The Story of Peterson’s

(famous) Sugar Cream Pie

Joe and Marilyn Peterson started

experimenting with a recipe for Sugar Cream

Pie in early 2010 after it was officially named

the State Pie of Indiana in 2009.

The Petersons first tested their recipe on the

restaurant menu using a normal pie crust, but

it didn’t sell well. It took several more years of

trial and error until they decided to use a

family recipe for “no roll” flaky pie crust. The

new crust proved less dense and added a

pastry delicate quality to the recipe.

They further improved the pie with blended

filling ingredients cooked on the stove. They

found that stove top cooking, in lieu of baking,

helped preserve the sugar cream consistency

from becoming too custard like.

Indianapolis Monthly,

named Peterson’s

Sugar Cream Pie as

one of the “best new

comfort foods” for 2014!