Amish Sugar Cream Pie

This Amish sugar cream pie recipe is sweet, rich, and oh-so-creamy! A delicious custard pie, it’s surprisingly effortless and perfect for any occasion.

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Amish cream pie is very similar to southern-style chess pie and is even easier to make. Eight simple ingredients create the pie filling. Using a store-bought pie crust will save you tons of kitchen time. The sugar and cinnamon topping is the perfect finishing touch. Desserts don’t need to be complicated to be great, and this simple sugar cream pie proves it!

Amish Sugar Cream Pie Recipe

Amish sugar pie is essentially a thick, custard pie with a slightly crunchy sugar topping. It is almost like a giant crème brûlée baked into a pie crust. Sounds amazing, right?!

One thing that makes this pie extra special is that it is egg-free, unlike most custard pies. This makes it perfect for anyone who has an egg allergy but still craves the sweet taste of custard. This pie is so incredible that it is actually the unofficial state pie of Indiana. The Hoosier state sure picked a delicious pie to represent their area! But you don’t have to travel to Indiana to try Amish sugar cream pie. Just grab this great recipe and a few pantry staples, and make your own creamy pie at home.

I love serving this pie with fresh berries and a little bit of whipped cream on the side. It is also perfect all on its own. I know that this Amish sugar cream pie is going to be one of your go-to dessert recipes. It is so simple and so sweet that no one can resist a nice, big slice!

Ingredients for Amish Sugar Cream Pie

See recipe card below this post for ingredient quantities and full instructions.

Frozen pie crust – I like to use store-bought, frozen pie crust to make the recipe even easier. You can use a homemade crust if you’d like. Try my pie crust recipe for a beautiful, flakey crust, or use your own pie crust recipe. Just be sure to follow the directions and blind-bake the uncooked pie shell before adding the creamy filling.
Sugar – White granulated sugar is used to sweeten the pie and as the topping for the sugar pie.
Salt
Half and half
Heavy cream – A mix of half and half and heavy cream is best. All cream makes the pie much too dense, but you do want the richness that this ingredient adds.
Brown sugar – Light brown sugar is perfect for making Amish sugar pie.
Cornstarch – Cornstarch helps thicken the pie as it cooks.
Butter – Unsalted butter is perfect for this recipe as there is already salt added to the mix.
Vanilla
Cinnamon – A small amount of cinnamon adds a very subtle spice to the top of the pie.

Variations

Here are a few ingredient substitutes and recipe variations you may want to try.

Use coconut oil in place of butter for a slightly tropical flavor.
Use light brown sugar instead of white sugar to sprinkle over the top of the pie. This will give the pie a deeper brown color and add a molasses flavor.

large glass bowl of cream, sugar and cornstarch with a metal whisk.

large pot with cream and butter with a metal whisk.

How to Make Amish Sugar Cream Pie

Prepare: Preheat your oven to 375 degrees F.
Par-bake the crust: Roll out the thawed pie crust, and press it into a 9” pie pan. Gently place a piece of aluminum foil or parchment paper across the unbacked pie crust. Then, fill it with pie weights or dried beans. Par-bake the crust for about 10 minutes. The crust will not be completely cooked! Remove the pie weight and set it aside to cool.
Make the filling: Add the sugar, salt, half and half, and cream to a medium pot and whisk. Bring to a boil. In a separate small bowl, whisk together the brown sugar and cornstarch. Then, whisk this mixture into the hot cream. Add in the butter and cook the vanilla custard filling over medium heat until thickened, whisking constantly. Stir in the vanilla extract.
Fill the pie: Pour the pie filling into the par-baked pie crust, and shake the pie a little to make the filling smooth.
Add the topping: Sprinkle the brown sugar and cinnamon over the top of the pie.
Bake: Bake the pie for 25 minutes in the preheated oven. The pie will be set in the center, and the top will be golden brown.
Cool: Let the pie cool in the fridge for at least an hour or at room temperature for two hours. Then, slice, and serve! Add a little fresh fruit or whipped cream to really take the pie to the next level!

Slice of amish sugar cream pie sitting on a white round plate with a silver fork.

Quick Tip

Amish sugar cream pie will slice best when it is very cold. I like to refrigerate the pie overnight and serve it the next day. While it can be eaten right after baking, the chilled pie tastes absolutely incredible and will hold its shape even better when sliced!

How to Store Amish Sugar Cream Pie

If you happen to have leftover pie, keep it loosely covered in the fridge for 5-6 days. You can also move the pie from the pie pan, and place it in an airtight container to keep it well sealed.

Amish sugar cream pie is best when served fresh. Custard pies in general do not freeze well. I would recommend not freezing this dessert and just making it anytime you are ready to enjoy a delicious, fresh pie!

FAQs

What is the origin of sugar cream pie?

Sugar cream pie dates back to the early 19th century when it was first made in North Carolina by Quaker settlers. The pie slowly became popular in the surrounding states and is even the unofficial pie of Indiana. This creamy pie is part of the main culture of many Amish communities and Shaker communities.

What are other names for sugar cream pie?

Sugar cream pie is also called Hoosier pie, Indiana sugar cream pie, and desperation pie. It has also been called crack pie because it is so tasty that it’s said to be addictive. The name Hoosier sugar cream pie comes from the popularity of this dessert in Indiana. The name desperation pie points to the origin of the dessert and how ingredients, like eggs, were hard to find in the 1800s, resulting in the simple ingredients being used in “desperation” for dessert. No matter the name, it is still delicious!

What is the most eaten pie in the world?

Apple pie is the most popular type of pie in the United States. Tomato pie is popular in South Korea, Shepherd’s pie is the most eaten in the UK and lemon pie is pretty popular in Mexico. Every area has its favorite, and they all sound pretty good to me!