Ivy House Indiana Sugar Cream Pie

"From Ivy House Bed and Breakfast, Fortville, Indiana. Sugar cream pie is the "unofficial" Hoosier State pie. Contains no eggs, as intended."
Ivy House Indiana Sugar Cream Pie created by True Texas
Ready In:


  • 1 (9 inch) flaky pie crusts, baked and cooled (there are a few recipes already posted, #20984)
  • Filling

  • 1 cup sugar
  • 14 cup cornstarch, plus
  • 2 tablespoons cornstarch
  • 2 14 cups whole milk
  • 12 cup unsalted butter, cut into pieces
  • 1 pinch salt (big pinch)
  • 1 teaspoon vanilla extract
  • Garnish

  • fresh whipped cream


  • In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
  • Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
  • Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
  • Remove pan from heat and stir in vanilla.
  • Pour the filling into the cooled pie shell, smooth the top.
  • Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
  • Serve with a dollop of whipped cream.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes



Join The Conversation

sort by:
  1. laughingroo
    I've added nutmeg on top, but the way we like it best is nutmeg on top but cinnamon and ground pecans added to the crust. It works with a regular rolled pastry crust as well as a graham cracker crust. I've never tried adding fruit because it is already my family's favorite.
  2. laughingroo
    Added 1/4 - 1/2 cup roughly ground ( very very small pieces of nuts but not totally powdered) pecans and 1 teaspoon cinnamon to pastry crust recipe, doubled vanilla, sprinkled nutmeg on top of filling prior to placing under the broiler. Made same additions to graham cracker crust recipe, using a little extra butter to keep wet/dry ratio where it needs to be to make the graham crust come out right.
  3. J. Michelle S.
    A touch of nutmeg and there is nothing more addictive! It is not bland if you create the right salty crust and use nutmeg. That is how the original recipe read. Something was changed.
  4. Jill D.
    I have been baking this pie for years. I have always sprinkled the top with nutmeg,then place pie under broiler for a couple of minutes.
  5. Jill D.
    I have always sprinkled the top with nutmeg,then place pie under broiler for a couple of minutes.

Find More Recipes