Sugar pie is a typical dessert of the western European countries of Northern France and Belgium, the Canadian province of Quebec, and Midwestern United States such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie).

Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup (sometimes both) often used as additional filler. When baked, these ingredients combine into a homogeneous mixture similar to caramel. If maple syrup is used, it might be referred to as maple pie. The European version is vaguely reminiscent of an American “transparent pie” (the name in the Midwestern and Southern United States for a version of pecan pie without the pecans), of English Canadian butter tarts, or of English treacle tart.

The ideal sugar cream pie is supposed to be like Santa Claus in that it should shake “like a bowl full of jelly.” The name “finger pie” for the dessert was due to stirring the pie during baking with one’s finger. It was stirred this way to avoid breaking the crust.


  • 1 refrigerated pie crust
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, cut into 1/2-inch pieces
  • 1/8 teaspoon ground nutmeg


  1. Place a large cookie sheet on the middle oven rack and preheat oven to 425.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes.
  4. After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes – or until the crust is lightly golden brown. The center will still jiggle slightly – that’s okay. If the edges of your crust are browning too much, cover the edges with foil.
  5. Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.

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