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
HEY, I NEED YOUR HELP!
When YOU leave a 5 STAR COMMENT🌟🌟🌟🌟🌟 it helps others find these great recipes!
If you made this recipe OR if you are even thinking of making this recipe and you LIKE what you see, please leave a 5 STAR 🌟🌟🌟🌟🌟comment because that helps others to find their way here!
Thank you! YOU are THE BEST!
Loaves and Dishes has the BEST FANS EVER. I give YOU a 5 STAR 🌟🌟🌟🌟🌟!!!!
I'll be happy to let you know each week about all the new recipes at Loaves and Dishes if you sign up for the newsletter! Look for the red banner to sign up (and I NEVER share your email addresses with anyone. EVER! I hate that stuff too!).
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
Peg says
My husband came home from work with a request for this pie. I found these directions and had to try it because of the reference to Santa's Belly. He loved it and we had a great giggle over the directions. easy enough to do. and the Hubby keeps requesting this pie.
Wendi Spraker says
So glad you enjoyed it!
Dawn says
Finger Pie because that is how it was mixed in the pie shell. My great-grandmother made it by feel and never had it written down because she didn’t know how much she used of each ingredient. She added more as she needed to get the right texture. I’m looking forward to trying this recipe.
Wendi Spraker says
I think you will love it!
Terry says
Haven’t made it yet, but planning to. Giving it 5 stars because you made the recipe easy to understand and try.
Wendi Spraker says
Thanks Terry!
Cathy says
I love this pie, it is lite after a meal, but it is rich!!!It gets 5 stars from me.
Wendi Spraker says
We love it too and you are right, it is rich.
Tammy says
Could you cover the pie loosely completely with tinfoil and cook halfway then uncover so the edges don’t overcook?
Wendi Spraker says
If your crust is getting over done, pull some foil off in strips and just cover the crust part of your pie. This will help with over browning.
Katie says
Hoping mine gets done without burning. It's sloshing when I jiggle the pan. It's been bubbling for at least 30 minutes.
Wendi Spraker says
I hope so too!
Ginger says
So I made your recipe exactly (except the cinnamon on top 😬 ... just wanted the pure cream flavors). YUM!!!
I needed 80 min for it to jiggle like jello not wiggle like a wave. I let it sit out overnight before digging in for a taste test, but it just did not set. So I am popping it into the refrigerator hoping it will setup.
Not sure if I will try again if it does not set, don’t want to play around with the recipe ... so hoping it does because I have never tried a sugar cream pie before and it was super easy and tasty! (you know you are old when you have extra homemade crust sitting in your freezer!! 😂)
Wendi Spraker says
Ginger, I have made it one time before when it didn't set but on examining the recipe, I found that I had left out one of the ingredients. There have been times when it set more quickly than others and I'm wondering if the humidity in the air has something to do with it? Anyway, I hope you find success.
Evelyn Bowser says
I have eaten there. If I remember he had awful good lemon meringue pies also, do you have that recipe, would Love it.
Wendi Spraker says
Hi Evelyn, I only have the butterscotch pie recipe, which you can find on this website. I'll be happy to research around and see what I can find though!
Bob says
I used 1 cup heavy whipping cream and 1 cup 1% milk and it turned out fine. I like a dash of nutmeg with the cinnamon spice on top. Your video helped.
Wendi Spraker says
Thanks for leaving a star comment Bob! I'm glad you are enjoying it and making it your own! 🙂
Judy Lee says
It's called finger pie because another way of making it (and was popular during the Depression Era) is to put all ingredients straight into the pie shell and mix it together with your fingers. I watched my grandmother make it this way many times when I was young.
Wendi Spraker says
Hi Judy, Thanks for the info.
Kristi says
Where is this video that everyone speaks of ? It isn't showing up at all when I bring this page up? 🙁
Wendi Spraker says
You should be able to click the "jump to video" button at the top of the post to get to the video.
gwendolyn nastasi says
@Wendi Spraker, Hi Wendy, I have made this before and my friend who is from Indiana said it is the BEST she has ever eaten. My husband also loved it and it only lasted one day!!! I was unable to find the video you recommend watching. It is not on the top where is says jump to recipe. I am trying it again and just wanted to refresh my memory so it comes out as deliciously perfect as the first time. Could you please send me the video to my email? Thank you again, for this delightfully yummy dessert!! Gwen
Wendi Spraker says
Hi Kristi, Thank you for the request. The video should automatically play in a small box on your screen. That said, it doesn't always do so. Let me see if I have a copy on my computer, I'm not sure if I do as this is an older video. I'm on vacation at the moment. If I can't locate a copy and can't get one off of the popup video player, I'll record another one when I get back home, ok? I'm so glad that you enjoyed it and that your friend did too.
Pamela Ferguson says
Can you freeze sugar cream pie?
Wendi Spraker says
Hi Pamela, I have never tried to freeze it, but I am thinking that it might not freeze that well because of the ingredients. I imagine it might break and be runny-ish if you froze it. That said, I've never tried. So, if you do, could you come back and let us know what happened?
Donna J Vena says
Very good pie. Made it today. Family liked it too.
Wendi Spraker says
Hi Donna, Thanks for coming back and leaving a comment. I appreciate it very much! I'm so glad you enjoyed the pie!
Sherry Larkby says
I FINALLY found the recipe for the best pie of my childhood. I had a mother who couldn't boil an egg.She took us to visit her relatives in southern Ohio and we ate at a restaurant like you described, known for this pie.OMG. It was incredible. It took me 65 years to find the recipe and this is it!
Wendi Spraker says
Hi Sherry, Thanks for leaving a comment! This recipe came to me through some friends on facebook who still live in that area and had the recipe handed to them from the owner. I hope this is exactly the recipe you remember. It is delicious.
Debra L COSBEY says
The reason that the description "Finger Pie" is used here is that traditionally the liquid ingredients were mixed after pouring into the shell with the fingers.
Wendi Spraker says
Hi Debra, Thanks for your information.