Indiana Hoosier Sugar Cream Pie – Reinvented

Indiana Hoosier Sugar Cream Pie - Reinvented | All that's Jas

Indiana sugar cream pie made with ruffled fillo pastry as a crust is also called Hoosier pie.

Indiana Hoosier Sugar Cream Pie – Reinvented

This sugar cream pie has a rich custard filling, mild flavor, and it can be enjoyed warm or cold. The ruffled fillo crust gives the perfect crunch and a great look. It’s like the ballerina of pies. 🙂

 

Did you know that each State has a national pie? Check out all 50 State pies. I just recently found out about it over at The Kittchen. Guys, I’ve been living in the Hoosier State for almost 20 years and I’m just now learning about the sugar cream pie. It’s scandalous!

 

Sugar cream pie gained early popularity from Amish and Shaker communities that settled in Indiana in the 1800s because it was known as a desperation pie. You could make it year-round because it doesn’t require fresh fruit or even eggs.

 

Unfortunately, I’m familiar with desperation food. During my country’s civil war, we were used to dishes that don’t use eggs or much of anything really. But, I digress.

Reinvented

 

With the first bite of this pie, I realized that it tastes just like a favorite dessert from my country – Krempita (literally translated: creampie). Although not a desperation pie, Krempita is popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream.

 

Pie crusts are a matter of personal preference. You know I’ve been obsessed with fillo dough lately. Recall the fillo pot pies and fillo ricotta bundt pie? Oh, I guess I’m equally obsessed with pies, ha! Thus, I used the fillo to create a ruffled crust to adorn this creampie. It’s a perfect way to enjoy this dessert from my two homes.

 

People often ask me why I settled in Indiana. I believe because I was meant to live in a creampie State! 😀

Indiana Hoosier Sugar Cream Pie Recipe

#Indiana #Hoosier sugar cream #pie is reinvented by using the ruffled #fillo crust with the vanilla #custard filling. #krempita Click To Tweet

Cream pie without eggs from Indiana

Ingredients:

For the custard filling:

  • 1/2 stick unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

For the fillo crust:

  • 16 sheets (1 package) fillo dough, thawed
  • 1 stick butter, melted

 

~ Free Tip ~

You can use a 9-inch ready pie crust instead of the fillo dough for a more traditional pie.

 

Directions:

  1. Melt the 1/2 stick of butter (4 tablespoons) in a saucepan over medium heat. Whisk in the flour. Continue whisking for 2 minutes letting the butter and flour form a paste. Slowly whisk in the milk, cream, sugar, and vanilla. Bring to a boil, lower the heat and let cook for 5 minutes, whisking frequently as the mixture thickens.
  2. Heat the oven to 375 degrees.
  3. Meanwhile, line a 10-inch round cake pan or pie dish with foil, allowing access to hang out of the sides of the pan. Use this later to lift the baked pie out of the pan. Next, using a pastry brush or spoon heavily grease the pan with some of the melted butter avoiding the white milk solids on the bottom.
  4. Place one fillo sheet in the pan. Edges of fillo should hang over edges of the pan. Lightly brush the fillo sheet with clarified butter. Make sure to brush the hanging sides as well. Continue to layer seven more sheets of fillo brushing each layer (and sides) with clarified butter and rotating sheets to cover the pan. You should now have a total of 8 sheets. Make sure you don’t soak the sheets with the clarified butter; just lightly brush enough to apply a very thin layer.
  5. Pour the warm filling into the pie crust. Then, continue placing remaining 8 sheets of fillo and brushing with butter in the same manner as the first batch.
  6. With a sharp knife, cut the pie into 8 wedges. Finally, fold the overhanging fillo up over the top of the pie, creating ruffled edges. Cut off excess if necessary.
  7. Bake until golden brown, about one hour. Loosely cover the surface of pie with foil if it’s browning too fast while baking.
  8. Let the pie cool before serving.

Preparing fillo and sugar cream filling for Hoosier pie

Ruffled fillo crust for Indiana Hoosier pie

A slice of Hoosier cream pie.

