Christmas Sugar Cream Pie
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Christmas Sugar Cream Pie
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This Christmas Sugar Cream Pie is a delicious creamy pie studded with holiday sprinkles for a festive touch. The classic filling is silky and rich and the no-roll crust makes it fabulous to throw together for the busy holiday season.
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Ingredients
Pie Crust
- 3 cups flour
- 1 tsp salt
- 1 ½ tsp sugar
- ½ tsp baking powder
- ⅔ cup butter melted
- 6 tbsp water
- 3 tbsp holiday sprinkles
Pie filling
- 1 cup sugar
- ¼ tsp ground cinnamon
- ¼ cornstarch
- 2 cups milk
- 1 tsp vanilla extract
- ½ cup butter cubed
- whipped cream for topping optional
Instructions
Pie Crust
- Preheat the oven to 425 degrees and coat a pie pan with non stick spray.
- Stir together the flour, salt, 1 1/2 teaspoons of sugar, and baking powder in a large mixing bowl.
- This Christmas Sugar Cream Pie is a delicious creamy pie studded with holiday sprinkles for a festive touch. The classic filling is silky and rich and the no-roll crust makes it fabulous to throw together for the busy holiday season.
- Add in one tablespoon of your favorite holiday sprinkles. The dough will feel crumbly at this point, which is what you’re going for!
- Pat the dough into the bottom of the prepared pie pan.
- Bake the pie crust in the preheated oven for 10 – 12 minutes. The crust should be a light golden color.
- Prepare the oven for the pie filling by lowering the temperature to 375 degrees.
Pie Filling
- To make the pie filling, add one cup of sugar, your ground cinnamon, and 1/4 cup of cornstarch to a saucepan on the stove. Turn the heat to medium then whisk in the milk.
- Continuously whisk the milk and sugar until the mixture comes to a boil. Turn down the heat to a simmer and let the mixture simmer for two minutes while still continuously whisking.
- Continuously whisk the milk and sugar until the mixture comes to a boil. Let the mixture simmer for 2 minutes while still continuously whisking. Take the pan off the heat and whisk in the vanilla and the cubed butter.
- ake the pan off the heat and whisk in the vanilla and the cubed butter. (Cubing will allow the butter to melt quicker.) Then set the mixture aside to cool.
- After the pan of filling has had time to cool slightly, add 1 1/2 tablespoons of your favorite holiday sprinkles. Gently fold them in once or twice.
- Pour the cooled filling into the pre-baked crust and sprinkle the top of the filling with the remaining sprinkles.
- Place the pie into oven and bake for 20 minutes.
- Once the pie is done baking, remove from the oven and let it cool at room temperature. Then refrigerate for 2 hours before serving.
- Serve with whipped cream on top!
Notes
- Don’t rush. Making a custard isn’t hard, but it’s also not hard to mess up.As tempting as it might be to turn up the heat, don’t. It should never go above medium heat. Continue whisking while it comes to a boil and while it simmers.
- Store any leftovers of the Christmas sugar cream pie in the fridge in an airtight container or wrapped tightly with plastic wrap for up to five days.
Nutrition Information
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Calories
562kcal
(28%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
529mg
(22%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
926IU
(19%)
Vitamin C
0.003mg
(0%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 529mg | 22% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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