Hoosier Pie or Indiana Sugar Cream Pie! EGGLESS

Alright, friends—let me tell you about this sweet little slice of heaven called Hoosier Pie, also known as Indiana Sugar Cream Pie. It’s like a warm hug from the Midwest, made with a buttery crust and a silky, sweet custard that somehow manages to have zero eggs—yes, you read that right, eggless! Imagine that rich, creamy filling with hints of vanilla and cinnamon, bubbling up golden in the oven. It smells like Sunday morning cozy and tastes like a secret family tradition passed down in kitchens where everyone grabs seconds before dinner even starts. If you’ve never met this pie before, get ready to add a new classic to your dessert lineup.

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Ingredients

For the Main Dish:

• 1 9-inch pie crust (store-bought or homemade)
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

How I Make It

Step 1:

Start by preheating your oven to 350°F. Set your pie crust into a 9-inch pie pan, gently pressing it into place and crimping the edges if you like a pretty rim. No need to prebake it — this pie bakes all at once.

Step 2:

In a medium saucepan, whisk together the sugar, flour, cinnamon, and salt. Slowly add the milk and heavy cream, whisking constantly to avoid lumps—this makes the filling beautifully smooth.

Step 3:

Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens to a creamy custard that coats the back of a spoon—about 8-10 minutes. Remove from heat and stir in vanilla extract.

Step 4:

Pour the custard into your prepared crust, smoothing the top. The filling should look glossy and thick with little waves in it.

Step 5:

Bake the pie in the preheated oven for about 45-50 minutes until the filling is set and the crust is golden brown. If the crust edges brown too quickly, tent them with foil halfway through.

Step 6:

Let the pie cool completely on a wire rack before slicing. The filling will firm up as it cools, giving you that classic slice-perfect texture.

Variations & Tips

• Use half-and-half instead of heavy cream for a lighter version.
• Swap cinnamon for nutmeg or add a pinch of ground ginger for a warm twist.
• Add a sprinkle of powdered sugar or a dollop of whipped cream just before serving.
• If your filling seems too runny, stir in another tablespoon of flour and cook a minute longer.
• For a nuttier flavor, sprinkle chopped pecans on top before baking.

How I Like to Serve It

Indiana Sugar Cream Pie is the perfect finale to fall family dinners, especially paired with a steaming cup of coffee or a dollop of whipped cream. It’s cozy enough for Sunday afternoons but elegant enough to impress at holiday gatherings. Serve chilled or at room temperature for the fullest flavor and creaminess.

Notes

• Store leftovers covered in the fridge for up to 3 days—best eaten within 24 hours for ultimate freshness.
• Reheat gently in the microwave, about 15 seconds per slice, to bring back that custardy warmth.

Closing: This eggless Hoosier Pie is like a sweet little secret from my kitchen to yours, always dependable, cozy, and utterly comforting no matter the day.