{"id":58804,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sugar-cream-pie\/"},"modified":"2024-02-01T16:05:03","modified_gmt":"2024-02-01T22:05:03","slug":"sugar-cream-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sugar-cream-pie\/","title":{"rendered":"Sugar Cream Pie"},"content":{"rendered":"<p>Sugar cream pie, aka &#8220;Hoosier pie,&#8221; is a rich, custard-filled pie with warm notes of cinnamon on top of a flaky, buttery crust. This pie is an Indiana classic (it\u2019s actually their official <a href=\"https:\/\/www.tasteofhome.com\/collection\/50-pies-for-50-states\/\" data-name=\"www.tasteofhome.com\/collection\/50-pies-for-50-states\/\" data-module=\"content engagement\" data-position=\"embedded links\">state pie<\/a>!). It first originated in the 1800s thanks to the Indiana Amish and Shaker communities. Sugar cream pies are so easy to make and require only a few pantry staples that you probably already have on hand.<\/p>\n<h2>Sugar Cream Pie Ingredients<\/h2>\n<ul>\n<li><strong>Single-crust pie dough:<\/strong> Feel free to make your own single-crust pie dough with our recipe at the bottom of this page, or go with a store-bought one. See what our Test Kitchen pros picked for the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">best premade pie crust<\/a>.<\/li>\n<li><strong>Sugar:<\/strong> As the pie&#8217;s namesake, sugar delivers all the sweet goodness in the pie.<\/li>\n<li><strong>Cornstarch:<\/strong> Cornstarch thickens the pie to give the filling its smooth, custard texture.<\/li>\n<li><strong>Vanilla:<\/strong> A splash of vanilla adds a delicately sweet and subtly floral aroma to this pie.<\/li>\n<li><strong>Cinnamon:<\/strong> A sprinkle of cinnamon adds a warm, cozy flavor and a bit of color.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950554\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_1_SSedit.jpg?fit=700%2C1024\" alt=\"Sugar Cream Pie Thvs23 58705 Mr 11 06 23 Sugarcreampie 1 Ssedit\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. On a lightly floured surface, roll out the dough to a 1\/8-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to a 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the crust for 30 minutes.<\/p>\n<h3>Step 2: Fill with pie weights<\/h3>\n<p>Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Fill the foil-lined crust almost all the way to the top with the weights, or else your crust won\u2019t be weighed down enough, and it will bubble up and shrink!<\/p>\n<h3>Step 3: Parbake the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_2_SSedit.jpg?fit=700%2C1024\" alt=\"Sugar Cream Pie Thvs23 58705 Mr 11 06 23 Sugarcreampie 2 Ssedit\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the crust on a lower oven rack until the edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Continue baking until the bottom is golden brown, three to six minutes. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 375\u00b0.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If the pie crust starts bubbling up, prick the pie with a fork to allow the air to escape.<\/p>\n<h3>Step 4: Cook the sugar, cornstarch and milk<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_3-SSedit.jpg?fit=700%2C1024\" alt=\"Sugar Cream Pie Thvs23 58705 Mr 11 06 23 Sugarcreampie 3 Ssedit\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a large saucepan, whisk together the sugar and cornstarch. Whisk in the milk until the mixture is completely smooth. Bring the mixture to a boil. Reduce the heat, and cook and stir for two minutes or until thickened and bubbly.<\/p>\n<h3>Step 5: Add the butter and vanilla<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950558\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_4_SSedit.jpg?fit=700%2C1024\" alt=\"Sugar Cream Pie Thvs23 58705 Mr 11 06 23 Sugarcreampie 4 Ssedit\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove the mixture from the heat. Whisk in the butter and vanilla until fully incorporated.<\/p>\n<h3>Step 6: Assemble the pie<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950559\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_5_SSedit.jpg?fit=700%2C1024\" alt=\"Sugar Cream Pie Thvs23 58705 Mr 11 06 23 Sugarcreampie 5 Ssedit\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Carefully pour the filling into the pie crust. Use a rubber spatula to scrape all the filling into the crust. Sprinkle the top all over with cinnamon. Use as much or as little as you like!<\/p>\n<h3>Step 7: Bake and chill<\/h3>\n<p>Bake the pie until the crust is golden brown, 15 to 20 minutes. Cool the pie to room temperature on a wire rack. Refrigerate the pie until it&#8217;s completely chilled.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try a different crust:<\/strong> For a change of pace, try baking this pie in a crumb crust. There are a ton of genius <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">crumb crust ingredients<\/a> to choose from, like graham crackers, Nilla wafers, gingersnaps and even crushed ice cream cones.