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A photo of a slice out of a whole old fashioned sugar cream pie
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4.85 from 33 votes

Old Fashioned Sugar Cream Pie

A simple old Hoosier recipe from Gerschuh's in Greenville, OH
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: sugar cream pie, hoosier pie
Servings: 8
Calories: 400kcal
Author: Loaves and Dishes


  • 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 tsp vanilla
  • 1 9 inch pie shell
  • 2 tbs butter - cut into pea sized pieces
  • ½ tsp ground cinnamon


  • 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). 



  1. Firstly, watch the video that is  in the recipe card of Wendi making a sugar cream pie, that will help! 
  2. There is enough filling to make two thin pies or one very thick pie.  I always opt for the thick pie.  
  3. If you choose to make two pies instead of just one, bake for less time. 
  4. Bake the pie on a cookie sheet, as it could bubble over a little.
  5. 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). 
  6. Allow the pie to cool completely before cutting it or it will be a watery mess in the bottom of the pie plate. 
  7. I always allow mine to cool to touch on the counter and then place in the refrigerator for several hours before cutting. 


Calories: 400kcal