4.6 from 201 votes
Sugar Cream Pie
Sugar Cream Pie is a traditional dessert featuring a smooth and creamy custard filling made from milk, sugar, cornstarch, and butter, baked into a deep-dish pie crust. The filling is cooked on the stovetop until thickened, then poured into a blind-baked crust and optionally sprinkled with cinnamon. The result is a rich, silky pie with a subtle vanilla flavor and a tender crust.
Prep Time
8 mins
Cook Time
20 mins
Chilling Time
8 hrs
Total Time
8 hrs 28 mins
Servings:
1
deep dish 9-inch pie
Calories:
589 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 deep dish 9-inch pie
Amount Per Serving
Calories 589
% 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.