<\/li>\n<li><strong>Add a little more spice:<\/strong> Add 1\/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. A mix of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall spices<\/a> will make your pie taste heavenly!<\/li>\n<li><strong>Swap in a richer milk:<\/strong> If all you have on hand is whole milk, buttermilk or half-and-half, use that! Anything with a higher fat content than the 2% milk this sugar cream pie recipe calls for can be swapped in; just note that the pie will taste richer (darn!). However, don\u2019t swap in something with less fat than 2% milk, like skim, fat-free or almond milk.<\/li>\n<\/ul>\n<h2>How to Store Sugar Cream Pie<\/h2>\n<p>To store, cover the sugar cream pie tightly in storage wrap, and keep it in the fridge for up to four days. You could also store slices of the pie in an airtight container. We do not recommend freezing this pie, though. If you know <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-a-pie\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-a-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to freeze a pie<\/a>, you\u2019ll know that custard-based pies do not freeze very well.<\/p>\n<h2>Sugar Cream Pie Tips<\/h2>\n<h3>How do I make a single-crust pie dough?<\/h3>\n<p>To make a single-crust pie dough from scratch, grab a large bowl, and whisk together 1-1\/4 cups all-purpose flour and 1\/4 teaspoon salt until well combined. Cut in 1\/2 cup cold butter until the mixture is crumbly. Gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, and wrap the dough with storage wrap. Refrigerate for at least one hour.<\/p>\n<h3>Can I make sugar cream pie dairy free?<\/h3>\n<p>We have not tested a dairy-free sugar cream pie. However, if you\u2019d like to try at your own discretion, we recommend using a full-fat coconut milk in place of the 2% milk (be prepared for a slight coconutty taste) and a really nice <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegan-butter\/\" data-name=\"www.tasteofhome.com\/collection\/vegan-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegan butter<\/a> brand in place of the butter in the sugar cream pie recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you,\u00c4\u00f4ll see why!<\/p>\n","protected":false},"author":7955,"featured_media":776688,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,303971,304158,304173,304328,305271,306366,306125,304288,305487,304338,303966,303887,306848,304348,304268,305384,305374,303991,306336,324623,304150,303883,307609],"categories-v2":[311902,308500,310461,309438,309455,308988,308984,308481,309216,312255,311897,259620,310796,308992,308495,308478,309603,309000,259483,309396,309381,308515,312199,309177,309434,308476,310587],"coauthors":[342012],"recommended_recipes":[{"post_title":"Key Lime Cream Pie ","post_link":"\/recipes\/key-lime-cream-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Key-Lime-Cream-Pie-_EXPS_FT25_235337_AC_0521_1.jpg"},{"post_title":"Peanut Butter Cream Pie","post_link":"\/recipes\/peanut-butter-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Cream-Pie_EXPS_FT23_2083_EC_111023_3.jpg"},{"post_title":"Strawberry Cream Cheese Pie","post_link":"\/recipes\/strawberry-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cheese-Pie_EXPS_TOHVP23_20324_MF_11_09_StrawberryCreamCheesePie_1_RMS.jpg"},{"post_title":"Blueberry Cream Pie","post_link":"\/recipes\/blueberry-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Cream-Pie_EXPS_FT23_1825_ST_1107_13.jpg"},{"post_title":"Chocolate Cream Cheese Pie","post_link":"\/recipes\/chocolate-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Cream-Cheese-Pie_EXPS_TOHD24_4201_MelissaPatterson_9.jpg"},{"post_title":"Chocolate Cream Pie","post_link":"\/recipes\/chocolate-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Cream-Pie_EXPS_FT23_13037_ST_1110_8.jpg"},{"post_title":"Cream Cheese Blueberry Pie","post_link":"\/recipes\/cream-cheese-blueberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cream-Cheese-Blueberry-Pie_EXPS_TOHJJ25_27043_DR_11_28_7b.jpg"},{"post_title":"Sour Cream Sugar Cookie Cake","post_link":"\/recipes\/sour-cream-sugar-cookie-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Sour-Cream-Sugar-Cookie-Cake_EXPS_TOHD24_222050_JuliaHartbeck_4.jpg"},{"post_title":"Bread Pudding Pie","post_link":"\/recipes\/bread-pudding-pie\/","post_image":"\/wp-content\/uploads\/0001\/01\/Bread-Pie_EXPS_TOHAM20_244686_E11_08_9b.jpg"},{"post_title":"Pineapple Cream Pie","post_link":"\/recipes\/pineapple-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28984_CW1794335D39.jpg"},{"post_title":"Cream Cheese Pineapple Pie","post_link":"\/recipes\/cream-cheese-pineapple-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Cream-Cheese-Pineapple-Pie_EXPS_TOHD25_7806_ChristineMa_6.jpg"},{"post_title":"Cream