Creamy, luscious and way better than any instant pudding pie you ever ate, this old fashioned sugar cream pie is absolutely unforgettable and only gets better as it rests, so make it TODAY!
This wonder pie hales from Gerschuh's Restaurant in Greenville, OH, a neighboring town of my childhood home near the Indiana border. You know the kind of place, where shiny chrome bar stools, huge glistening plate glass windows and red pleather covered chrome edged booths line the walls. That was Gerschuh's Restaurant the best place in the world for pie. If you read on below the recipe card, I'll tell you about Gerschuh's.
WHY THIS RECIPE FOR SUGAR CREAM PIE WORKS
- All natural ingredients
- Eggs thicken the pie as it cooks
- Vanilla and sugar together are the key.
- The cinnamon on top gives it a lovely color when it is done.
- Just mix, pour and go.
FREQUENTLY ASKED QUESTIONS ABOUT SUGAR CREAM PIE
The Basic Sugar Cream Pie Recipe
- Preheat oven 325 and put pie crust in 9” pie plate for sugar cream pie recipe.
- In bowl, mix sugar, flour, salt, whipping cream.
- In smaller bowl, mix half and half, egg yolks and vanilla.
- Pour egg mix into sugar mix, stir well, pour into pie shell.
Bake sugar cream pie recipe at 350 until bubbling through 10 minutes.
WHERE DID SUGAR CREAM PIE ORIGINATE?
According to my friends over at Wikipedia, sugar cream pie originated in western Europe and is now a favorite in the midwestern states.
Other names for this pie include:
- Hoosier Pie
- Indiana Cream Pie
- Indiana Farm Pie
- Finger Pie (don't ask, I don't know why)
WHAT'S THE DIFFERENCE BETWEEN SUGAR CREAM PIE AND BUTTERMILK PIE?
Sugar Cream Pie is similar but the Buttermilk pie actually uses buttermilk in place of the cream and half and half! So the Btr milk pie is a little more tangy than this creamy sugar cream pie.
WHAT IS THE INDIANA STATE PIE?
This sugar cream pie! Of course!
WHAT OTHER PIES WERE FAMOUS AT GERSCHUH'S RESTAURANT?
This OLD FASHIONED BUTTERSCOTCH PIE was also very famous at that restaurant.
DO YOU HAVE TO REFRIGERATE SUGAR CREAM PIE?
Yes, you really should refrigerate this pie after baking. It tastes best that way anyway.
HOW LONG WILL SUGAR CREAM PIE KEEP?
If you cover it and place it in the refrigerator it will be good for about 5 days. No worries, the people in your house will make sure it disappears before 5 days are up.
CAN I MAKE SUGAR CREAM PIE WITH A GRAHAM CRACKER CRUST?
Yes, of course you can! That would be yummy too.
TIPS AND TRICKS FOR MAKING A PERFECT SUGAR CREAM PIE
- Firstly, watch the video that is in the recipe card of Wendi making a sugar cream pie, that will help!
- There is enough filling to make two thin pies or one very thick pie. I always opt for the thick pie.
- If you choose to make two pies instead of just one, bake for less time.
- Bake the pie on a cookie sheet, as it could bubble over a little.
- Do NOT make this in a frozen pie crust unless you will make two. Those pie crusts are not deep enough for this filling (even the deep dish ones).
- Allow the pie to cool completely before cutting it or it will be a watery mess in the bottom of the pie plate.
- I always allow mine to cool to touch on the counter and then place in the refrigerator for several hours before cutting.
THE ORIGINAL INSTRUCTIONS.
- The original instructions from George say that when the pie has “bubbled through” for 10 minutes, it is done.
- That made no sense to me on first reading the instructions.
- After making this pie several times, what you need to know is that about an hour in, the pie starts to boil and bubble - all the way across the pie.
- Once it starts doing this, let the bubbling happen for 10 minutes and then the pie is done - regardless if it is jiggly or not.
- It will set up later in the fridge
IF YOU ENJOYED OLD FASHIONED SUGAR CREAM PIE YOU MIGHT ALSO ENJOY....
If you are interested in Pie - delicious Pie - try some of my other pie recipes too...
- Cranberry Orange Pie
- Blueberry Pie
- Blackberry Pie
- Strawberry Pie
- Fudge Pie with Salted Caramel drizzle
LET'S SEE HOW THIS SUGAR CREAM PIE IS DONE...
First line your pie plate with crust...
Mix together the sugar flour and salt
Add the heavy cream
Add the eggs, half and half and vanilla in a separate bowl.
Pour the one mixture into the other
After mixing together then pour into the pie crust.
Dot butter around the top of the pie
Sprinkle cinnamon across the top of the pie
TOOLS I USE TO MAKE THIS RECIPE:
- A large bowl
- Medium bowl
- Whisk
- Rubber spatula
- Pie plate
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Old Fashioned Sugar Cream Pie
Ingredients
- 1 pie crust
- 1 Cup Granulated Sugar
- 5 Tbs All purpose flour
- dash of salt
- 2 cups heavy whipping cream
- 1 cup half and half may use half cream/half whole milk
- 2 egg yolks
- 1 teaspoon vanilla
- 1 9 inch pie shell
- 2 tbs butter - cut into pea sized pieces
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 and place a rack in the center of the oven.
