Durbin Hotel Sugar Cream Pie

Durbin Hotel Sugar Cream Pie

E. Sexton 0

"This sugar cream pie is outstanding and was made for years by the Durbin Hotel in Rushville, Indiana."

Ingredients 1 h 35 m {{adjustedServings}} servings 397 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally.
  3. In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.
  4. Bake in preheated oven for 5 minutes. Allow to cool before serving.
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Reviews 31

  1. 37 Ratings


The pie was easy to make and the flavor was wonderful, however, the pie did not set up. The recipe calls to "simmer" the ingredients. Thickening agents such as cornstarch do not come to their full thickening power until boiled -- I will boil for just a minute or two next time I make this pie to see if that helps it set up.


An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes, then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour, not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally, cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana.


Very tasty, but the double boiler part did not work so well for me. I finally bagged the double boiler and just put the pot on the stove with direct heat while monitoring it very closely, and it was fine. You DO have to bring it to a boil for a minute or two; just not longer than that. The flavor and texture of the pie was great though, and it did set up well for me. Will make again!