State Plate Recipe: Indiana’s Sugar Cream Pie

That’s Some Eggs-celent, Peachy-Keen Food!

Don’t put all your eggs in one basket…especially this one! And you might not want to scramble it, either. This egg was constructed in honor of the annual egg festival in Mentone, IN in 1946. It weighs 1.5 tons, is 10 feet tall and is made of solid concrete. Impressive, but not edible! So don’t try to take a bite out of it. There are plenty of real eggs in Indiana for a yummy omelet.

That’s just peachy! Why yes, it’s very, very peachy. In Bruceville, IN, seven miles from Vincennes, you’ll find the world’s largest peach. The peach stands about 20 feet tall and sits right next to a replica of the Washington Monument. Built in 1954 by Wilbur and Doris Yates, the popular roadside attraction was meant as a tribute to the futuristic Trylon and Perisphere from the 1939 New York World’s Fair, an architectural feat that symbolized the fair’s theme: “The World of Tomorrow.” If you’re driving by and the giant peach whets your appetite for the real thing, a short distance away is a family produce stand offering fresh seasonal fare.  

Getting Corny in Indiana

When you’re sitting at the movies, or on your couch for movie night, and you grab a handful of salty, buttered popcorn, think Indiana. More than 20% of the country’s popcorn, and 90% of the world’s popcorn, come from the Hoosier State. In fact, in any given year, almost half of Indiana’s cropland is devoted to growing corn.

Pop(corn) Quiz!

His name has long been associated with light, fluffy gourmet popcorn in a variety of novelty flavors. He’s known for his thick, horn-rimmed glasses and big bow tie. And he was born on July 16, 1907 in Brazil, Indiana.

Did the answer pop into your head? Yes, Orville Redenbacher.


And Now for Something Totally Sweet!

Sugar Cream Pie in the Official Indiana State Pie. Like many long-standing traditions, it’s hard to pinpoint the exact origin of this creamy dessert. Because of its basic ingredients many attribute it to Indiana’s Amish and Shaker communities. But it’s also called “desperation pie,” for that very reason. On the farm, in decades past, one could gather just the staples from the pantry and create a tasty pie. As if it needs another nickname, some also call it a “finger pie,” because, if bakers use traditional techniques, they stir the ingredients delicately with their fingers, so as to not allow the cream to whip. Whatever you call it, call it delicious!

Sugar Cream Pie

Serves: 8 – Prep Time: 15 minutes – Total Time: 1 hour, 15 minutes

You will need a 9-inch pie dish.

Crust: You can make your own, purchase a quality, ready-made crust, or use 1 rolled refrigerated, unbaked pie crust. Follow directions for using the crust prior to pressing into your baking dish or pan, and before filling.



  • 3/4 C all-purpose flour
  • 1/2 C sugar
  • 1/2 C light brown sugar
  • 1/2 C dark brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 1/2 C heavy cream
  • 1 1/2 C half and half
  • 2 tsp vanilla extract
  • Milk (to brush pie shell)
  • Additional cinnamon or nutmeg for dusting, optional


  1. Place oven rack at the center.
  2. Preheat oven to 375°F.
  3. If you make your own crust, or use a store-bought, unbaked dough crust, roll it out and flute the edges.
  4. Brush pie shell with a little bit of milk.
  5. Refrigerate crust while you mix the filling.
  6. In a large bowl mix together flour, sugars, cinnamon, nutmeg and salt.
  7. Stir in heavy cream, half and half, and vanilla until well-blended.
  8. Pour into your pie shell, and bake for 35 to 45 minutes or until crust is golden brown, and the center of the pie is set.
  9. Dust with additional cinnamon or nutmeg, if you want.
  10. Cool for about 15 to 20 minutes before slicing.
  11. Pie may be refrigerated.


  • You can skip the crust and enjoy this dessert as a custard alone.
  • Serve with a side of fresh strawberries, blueberries or other berries or favorite fruits in season.