- Line a deep dish pie plate with a crust (make your own or use a refrigerated pie crust, see note section). Then set the pie plate aside.
- In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.
- In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).
- Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.
- Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie
- Sprinkle the top of the pie with cinnamon
- Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven - about an hour, but check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer loosely and sloppily jiggles, it is done - it will still be jiggly like Santa's tummy in the center).
Notes
- Firstly, watch the video that is in the recipe card of Wendi making a sugar cream pie, that will help!
- There is enough filling to make two thin pies or one very thick pie. I always opt for the thick pie.
- If you choose to make two pies instead of just one, bake for less time.
- Bake the pie on a cookie sheet, as it could bubble over a little.
- Do NOT make this in a frozen pie crust unless you will make two. Those pie crusts are not deep enough for this filling (even the deep dish ones).
- Allow the pie to cool completely before cutting it or it will be a watery mess in the bottom of the pie plate.
- I always allow mine to cool to touch on the counter and then place in the refrigerator for several hours before cutting.
Nutrition
*** This recipe for Sugar Cream pie was originally posted on Loaves and Dishes in 2015 and has been updated with new information, video, photos and recipe instruction updates****
GERSCHUH'S IN GREENVILLE, OHIO
This Old Fashioned Sugar Cream Pie was one of the understated and elegant crown jewels of an establishment called Gerschuh's in Greenville, Ohio. I do remember that it was always a big decision to choose between the Butterscotch Pie and a few others.
I have a recipe for thanks to some of my old friends from home.
Gerschuh's was a diner with the accompanying sound of glassware tinkling and the low level sound of people talking. Everything in the diner shined of 50's chrome. The table tops were formica. There was usually a wait.
Mostly though, I remember the smiling owner, George, coming out to greet guests and ask them how their dinner was and to invite guests to try his pie. Believe me, you didn’t want to miss the pie, especially the Old Fashioned Sugar Cream Pie.
Recipe Inspiration for OLD FASHIONED SUGAR CREAM PIE
This recipe for Old Fashioned Sugar Cream Pie is directly from Facebook where a friend directed me towards the source. The source indicates that the recipe was given to him by the owner of the Gerschuhs establishment.
I compared several of the recipes found from various sources all claiming to have George’s original recipe. The recipes mostly matched and thus, here it is.
There are no changes to the ingredients because I simply rewrote the directions in my own words explaining as best I could as I went along. Thank you, George.
Thank you people who graciously shared the recipe. Believe me when I say, you don’t often taste pie like this. Delicious!
A VERSE TO SHARE
Shout for joy, O heavens; rejoice, O earth; burst into song, O mountains! For the LORD comforts his people and will have compassion on his afflicted ones. Isaiah 49:13
Sue Melendez says
So strange. I'm looking for an old fashioned cream pie recipe , when my hometown is where it is. I haven't lived in Greenville since 1979 . but I remember my grandparents taking me to eat there.They also had the best fruit salad. Are they still there? Thank you for the recipe.
Wendi Spraker says
Hi Sue, To my knowledge, they are no longer there. It's so sad. Thanks for sharing your memory. 🙂
bill stroud says
My first wife was from Greenville OH and she introduced to Gerschuh's just for the old fashioned cream pie.
I have made this recipe many times and it is always great. Takes a few times to get the baking time just right. A convection oven is what they used.
Don't worry about refrigerating the pie, it won't last long enough for that.
Wendi Spraker says
I'm glad you have such great memories of this place too! Thanks for leaving a comment!
Caroline says
I've always wanted to make one of these pies and this recipe looks the best
Wendi Spraker says
Hi Caroline,
I hope you love it!
Wendi
Colleen says
I've been making George's old fashioned cream pie for years. This is the first time I have seen where you add chunks of butter to the top of the pie. I might try the next time I make George's pie. I also had trouble choosing between George's butterscotch pie or the old fashion cream. My Mom has his butterscotch pie recipe too. Thank you for sharing.
Wendi Spraker says
Hi Colleen, If you want to compare your mom's recipe for George's butterscotch pie with mine, mine is on this site too. What a lovely place and terrific memories! The butter adds extra flavor and umph. I hope you enjoy!
Dana Sosa says
Giving this a go for Sunday Dinner
Wendi Spraker says
Wonderful Dana! I hope you LOVE it!
Lisa M Huelskamp says
With half and half in the frig to use up, I did a quick www search for recipes. Old Fashioned Sugar Cream Pie came up. Then, I new it was the recipe for me when I read the back story....I grew up 20 min away (in Versailles, OH) from Greenville, OH where this was to have originated!
I grew up eating this pie at my Grandma and Grandpa's dairy farm where the cream was scooped off the top of the milk each morning. This pie was ALWAYS in the house. I made double the recipe to use up that half and half and was so glad I did! Not only did I love it, my husband - not a sweets eater - did as well! The true test was my folks and my grandma, now age 92 and sharp-minded as ever. They said it brought them back in time and asked me to make it again. Thank you so much for helping us all relive some wonderful memories and make some new ones.
