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Sugar Cream Pie

This sugar cream pie reminds me a bit of creme brulee. The filling is custard-like, and when topped with a sprinkle of cinnamon it's irresistable!

Prep Time
8 mins
Cook Time
8 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 whole milk
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
  4. 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.
  5. Reduce oven temp to 350F.
  6. Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
  7. 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.
  8. Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.

Notes

  • Recipe adapted from Pearl Tree Kitchen.

Nutrition Information

Serving 1 Calories 589kcal (29%) Carbohydrates 99g (33%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 11g Cholesterol 12mg (4%) Sodium 398mg (17%) Fiber 3g (12%) Sugar 64g (128%)

Nutrition Facts

Serving: 1deep 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.