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I adore this pie. At its worst it can be pasty and gloppy; but when you get a really good slice its pure heaven on a plate. Typically this is a Midwestern specialty, I’ve gotten many strange looks when I explain this pie.  I had always used an old Amish recipe to make mine, but occasionally it just wouldn’t set. It was a fairly simple recipe to mix, but baking required starting high, adjusting the temperature lower for the remainder of its time in the oven. And monitoring it as you’d have to have the foil ready if your crust started to get too dark.

A couple years ago my sister Wendy brought a lovely sugar cream pie to our annual Christmas dinner. I asked her for her recipe…and found that her way is so easy and every single pie turns out perfect. Although we have two different schools of thought on ingredients, her pie is amazing and the technique is exactly the same. Her take on the pie uses cornstarch and cinnamon, mine falls back to the Amish recipe I used to use with flour and nutmeg. Her way yields a texture that is incredibly smooth…more like a creamy pudding. Mine is firmer from the flour with a light aroma of nutmeg as you get each bite to your mouth. Either way…you can’t go wrong. Let the pie cool completely before you cut, but give it a 15 second trip through the microwave to warm it up before you eat it.

This is my all time favorite…and after all, it’s the Indiana State Pie!

Dru’s Sugar Cream Pie


  • 2 1/4 cup milk
  • 1 cup sugar, white
  • 1/2 cup flour
  • 1 stick butter
  • 1 tablespoon vanilla
  • 1 prebaked pie shell
  • nutmeg


  • Measure milk in a microwave safe measuring cup.
  • Heat in microwave until scalded.
  • Mix flour and sugar together in a heavy bottom pan.
  • Stir in hot milk with a whisk and cook over medium high heat stirring without stopping until the mixture is thick and just starts to bubble.
  • Remove from heat and add butter and vanilla, whisking until smooth.
  • Pour into a prebaked pie shell and sprinkle nutmeg over the top (fresh grated is best).
  • Cook at 375 degrees for 20 minutes. Pie should still be a bit wobbly in the center when its finished.
  • Cool completely before cutting.