Wendi Spraker says
Hi Lisa! How wonderful! I appreciate you leaving such a thoughtful and heartfelt comment. It tickles me to my soul that this brought back wonderful memories for your whole family. I remember growing up in Pleasant Hill that my high school band would march in the Versailles Halloween parade! What fun!
Lisa M Huelskamp says
With half and half in the frig to use up, I did a quick www search for recipes. Old Fashioned Sugar Cream Pie came up. Then, I new it was the recipe for me when I read the back story....I grew up 20 min away (in Versailles, OH) from Greenville, OH where this was to have originated!
I great up eating this pie at my Grandma and Grandpa's dairy farm where the cream was scooped off the top of the milk each morning. This pie was ALWAYS in the house. I made double the recipe to use up that half and half and was so glad I did! Not only did I love it, my husband - not a sweets eater - did as well! The true test was my folks and my grandma, now age 92 and sharp-minded as ever. They said it brought them back in time and asked me to make it again. Thank you so much for helping us all relive some wonderful memories and make some new ones.
gwendolyn nastasi says
Never heard of this pie before until a friend mentioned it. I'm not a baker, however, this was easy peasy and came out delicious! The only change I made was to pre-bake my pie shell for a sturdier crust and added a touch of nutmeg to the mix. THANK YOU!!
Wendi Spraker says
Im so glad you loved it! Creamy fresh and delicious! Thank you so much for letting me know!
Ellen Robinette says
I had never heard of a sugar cream pie until my guy asked for it, saying his Grandmother made it for them when he was a child. Leave alone the fact I’d never made one, I searched the recipes. Not unlike Wendy, I found the ingredients were mostly the same; it was watching the video, the tips and the tweaks. I made this AMAZING pie today, and judging from their faces, and requests for more! it will be Guest of Honor at Easter dinner. Thank you, Grandma Marybelle, I’m glad I did you proud.
Wendi Spraker says
Ellen,
You just don't know what good you have done my heart this morning. It's been "one of those days" already for me and I haven't even been up for more than an hour. I appreciate your kind words so much! I'm tickled that you enjoyed the pie! Cheers Grandma Marybelle!
Paula Snavely says
I watched the video and made this pie today. It turned out fabulously! I will absolutely make this again. Tastes much better than the stovetop version. Thanks for the great recipe ‘
Wendi Spraker says
Hi Paula! Thanks for letting me know! I’m so glad you enjoyed it!!!
Kay says
Pure liquid! I followed all the instructions and hints/tips, and this was a waste of money on high-quality, organic ingredients. My son waited hours for this, a colossal disaster! I doubt this will get posted, as only fake 5-star reviews get posted.
Wendi Spraker says
There you go Kay. It’s posted. I would love to talk further with you about what may have gone wrong.
David says
This is great! Awsesome pie! Good for you for letting sone random biggot who did not leave it in the oven long enough to have a "voice". Long live the internet and those that defend negativity, ignorance and trolling.
Wendi Spraker says
Hi David,
Thank you for your support! I made this pie once and forgot to put the egg yolks in and it NEVER firmed up, so maybe that is what happened? I don't know, I never got an answer. I too appreciate positivity, good will and brotherly love - even on the internet. Peace friend. Thanks for leaving a comment.
Linda phipps says
Made this sugar cream pie for my daughter in law she loved it So easy to make It get 5 stars from me.
Wendi Spraker says
Thanks Linda! You’ve made my day. 🙂
David Stieglitz says
My best guess for why it is called Finger Pie is that the make of Wicks Sugar Cream Pies, before they were made in mass quantity, would mix the pie with her finger when it was half done baking. This eliminated the cream separation in the finished pie.
Wendi Spraker says
Interesting idea David!
Corrine says
This pie is delicious! But... just letting you know the recipe says "A simple old Hoosier recipe from Gerschuh's in Greenville, NC" - George's restaurant was in Greenville, OHIO 🙂
Wendi Spraker says
Hi Corrine! I KNOW Gerschuh's was in Ohio because it was THE BEST! lol. I too grew up in Ohio and ate at Gerschuh's all the time! lol. Perhaps I should explain why I state it is a 'Hoosier" recipe. When people search for "Hoosier sugar cream pie" (It is a fairly highly searched term) they miss completely out on THIS recipe! Apparently Indiana had a head start on us (at least as far as Google is concerned) and I just want to make sure that some mighty fine Buckeye's get the credit for the actual recipe! Thanks though and also THANK YOU so much for the five star review! You are the BEST!
Ann Schroeder says
🙂 But in the red info on the print screen, it says Greenville, NC - hence the confusion.
Wendi Spraker says
Ann,
I finally saw what you were talking about and got that changed. Typo on my part, I'm sure. Thanks for pointing out where you saw it! Have a wonderful day!
Josh says
I make this with a Chocolate crust.
Wendi Spraker says
Please let me know how it turned out!!