This sugar cream pie is outstanding and was made for years by the Durbin Hotel in Rushville, Indiana.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally.

  • In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.

  • Bake in preheated oven for 5 minutes. Allow to cool before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

397 calories; 2.3 g protein; 37.2 g carbohydrates; 73.7 mg cholesterol; 187.7 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2002
The pie was easy to make and the flavor was wonderful however the pie did not set up. The recipe calls to "simmer" the ingredients. Thickening agents such as cornstarch do not come to their full thickening power until boiled -- I will boil for just a minute or two next time I make this pie to see if that helps it set up. Read More
(24)

Most helpful critical review

Rating: 3 stars
06/01/2010
An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana. Read More
(29)
42 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
06/01/2010
An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana. Read More
(29)
Rating: 5 stars
11/18/2002
The pie was easy to make and the flavor was wonderful however the pie did not set up. The recipe calls to "simmer" the ingredients. Thickening agents such as cornstarch do not come to their full thickening power until boiled -- I will boil for just a minute or two next time I make this pie to see if that helps it set up. Read More
(24)
Rating: 4 stars
11/26/2007
Very tasty but the double boiler part did not work so well for me. I finally bagged the double boiler and just put the pot on the stove with direct heat while monitoring it very closely and it was fine. You DO have to bring it to a boil for a minute or two; just not longer than that. The flavor and texture of the pie was great though and it did set up well for me. Will make again! Read More
(19)
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Rating: 5 stars
04/28/2007
This pie is wonderful I had never had sugar cream pie before and was making it for a co-worker. I decided to make two for my husbands grandparents and they loved it. Actually everyone did they all said it couldn't have been better - and trust me these people know their sugar cream pies! I just made it two days ago and already people are wanting more! Once again this is the best recipe out there for sugar cream pie. Read More
(14)
Rating: 4 stars
03/09/2005
Flavor was excellent. Made this for my son Patrick who says it is good but Wicks is a little better. Our only problem was it not setting up. Does anyone know what those of us who have this problem are doing wrong? Read More
(14)
Rating: 4 stars
06/28/2003
Best tasting sugar cream pie I have made. Tastes like the Wick's Pie Co. sugar cream. Made two and neither one set up to firm. Read More
(11)
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Rating: 5 stars
11/08/2016
I grew up in Indiana and my family on my mom side was related to the Durbin's. This is the recipe from the Durban hotel in Richmond Indiana. This recipe has been in our family since before I was born in 1960. Wicks Schmick's, this is truly the best sugar cream pie from the Hoosier state! Forget the double boiler, I use medium heat with a heavy sauce pan, and after stirring in the cornstarch and milk mixture I whisk the ingredients consistently until it just starts to boil and and gets very thick like pudding. I prebake a Pillsbury pie shell, (family and friends think it's homemade), place the filling in the cool pie shell sprinkle it with Nutmeg (cinnamon is a wonderful substitute) and bake in the oven for 5 to 8 minutes. All of these people who are having trouble with the pie setting up are just not bringing it to a high enough heat and having the patience to stand at the stove and continuously whisk the ingredients until they are thick like pudding. I live in Florida now where many people have never heard of this recipe. People beg me to make this pie! Read More
(9)
Rating: 5 stars
02/09/2009
this is excellent and not too heavy. Next time I make it I plan to put fresh fruit around the top because I think the combination will be great. Read More
(8)
Rating: 5 stars
09/17/2006
Never heard of a sugar cream pie until my 90-something neighbor cheerfully reminisced about her younger days and she happened to mention her misadventure with a sugar cream pie that ended up in the Connecticut River! Fortunately this recipe was more successful and I enjoy this humble pie in her honor. Read More
(7)