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.
- 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.
- Cinnamon – A small amount of cinnamon adds a very subtle spice to the top of the pie.
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.
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!
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!
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.
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!
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!
Amish Sugar Cream Pie Recipe
- 9" Pie pan
- Small mixing bowl
- Medium mixing bowl
- Measuring cup
- measuring spoons
- medium sized pot
- 1 9" frozen pie crust, thawed
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 cups half and half
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 cup butter
- 2 teaspoons vanilla extract
- 1 Tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 375ºF.
- Roll the pie crust slightly so it is just large than the pie pan. Press the crust into a 9” pie pan and pinch the edges to make a crimped design all the way around.1 9" frozen pie crust, thawed
- Line the pie crust with a piece of foil and fill it with pie weights. Par bake the crust for 10 minutes.
- Remove the crust from the oven and remove the pie weights. Set the crust aside to cool.
- Add the white sugar, salt, half and half, and heavy cream to a medium sized pot. Bring the mix to a boil, stirring occasionally.3/4 cup sugar, 1/4 teaspoon salt, 2 cups half and half, 1/2 cup heavy cream
- In a separate small bowl, whisk together the brown sugar and cornstarch.1/4 cup brown sugar, 1/4 cup cornstarch
- Slowly pour the hot cream mix into the brown sugar mix, whisking constantly.
- Pour the mix back into the pot and whisk in the butter. Return the pot to the stovetop and cook over medium low heat. Whisk constantly so the cream filling doesn’t burn on the bottom of the pot.1/2 cup butter
- Once the mixture has thickened, remove the pot from the heat and whisk in the vanilla extract.2 teaspoons vanilla extract
- Pour the filling into the par baked pie crust and shake the pan a little bit to make sure it is flat.
- Mix the sugar and cinnamon together to make the pie topping. Sprinkle the mix over the top of the pie.1 Tablespoon sugar, 1/4 teaspoon ground cinnamon
- Bake the pie for 25 minutes. Let the pie cool completely then place in the fridge for at least an hour. Slice and serve cold.