Sugar Cream Pie
User Reviews
4.6
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Prep Time
8 mins
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Cook Time
20 mins
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Chilling Time
8 hrs
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Total Time
8 hrs 28 mins
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Servings
1 deep dish 9-inch pie
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Calories
589 kcal
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Course
Baked Goods
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Cuisine
American
Sugar Cream Pie
Description
This Sugar Cream Pie uses a pre-baked deep-dish pie shell filled with a custard made from whole milk, granulated sugar, cornstarch, vanilla extract, salt, and butter. The filling is cooked on the stove over medium-low heat, whisked continuously to prevent lumps and browning, until thick and bubbling. Adding butter into the hot custard creates a creamy texture and sheen.
The filling is then poured into the baked crust, which has been pricked and lightly browned to hold the cream filling. Cinnamon is sprinkled on top for subtle warmth and aroma. The pie can be enjoyed warm or chilled, with leftover filling usable as pudding or for making smaller pies. This recipe produces extra filling beyond the pie shell, providing flexibility.
Sugar Cream Pie offers a smooth, sweet dessert with a delicate butterscotch-like flavor coming from the butter and vanilla. The contrast between the creamy filling and flaky crust defines its texture and appeal. It is a classic comfort dessert that can be served for family meals or special occasions.
Ingredients
- one 9-inch 4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
- 3 cups milk whole
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt or to taste
- ¾ cup unsalted butter diced into small cubes
- cinnamon for sprinkling
Instructions
- Preheat oven to 400F. Prick refrigerated pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool. Or you can make your favorite scratch pie crust such as my All-Butter Pie Crust. While crust bakes, prepare the filling.
- To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, and near the end when the filling is getting thicker, whisk continuously to avoid the filling from browning at the bottom of the saucepan.
- Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
- Add filling to pie crust, noting you will have about extra (I had about 1 1/2 cups extra). It’s great warm, chilled as pudding, or you can experiment by making another smaller pie or tart.
- Reduce oven temp to 350F.
- Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
- Carefully place pie on a wire rack to cool for about 1 hour. Cover with foil and refrigerate for about 8 hours, or until pie is chilled and set.
- Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.
Notes
- This recipe was adapted from Pearl Tree Kitchen.
- Extra filling not used in the pie can be enjoyed warm or chilled as pudding or used to make smaller pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1deep dish 9-inch pie
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 589kcal | 29% |
| Carbohydrates | 99g | 33% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 12mg | 4% |
| Sodium | 398mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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