Vegan Sugar Cream Pie (Hoosier-Style)

This is a dairy-free version of Sugar Cream Pie with a smooth custard filling.

Ingredients

Crust

• 1¼ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• ½ cup vegan butter (cold, cubed)
• 3–5 tbsp ice water

Filling

• 2 cups unsweetened plant milk (soy or oat recommended)
• ¾ cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 2 tbsp vegan butter
• 1 tsp vanilla extract

Topping

• 1–2 tbsp vegan butter (melted)
• 1 tbsp sugar
• ½ tsp cinnamon
• Optional: pinch of nutmeg

Instructions

1. Make the crust

1. Combine flour, sugar, and salt in a bowl.
2. Cut in the cold vegan butter until the mixture looks crumbly.
3. Add ice water gradually until the dough just comes together.
4. Shape into a disk, wrap, and chill for 30 minutes.
5. Roll out and place in a 9-inch pie pan.
6. Prick the base with a fork.
7. Bake at 180°C (350°F) for 12–15 minutes until lightly golden.
8. Let cool.

2. Prepare the filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Slowly add plant milk while whisking to avoid lumps.
3. Cook over medium heat, stirring constantly.
4. After 5–8 minutes, the mixture will thicken into a custard.
5. Remove from heat and stir in vegan butter and vanilla extract.

3. Assemble

• Pour the hot filling into the baked crust and smooth the surface.

4. Add topping and bake

1. Drizzle melted vegan butter over the top.
2. Sprinkle sugar and cinnamon (plus nutmeg if using).
3. Bake at 180°C (350°F) for 15–20 minutes.

5. Cool and set

• Let the pie cool at room temperature.
• Refrigerate for 2–3 hours until fully set.

Notes

• Soy milk produces the creamiest texture.
• Stir continuously while cooking the filling to prevent lumps.
• The pie firms up as it chills, so do not skip refrigeration.