, yes it thickens, but you HAVE to use the fingers to "stir" the sugar and flour into the milk.
I like your printed version much more.
Wendi Spraker says
Mrs Walter, Thanks so much for telling us all about finger pie! What fun! I'm glad you enjoyed the Sugar Cream Pie!
Dawn R Grace says
Best recipe ever
Yum. Thank u
Wendi Spraker says
Hi Dawn, I'm so glad you loved it!
Erica says
I grew up on Gerschuhs pies. When they closed, we started going to Wicks which are equally as good! Thank you for the memories! I'm making one for Christmas Day even though I'm many states away.
Wendi Spraker says
Hi Erica! I'm many states away now too and will probably make this same pie for Christmas! Thanks for leaving me a message, I hope you enjoy it!
Julie Cornelius says
I believe the reason it's called a finger pie is that people used to dump the ingredients directly into the pie shell and mix it with their fingers. That's howbmy great grandma used to make it.
Wendi Spraker says
Hi Julie, That's so interesting! Thanks for letting us know!
Cheryl Viehweger says
I'm definitely going to try your Sugar Pie.... This is my first time on your site... I'm so excited to check out all the recipes... Just at a glance... This sugar pie and recipes for collards has me happy to read the recipes and try some. I'm not a huge cook anymore but this site will end up being my go to!!! Thanks, Cheryl
Wendi Spraker says
Thanks Cheryl, if I can help you find a specific recipe, please just let me know!
Denise Fanklin says
As a Hoosier living near the Ohio line, Wicks is the standard for Sugar Cream Pie, I am giving this one a try. I just pulled mine out of the oven and it looks great, it the crust seems a bit to done. Any suggestions on how I can prevent this next time?
Wendi Spraker says
Hi Denise! If it seems that the crust is starting to get overdone, you can always use strips of aluminum foil to cover the crust edges. Just gently pull the pie from the oven, lay the aluminum foil on top of the crust edge and then gently put it back into the oven.
Rebecca says
I made this yesterday for Thanksgiving. I followed recipe only added a little nutmeg to the sugar/flour mixture and it was a hit!! My cousin said it was so good it was dangerous!! I made one big pie and just checked every 15 mins after the first hour. Total baking time about 1hr 45 mins. It was beautifully perfect
Wendi Spraker says
Hi Rebecca! Thanks for letting me know! I'm glad you enjoyed it!
Meredith Richardson says
Wow! This was super good. I watched the video twice before beginning assembly. I was really nervous because one of my egg yolks broke and started to solidify before I could get them mixed in. There were some yolk chunks. Then even after 10 minutes of bubbling through, the pie was still super jiggly in the middle. I baked an hour and 15 minutes. But I re-read the recipe notes which said after 10 mins of bubbling through, it was done no matter what.
Great news, the yolk pieces disappeared. Pie is creamy, flavorful, smooth. Much better flavor than the sugar pie my MIL makes. And I used store bought crust and it had that perfect slightly chewy texture.
Yum, yum, yum! Will make this again. Thanks to baker for her video and detailed instructions!
Wendi Spraker says
Hi Meredith! Thanks for coming back and letting me know! you've brought home an important point for me! I need to make sure that those videos are on point to help folks who have never made these recipes before!
Maella Peterson says
This pie is heavenly!! After moving to Indiana, I heard about their famous sugar cream pie. I thought there was no way I would like it, I was wrong! It is officially on our holiday pie table from here on. Thank you for sharing this easy to make, most delicious pie ever!
Marilyn Norfleet says
Easy to make. Delicious!!
Wendi Spraker says
Thanks Marilyn!
John M. Chrzanowski says
Im just retired from the Army and have heard people taslking about a sugar cream pie. I cant wait to try this recipe. I will let you know how it comes out. Thank you so much. John
Wendi Spraker says
Hi John, Thank you so much for leaving a comment. It takes a while to bake, but so worth it in the end. The hardest part is letting it cool completely before digging in!
Angela says
Followed recipe exactly and after baking 20 minutes it was still as runny as it was when I put it in pie crust. I do not recommend it at all.
Wendi Spraker says
Hi Angela,
Please note that the instructions say for it to bake until it has bubbled through for 10 minutes - about an hour in my own oven (but it could take longer) and the test is that when it only jiggles a little bit in the center, then it is done and it will finish thickening as it cools in the refrigerator. As an addition, I personally made the mistake of forgetting the flour once and it really never thickened up completely even after an hour and a half. This pie is a little more difficult to make than most, it doesn't act like a typical pie and it takes a long time to bake. Hope this helps.
Mary says
Can you make this old fashion cream pie with a different kind of sugar for a diabetic and what would be the best
Wendi Spraker says
Hi Mary, Thanks for asking. I don't have a recipe for a different kind of diabetic sugar, however, my friend Logan has a "copycat" recipe over on his site. Here's the link: . Hope this helps! Tell Logan that I sent you!