Indiana Sugar Cream Pie al Moscato

Sugar cream pie — also known as Hoosier pie — is the official state pie of Indiana, a simple, custardy pie of cream, sugar, and cornstarch baked in a flaky crust, dusted with cinnamon and nutmeg. It is a dessert of pioneer thrift, born of the Indiana Amish and Shaker communities in the early 1800s, and its story is one of making something delicious from almost nothing.

According to Wikipedia, sugar cream pie (also known as sugar pie or Hoosier pie) is a custard pie made with a simple filling of cream, sugar, and cornstarch, and it has been made in Indiana since the state's founding in 1816. As What's Cooking America recounts, sugar cream pie appears to have originated in Indiana with the Shaker or Amish communities as a great pie recipe to use when the apple bins were empty. Taste of Home confirms that this rich, custardy sugar cream pie is an Indiana specialty that first originated in the 1800s thanks to the Indiana Amish and Shaker communities, and that it is actually Indiana's official state pie. The Crown Point Community Library records that the earliest known recipe of sugar cream pie traces to the Amish who migrated to northeast Indiana in the 1830s.

The genius of sugar cream pie is its simplicity. The filling has no eggs — just cream, sugar, a little cornstarch to thicken, and a pinch of salt — and the cream is poured directly into an unbaked crust and baked until it sets into a wobbly, custardy layer with a caramelized, slightly blistered top. The pie is the classic farm dessert: when eggs were scarce or the apple bins were empty, a farm wife could still make a pie from cream, sugar, and flour — staples that were always on hand. The cinnamon and nutmeg dusted on top are the only spices, and they give the pie its warm, homey character. The pie is served at room temperature or chilled, and its flavor is pure, creamy sweetness with a whisper of spice.

Our Mimosavated version adds a splash of Moscato d'Asti to the cream filling — the fragrant, lightly sparkling sweet wine with peach, orange blossom, and honeysuckle aromas adds a delicate floral note that complements the vanilla cream.

Ingredients (serves 8):

The Pie Crust: - 1 single-crust pie crust (9 in / 9-inch), unbaked

The Moscato Sugar Cream Filling: - 2 ⅛ cups heavy cream (or a mix of heavy cream and whole milk) - 8 ⅞ oz granulated sugar - 1 ⅓ oz all-purpose flour (or 1 oz cornstarch) - ¼ teaspoon salt - ¼ cup Moscato d'Asti - 1 teaspoon vanilla extract - 1 ¾ oz unsalted butter, cut into small pieces - Ground cinnamon and nutmeg, for dusting

Making the Pie: Preheat the oven to 428°F (425°F).

In a bowl, whisk together the sugar, flour (or cornstarch), and salt. Gradually whisk in the cream and Moscato until smooth. Stir in the vanilla.

Pour the cream mixture into the unbaked pie crust. Dot the top with the pieces of butter. Dust generously with ground cinnamon and a pinch of nutmeg — the cinnamon should form a visible layer on top.

Place the pie on a baking sheet (to catch any spills) and bake at 428°F (425°F) for 10 minutes. Reduce the oven temperature to 356°F (350°F) and bake for 40–50 minutes more, until the filling is set around the edges but still has a slight wobble in the center — it will continue to set as it cools. The top should be golden and slightly blistered. If the crust edges brown too quickly, cover them with a ring of foil.

Let the pie cool completely on a wire rack — at least 2 hours — before slicing. The filling must set fully as it cools.

Serving: Slice with a clean knife and serve at room temperature or slightly chilled. Sugar cream pie is wonderful with a cup of strong coffee.

The Mimosa Pairing Logic: Since the cream filling contains Moscato d'Asti, pair with a peach bellini mimosa — peach purée and Prosecco. The peach echoes the Moscato and complements the vanilla cream. A vanilla-spiced mimosa is also lovely — a splash of vanilla and a light Prosecco complement the warm, homey character of the pie. Avoid heavy or dry mimosas — sugar cream pie is sweet, creamy, and subtly spiced, and you need something light and fruity to complement it.

Reference Links: - Sugar cream pie (Hoosier pie, cream-sugar-cornstarch, Indiana since 1816): Wikipedia - Sugar Cream Pie History and Recipe (Shaker/Amish, empty apple bins): What's Cooking America - Hoosier Sugar Cream Pie Recipe (Amish/Shaker, Indiana state pie): Serious Eats - National Pie Day — The History of Hoosier Pie (1830s Amish, northeast Indiana): Crown Point Community Library - Moscato d'Asti wine guide: Wine Folly

Make-Ahead: The pie can be baked up to 2 days ahead and stored, covered, in the refrigerator — bring to room temperature before serving for the best texture. The pie does not freeze well — the cream filling separates and weeps. The unbaked crust can be made up to 2 days ahead and kept chilled. The pie is best the day it is baked but keeps for up to 3 days refrigerated.

Pro Tips: The pie has no eggs — the cream sets entirely through the flour or cornstarch and the slow baking, so don't be tempted to add eggs (that makes a different pie). The high initial heat (428°F / 425°F) for the first 10 minutes is what creates the caramelized, slightly blistered top that is the signature of a proper sugar cream pie — don't skip this step. Use a deep-dish pie plate if you have one — the filling is generous and a shallow plate may overflow. The pie will puff dramatically while baking and then sink as it cools — this is normal. Let the pie cool completely (at least 2 hours) before slicing — warm sugar cream pie will be a runny mess; the filling needs the full cooling time to set. The cinnamon dusting is traditional and essential — it gives the pie its warm, homey character and its signature appearance. Don't skimp on the cream — use full-fat heavy cream for the rich, custardy texture that characterizes the pie.