Cheese Pumpkin Pie","post_link":"\/recipes\/cream-cheese-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/Cream-Cheese-Pumpkin-Pie_EXPS_TOHD24_38485_ChristineMa_11.jpg"},{"post_title":"Pistachio Cream Pie","post_link":"\/recipes\/pistachio-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23477_QC854037D8.jpg"},{"post_title":"Chocolate Chip Ice Cream Pie","post_link":"\/recipes\/chocolate-chip-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Chip-Ice-Cream-Pie_exps36011_SD2401786B02_21_3bC_RMS.jpg"},{"post_title":"Candy Cane Pie","post_link":"\/recipes\/candy-cane-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Candy-Cane-Pie_EXPS_TOHcom23_36923_DR_10_11_7b.jpg"},{"post_title":"Apple Cream Cheese Pie","post_link":"\/recipes\/apple-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28526_SD1191049D11B.jpg"},{"post_title":"Maple Cream 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Pie","post_link":"\/recipes\/caramel-apple-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7351_CW1792C31A-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sugar-Cream-Pie_EXPS_GHBZ18_58705_E08_15_2b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sugar-cream-pie\/","name":"Sugar Cream Pie","datePublished":"2018-01-01","dateModified":"2024-02-01","prepTime":"PT40M","cookTime":"PT15M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_EXPS_GHBZ18_58705_E08_15_2b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you\u2019ll see why!","recipeIngredient":["Dough for single-crust pie","1 cup sugar","1\/4 cup cornstarch","2 cups 2% milk","1\/2 cup butter, cubed","1 teaspoon vanilla extract","1\/4 teaspoon ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"Preheat the oven to 450\u00b0F. On a lightly floured surface, roll out the dough to a 1\/8-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to a 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the crust for 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_1_SSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill with pie weights","text":"Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Editor\u2019s Tip: Fill the foil-lined crust almost all the way to the top with the weights, or else your crust won\u2019t be weighed down enough, and it will bubble up and shrink!"},{"@type":"HowToStep","name":"Parbake the crust","text":"Bake the crust on a lower oven rack until the edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Continue baking until the bottom is golden brown, three to six minutes. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 375\u00b0. Editor\u2019s Tip: If the pie crust starts bubbling up, prick the pie with a fork to allow the air to escape.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_2_SSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the sugar, cornstarch and milk","text":"Meanwhile, in a large saucepan, whisk together the sugar and cornstarch. Whisk in the milk until the mixture is completely smooth. Bring the mixture to a boil. Reduce the heat, and cook and stir for two minutes or until thickened and bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_3-SSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the butter and vanilla","text":"Remove the mixture from the heat. Whisk in the butter and vanilla until fully incorporated.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_4_SSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the pie","text":"Carefully pour the filling into the pie crust. Use a rubber spatula to scrape all the filling into the crust. Sprinkle the top all over with cinnamon. Use as much or as little as you like!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sugar-Cream-Pie_THVS23_58705_MR_11_06_23_SugarCreamPie_5_SSedit.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and chill","text":"Bake the pie until the crust is golden brown, 15 to 20 minutes. Cool the pie to room temperature on a wire rack. Refrigerate the pie until it's completely chilled."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 418 calories","fatContent":"24g fat (15g saturated fat)","cholesterolContent":"66mg cholesterol","sodiumContent":"275mg sodium","carbohydrateContent":"47g carbohydrate (28g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":46,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Midwest","video":{"@type":"VideoObject","name":"Sugar Cream Pie","description":"You don't have to be a Hoosier to love Indiana's state pie","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/LreBAqIz\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/LreBAqIz-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Erin334"},"reviewBody":"I seen a comment on here where Someone was complaining  About the recipes not being printed and I just wanted to make it clear that if