5 from 11 votes
Indiana Hoosier Sugar Cream Pie Recipe
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This sugar cream pie has a rich custard filling and it can be enjoyed warm or cold. The ruffled fillo crust gives the perfect crunch and a great look. It's like the ballerina of pies.
Course: Dessert
Cuisine: American, Bosnian
Servings: 8
Author: Jas
Ingredients
For the custard filling:
  • 1/2 stick unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
For the fillo crust:
  • 16 sheets 1 package fillo dough, thawed
  • 1 stick butter melted
Instructions
  1. Melt the 1/2 stick of butter (4 tablespoons) in a saucepan over medium heat. Whisk in the flour. Continue whisking for 2 minutes letting the butter and flour form a paste. Slowly whisk in the milk, cream, sugar, and vanilla. Bring to a boil, lower the heat and let cook for 5 minutes, whisking frequently as the mixture thickens.
  2. Heat the oven to 375 degrees.
  3. Meanwhile, line a 10-inch round cake pan or pie dish with foil, allowing access to hang out of the sides of the pan. Use this later to lift the baked pie out of the pan. Next, using a pastry brush or spoon heavily grease the pan with some of the melted butter avoiding the white milk solids on the bottom.
  4. Place one fillo sheet in the pan. Edges of fillo should hang over edges of the pan. Lightly brush the fillo sheet with clarified butter. Make sure to brush the hanging sides as well. Continue to layer seven more sheets of fillo brushing each layer (and sides) with clarified butter and rotating sheets to cover the pan. You should now have a total of 8 sheets. Make sure you don't soak the sheets with the clarified butter; just lightly brush enough to apply a very thin layer.
  5. Pour the warm filling into the pie crust. Then, continue placing remaining 8 sheets of fillo and brushing with butter in the same manner as the first batch.
  6. With a sharp knife, cut the pie into 8 wedges. Finally, fold the overhanging fillo up over the top of the pie, creating ruffled edges. Cut off excess if necessary.
  7. Bake until golden brown, about one hour. Loosely cover the surface of pie with foil if it's browning too fast while baking.
  8. Let the pie cool before serving.
Recipe Notes

~ Free Tip ~ You can use a 9-inch ready pie crust instead of the fillo dough for a more traditional pie.

Pin it now to save: Indiana Hoosier Sugar Cream Pie – Reinvented

This eggless sugar cream pie has a rich custard filling, mild flavor, and it can be enjoyed warm or cold. It's reinvented by using ruffled fillo pastry as a crust which gives a perfect crunch. It is a State of Indiana national pie, aka Hoosier pie. This pie is also popular in Bosnia under the name of Krempita.

 

Featured on: From Playdates to Parties, Oh My Heartsie Girls, Vintage Mama’s Cottage, Sugar Spice and Family Life, City of Creative Dreams, and JENerally Informed.

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Follow me

Latest posts by Jas (see all)

Previous Story
Next Story

54 Comment

  1. Reply
    Mary
    December 8, 2017 at 12:18 am

    Jas this is a case of me being in the right place at the right time. I have some fillo in the fridge and my daughter doesn’t want to make baklava so this would be right up her alley, I also have all the other ingredients. There goes the diet! 😉
    Mary recently posted…How to Make a Rustic Christmas WreathMy Profile

    1. Reply
      Jas
      December 8, 2017 at 4:44 pm

      No dieting allowed during the holidays, Mary! 😉 Hope your daughter makes this one for you! Let me know how you like it when she does.

  2. Reply
    Karren Haller
    December 5, 2017 at 10:46 am

    Congratulations your delicious recipe is being featured this week on Oh My Heartsie Girls WW!!
    Thanks for sharing last week and hope you will join us again!! Pinned
    Have a great day, Happy Holidays!!
    Karren Haller recently posted…Health Management at HomeMy Profile

    1. Reply
      Jas
      December 5, 2017 at 5:13 pm

      Thank you for your kind feature, Karren! I’m humbled 😀

  3. Reply
    Sheri
    December 4, 2017 at 5:48 pm

    I had no idea you are in IN! I’m in Valparaiso now, moved here 1.5 years ago. I’ll have to add this recipe to my Must Try list! Thanks so much for joining the To Grandma’s House We Go link party!

    1. Reply
      Jas
      December 5, 2017 at 5:16 pm

      Hi, neighbor! 😀 You’re only about an hour away. So cool! Thanks for stopping in!

  4. Reply
    Miz Helen
    December 4, 2017 at 4:45 pm

    Your Sugar Cream Pie will be delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    Miz Helen recently posted…December Food & Recipe BasketMy Profile

    1. Reply
      Jas
      December 5, 2017 at 5:18 pm

      Thank you bunches!

  5. Reply
    Amber Harrop
    December 4, 2017 at 4:43 pm

    This sounds and looks amazing Jas I am a sucker for a creme pie
    Amber Harrop recently posted…Christmas Activities Meal PlanningMy Profile

    1. Reply
      Jas
      December 5, 2017 at 5:18 pm

      It’s my favorite too!

