Old Fashioned Sugar Cream Pie
User Reviews
4.9
Old Fashioned Sugar Cream Pie
Description
This recipe uses a deep-dish pie crust filled with a smooth mixture of granulated sugar, flour, a dash of salt, heavy cream, half-and-half, egg yolks, and vanilla. The mixture is combined without whipping or beating to maintain a custard-like consistency. Butter pieces are dotted over the filling before dusting the top with ground cinnamon to enhance flavor.
Baking at 350°F for about an hour allows the filling to bubble and set to a creamy custard that firms up during cooling. The pie achieves a thick but tender texture, with a sweet, rich flavor balanced by a hint of cinnamon on top.
Serving is best after the pie cools completely and chills for several hours, as cutting while warm may leave the filling watery. The pie is sizeable and can be baked thinly in two crusts or thickly in one. It is suggested not to use frozen pie crusts unless baking two pies, as they may not have sufficient depth for the filling’s volume.
Ingredients
- 1 pie crust
- 1 Cup granulated sugar
- 5 Tbs all-purpose flour
- salt dash
- 2 cups heavy whipping cream
- 1 cup half and half may use half cream/half whole milk
- 2 egg yolk
- 1 teaspoon vanilla
- 1 9 inch pie shell
- 2 tbs butter cut into pea sized pieces
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 and place a rack in the center of the oven.
- Line a deep dish pie plate with a crust (make your own or use a refrigerated pie crust, see note section). Then set the pie plate aside.
- In a large bowl, mix the sugar, flour and salt until evenly blended. Use a whisk to make sure that lumps are broken down. Add the 2 cups of whipping cream and mix well but do not whip or beat.
- In a separate smaller bowl, mix the half and half, egg yolks and vanilla together well. (Use a whisk but do not whip or beat).
- Then, pour the egg yolk mixture into the sugar mixture and blend together well - do not beat.
- Pour the mixture into the pie shell and dot the butter pieces around evenly on top of the pie
- Sprinkle the top of the pie with cinnamon
- Bake at 350 “Until it bubbles through for 10 minutes” (in a regular oven - about an hour, but check the pie by wiggling the edge of the pie plate - if the pie is still loose in the center, it isn’t quite done - as soon as it no longer loosely and sloppily jiggles, it is done - it will still be jiggly like Santa's tummy in the center).
Notes
- Watch instructional video to understand the layering and baking technique for the sugar cream pie.
- Use a deep dish or homemade pie crust; avoid frozen crusts unless making two pies, as they may be too shallow.
- Cool the pie completely before cutting to avoid watery filling; chilling in the refrigerator for several hours is recommended.
- The recipe makes enough filling for either one thick pie or two thinner pies; adjust baking time accordingly.
- Bake the pie on a cookie sheet to catch any potential drips from bubbling filling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