you know what you're doing the recipe is written down just click on print","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mike765"},"reviewBody":"Not sure what we do wrong, but these pies are always too runny after refrigerating them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"I love this pie and have made it many times over the years for family, friends, and church socials. I use half-and-half and 2 teaspoons vanilla for a richer-tasting pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristaJohnson Awomoyi","givenName":"KristaJohnson","familyName":"Awomoyi"},"reviewBody":"A great sugar cream pie (I say as a born-and-bred Hoosier myself). Know that the filling will still be very jiggly when the time in the oven is done. I was worried it would never set. Letting it cool on the kitchen table, it was visibly more firm in 15-20 minutes. After several hours in the fridge, the filling was nice and firm -- a beautiful texture! Flavor is nice and vanilla-y but not overwhelmingly so.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FrankieLeftwich"},"reviewBody":"This is an easy wonderful pie.  I used one cup of 2% milk and 1 cup of whipping cream.  It thickened up in half the time of using all 2% milk and was just a little richer.  I made it both ways.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DianaEggleston"},"reviewBody":"This is the perfect recipe for sugar cream pie. My family who lives in Indiana loved it. it is good warmed or chilled. I did use nutmeg instead of cinnamon.  Thanks for sharing recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ubu"},"reviewBody":"My husband and I watched a program on PBS about pie places across the country. They featured a pie from Indiana which I had never heard of...Sugar Cream Pie. I went to Taste Recipes, and this one sounded and looked just like the one on the program. I can tell you after one bite, this will be a family favorite!! I love the sweet taste of cream without that egg custard taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedUmbrella"},"reviewBody":"My daughter\u2019s other side of the family has been making this pie for generations for the holidays. In Pennsylvania, some call it \u201cMilk Pie.\u201d","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Caramelizedonions39"},"reviewBody":"Very unique recipe taste almost like a regular custard pie but is a little lighter, since there are no eggs. It doesn't have a lot of flavor but not a bad pie","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"I have been wanting to make this pie for years, and finally did. It was everything that I thought it would be, creamy, silky, with the flavors of butter and vanilla coming through. I did read the reviews, and added a dash of nutmeg with the cinnamon on top. And, I cheated with the pie crust and used a Pillsbury crust from the dairy case - but baking it in the microwave for 5 minutes on high power (my mother-in-law taught me that trick). I will make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SKC4Christ"},"reviewBody":"It's not REAL INDIANA Sugar Cream Pie without a sprinkle of nutmeg with the cinnamon. That's essential.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sapphaire"},"reviewBody":"i made this pie over the weekend and my family loved it! I used regular milk instead of the 2% and I used a graham cracker crust verses the pastry for single crust pie and it was awesome! I have no complaints and once it came out of the oven and cooled in the fridge it went until the next day  and my family went crazy. I've never had nor heard of a Sugar Cream Pie before but this is our go to quick dessert in my house. Thanks!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Martha"},"reviewBody":"I love Sugar Cream Pie. Most Sugar Cream Pies have cream in them which is wonderful but is also high in calories. This version using 2% milk, is a very tasty lower calorie version. I will save this recipe for the future. The only thing I did was add another 1\/2 recipe of the pudding so it would fill the pie shell.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dschultz01"},"reviewBody":"This pie is excellent.  We prefer it warmed, so I warm each slice in the microwave before serving.  Makes for a great dessert when you are out of eggs!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy"},"reviewBody":"this is good pie nut I like to sprinkle nutmeg on the top instead for cinnamon","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dmarie59"},"reviewBody":"This is good, but it's better with brown sugar and whipping cr?me (instead of milk).  Yumyum!