  6. Reply
    Nina
    December 4, 2017 at 2:24 pm

    Hi Jas! So glad I found this recipe on your blog from this past week’s Thursday Favorite Things Blog Hop and Linky Party. Since we also live in Indiana, I did know that Sugar Cream Pie was the official state pie here, but I’ve never tried making one. This recipe might inspire me to try, although I’ve never been very good at making pies. I featured this recipe on my blog today at Vintage Mama’s Cottage, and linked back here so my readers can find this recipe: http://vintagemamascottage.com/2017/12/04/monday-discoveries-favorite-blog-posts/

    Hope you are having a good holiday season so far! Nina @ Vintage Mama’s Cottage
    Nina recently posted…Monday Discoveries: Favorite Blog PostsMy Profile

    1. Reply
      Jas
      December 5, 2017 at 5:21 pm

      Hi, Nina! Long time no talk… 🙂 Hope all is well. Thank you so much for the feature! If I can make a pie, so can you, ha! Hope your week is going great!

  7. Reply
    Leanna
    December 4, 2017 at 12:53 am

    Your light filo crust is so pretty on this pie and of course much easier than home made crust is. So pretty light and the filling looks divine.
    Leanna recently posted…12 Days of Christmas Blog Hop – Easy DIY Snowman Baby PictureMy Profile

    1. Reply
      Jas
      December 4, 2017 at 7:35 am

      Thank you, Leanna! I like the contrast the fillo provides to the creamy filling.

  8. Reply
    Jen
    December 4, 2017 at 12:06 am

    Oh this looks so good! Thanks so much for sharing this at the #happynowlinkup
    Jen recently posted…Let Your Holidays Sparkle With These Easy AppetizersMy Profile

    1. Reply
      Jas
      December 4, 2017 at 7:33 am

      Thank you, Jen! 🙂

  9. Reply
    April J Harris
    December 2, 2017 at 4:05 pm

    Jas, I am so sorry to read what you went through. I can’t imagine it. I am so glad you are now safe. This is a beautiful pie, and I’m so glad you shared it with us at the Hearth and Soul Link Party. With best wishes x
    April J Harris recently posted…Chocolate and Blueberry Pudding CakeMy Profile

    1. Reply
      Jas
      December 3, 2017 at 8:45 pm

      Thank you so much, April! What doesn’t kill you makes you stronger 🙂 Blessings!

  10. Reply
    Kristine
    December 2, 2017 at 9:38 am

    I will have to try this, and also share it with my family who lives in Kokomo! (My favorite place to be to get away from Southern California madness!) Thank you for sharing this recipe, and the wonderful story of it’s history. It’s always fascinating to know details about how recipes evolve!

    1. Reply
      Jas
      December 2, 2017 at 10:23 am

      Hi, Kristine! Who wants to hide in Kokomo, the town with a billion traffic lights, ha! Since the new highway was built around Kokomo, I miss getting the White Castle burger when traveling south. 🙂
      Wish I could hide in California…lol.

  11. Reply
    Michelle Leslie
    December 2, 2017 at 12:09 am

    That looks and sounds simply scrumptious Jas. Ah man what I wouldn’t give to become a helper in your kitchen. I’ll wash the dishes and keep your fur babies happy and won’t ask for anything in return except a taste of whatever your making
    Michelle Leslie recently posted…85th Sweet Inspiration Link Party – Come Join Us!!!My Profile

    1. Reply
      Jas
      December 2, 2017 at 10:17 am

      Sounds like a great deal to me, Michelle! But forget the dishes, just create something for me so my house can be as cool as yours 😀

  12. Reply
    Jann Olson
    December 1, 2017 at 11:15 pm

    You make so many fabulous things! I wonder, do you ever step out of the kitchen? 🙂 Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      December 2, 2017 at 10:14 am

      Haha, hardly. 😉 Thanks, Jann. Have a great weekend!

  13. Reply
    Roseann Hampton
    December 1, 2017 at 8:28 pm

    I love the look of the fillo dough for the crust! It adds a beautiful touch! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com
    Roseann Hampton recently posted…Blogger’s Pit Stop #102My Profile

    1. Reply
      Jas
      December 1, 2017 at 9:15 pm

      Isn’t it something? 🙂 Thank you, Roseann! Have a great weekend.

  14. Reply
    Cathy Lawdanski
    December 1, 2017 at 6:25 am

    What a pretty and delicious looking pie!

    1. Reply
      Jas
      December 1, 2017 at 8:23 pm

      Thank you much, Cathy! XO

  15. Reply
    Mrs. U
    November 30, 2017 at 6:08 pm

    This makes my mouth water! I cannot wait to try this!

    I’m signing up for the email list! Great blog!

    His
    Mrs. U

    1. Reply
      Jas
      November 30, 2017 at 11:33 pm

      Thank you so much, Mrs. U! I am so happy and flattered that you like the pie and my blog. Thanks for subscribing! Which freebie did you choose, I’ll email you the others. 😀

  16. Reply
    Leslie
    November 30, 2017 at 4:56 pm

    I love when multiple recipes are fused together to create something new…and this looks so flakey and creamy at the same time. YUM! Thanks so much for sharing at the #happynowlinkup!