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jujubee1986"},"reviewBody":"This is a recipe here in Indiana passed down several generations. We use while milk for better flavor. But, have a family version using water and less sugar called poor man's pie during war rationing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Iamchacha"},"reviewBody":"My mom made a similar buttermilk pie. Had a bit more tang but delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TheresaJones Emerson","givenName":"TheresaJones","familyName":"Emerson"},"reviewBody":"My family loved this pie.  I was worried about it being too runny because it was very jiggly when I first took it out of the oven.  After chilling for about 4 hours, the pie firmed up enough, and texture was perfectly creamy.   The only thing I did different was added a little nutmeg with the cinammon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"murrell006"},"reviewBody":"This recipe is almost exactly like my mother-in-laws who is from IN","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Sugar Cream Pie","description":"You don't have to be a Hoosier to love Indiana's state pie","url":"https:\/\/cdn.jwplayer.com\/videos\/LreBAqIz-Uot7Fvi8.mp4","duration":"1m12s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/5a2x23t712f1w55jspy08ryky373y1x7.jpg","advertising":"","jw_id":"LreBAqIz","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/LreBAqIz-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/LreBAqIz\/poster.jpg?width=720","jw_publish_date":"2018-06-12T00:00:00"},"rms_legacy_id":"58705","romance_copy_dek":"This rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you\u2019ll see why!","enhanced_recipe_title":"Best Sugar Cream Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie","IngredientText":"Dough for single-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cornstarch","IngredientText":"1\/4 cup cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups 2% milk","IngredientText":"2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, cubed","IngredientText":"1\/2 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground cinnamon","IngredientText":"1\/4 teaspoon ground cinnamon"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sugar-Cream-Pie_EXPS_GHBZ18_58705_E08_15_2b.jpg","RecipeId":58705,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sugar Cream Pie Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"29928\" ol-id=\"T073NT2\"]","RecipeAttachmentFileName":"Sugar-Cream-Pie_EXPS_GHBZ18_58705_E08_15_2b.jpg","ContributorId":null,"Firstname":"Laura","Lastname":"Kipper","City":"Westfield","StateDescription":"Indiana","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. + chilling Bake: 15 min. + chilling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Sugar Cream Pie","SubmittedTitle":"Sugar Cream Pie","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_GHBZ18_58705_E08_15_2b.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":15,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sugar Cream Pie","OriginalSourceProject":"Sugar Cream Pie","ContestPlacement":"","Trailer":"<br><b>Test Kitchen Tips<\/b>\r\n<li>This delicious creamy treat is an egg-free way to enjoy a custard-like texture.<\/li>\r\n<li>Need a <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-pies\/\">Thanksgiving pie<\/a>? Add 1\/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!<\/li>\r\n<li>For a change of pace, try baking this pie in a crumb crust. Check out 11 of our most genius <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\">crumb crust ideas<\/a>.<\/li>","Metadescription":null,"DigitalHeadnotes":"I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it \"Hoosier\" sugar cream pie. \u2014Laura Kipper, Westfield, Indiana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 450\u00b0. On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. 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Cool on a wire rack; refrigerate until chilled.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Pie Baking","ID":111710}],"Course":[],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Desserts","ID":89560},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Make-Ahead","ID":304348},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Custard Pies","ID":306366},{"Name":"Pies","ID":306336},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein. 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Shape into a disk; wrap and refrigerate 1 hour."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<br><b>Test Kitchen Tips<\/b>  <li>This delicious creamy treat is an egg-free way to enjoy a custard-like texture.<\/li>  <li>Need a <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-pies\/\">Thanksgiving pie<\/a>? Add 1\/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!<\/li>  <li>For a change of pace, try baking this pie in a crumb crust. Check out 11 of our most genius <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\">crumb crust ideas<\/a>.<\/li>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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