    1. Reply
      Jas
      November 30, 2017 at 11:30 pm

      Me too, Leslie! I LOVE fusing recipes, especially cheesecakes. 😀

  17. Reply
    Cindy Richter
    November 30, 2017 at 11:50 am

    I’ve never heard of this pie before. Looks both yummy and lovely! I’ll have to pin this and try it later. Saw it on the TTLP. Thanks for sharing.
    Cindy Richter recently posted…The easiest way to make fresh garlandMy Profile

    1. Reply
      Jas
      November 30, 2017 at 11:27 pm

      Thank you, Cindy! It is a lovely pie 🙂

  18. Reply
    Honest Mum
    November 30, 2017 at 7:07 am

    Oh wow, this looks incredible x

    1. Reply
      Jas
      November 30, 2017 at 11:08 pm

      Thank you so much and thanks for stopping in! 😀

  19. Reply
    Maria | passion fruit, paws and peonies
    November 30, 2017 at 2:53 am

    Oooooo crispy pastry and soft filling – sounds wonderful!! #brillblogposts
    Maria | passion fruit, paws and peonies recently posted…Afternoon Tea at ClaridgesMy Profile

    1. Reply
      Jas
      November 30, 2017 at 11:20 pm

      That’s exactly right, Maria! 😀 Thank you!!!

  20. Reply
    Karren Haller
    November 29, 2017 at 10:56 pm

    Your pie looks amazing, what a beautiful presentation.
    I would like to invite you to stop by Oh My Heartsie Girls Wonderful Wordless Wednesday to share!!:)
    Shared on Pinterest!!
    Wishing you a beautiful week!
    Karren
    Karren Haller recently posted…The Kitchen Essentials GiveawayMy Profile

    1. Reply
      Jas
      November 30, 2017 at 11:15 pm

      Thank you so much for the invitation, Karren! I am thrilled that you host another party! I added it to my list 🙂

  21. Reply
    Lynda Hardy
    November 29, 2017 at 5:30 pm

    I’m no Hoosier but Sugar Pie sure does remind me of growing up in the midwest! I LOVE the filo variation – thanks so much for sharing with Party in Your PJs!
    Lynda Hardy recently posted…Party in Your PJs #185My Profile

    1. Reply
      Jas
      November 29, 2017 at 8:01 pm

      Thank you, Lynda! So glad you like it!

  22. Reply
    Jess
    November 28, 2017 at 4:36 pm

    I bet this is amazing!!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!
    Jess recently posted…Crockpot Chicken Tortellini Soup recipeMy Profile

    1. Reply
      Jas
      November 29, 2017 at 7:52 pm

      Thanks, Jess! Will do 🙂

  23. Reply
    Natalie A
    November 28, 2017 at 2:13 pm

    Wow, this pie looks so divine! I would love a slice of this pie! I have never heard of sugar cream pie before. I am thankful for you introducing me to sugar cream pie. I’m going to pin this recipe!
    Natalie A recently posted…14 Tips How To Shower Someone with Frontotemporal Dementia!My Profile

    1. Reply
      Jas
      November 29, 2017 at 7:51 pm

      Thank you, Natalie! I also just recently learned about it 🙂

  24. Reply
    Helen at the Lazy Gastronome
    November 27, 2017 at 9:22 am

    This looks totally decadent! Thanks for sharing at the What’s for Dinner party!
    Helen at the Lazy Gastronome recently posted…Turkey French Dip SandwichesMy Profile

    1. Reply
      Jas
      November 27, 2017 at 10:49 pm

      Thank you, Helen!

  25. Reply
    Veronica Lee
    November 27, 2017 at 12:43 am

    Yummm! This pie looks heavenly!
    Veronica Lee recently posted…Of Gochujang and BooldalkbokkeummyunMy Profile

    1. Reply
      Jas
      November 27, 2017 at 8:16 am

      Thanks, Veronica! 😀

  26. Reply
    Mother of 3
    November 26, 2017 at 6:17 pm

    I have never heard of a sugar cream pie but this looks delicious! Pinned.
    Mother of 3 recently posted…My November BooksMy Profile

    1. Reply
      Jas
      November 26, 2017 at 9:11 pm

      It is creamy and crunchy and oh so yummy! 😀

  27. Reply
    Healthy World Cuisine
    November 25, 2017 at 1:44 pm

    This is sooo good! I have never had a traditional Indiana cream pie but your reinvented version sounds perfect. You are having so much fun with your desserts! Sharing, of course!

    1. Reply
      Jas
      November 26, 2017 at 8:06 am

      Haha, I think you’re right. I don’t like baking but I’m having some fun. Maybe soon I’ll really enjoy it, lol. Thanks, Bobbi!

Leave a Reply

CommentLuv badge