Sugar Cream Pie Recipe
User Reviews
5
Sugar Cream Pie Recipe
Description
The Sugar Cream Pie Recipe starts with a pre-baked pastry shell, ensuring a crisp base that supports the rich custard filling without sogginess. The filling is a mixture of sugar, cornstarch, and milk cooked over medium heat until thickened, then enriched with butter and vanilla. Poured into the warmed crust, the pie is sprinkled with cinnamon sugar before baking until the filling bubbles and the top achieves a golden caramelized finish when broiled briefly. This baking method delivers a smooth, creamy pie with a slightly spiced crunchy topping.
The pie is best served chilled or at room temperature as a comforting dessert that balances sweetness and creamy texture without being heavy. Its deep dish crust provides a sturdy, buttery foundation to enjoy every silky bite.
For storage, keep the pie securely covered in the refrigerator for 3 to 5 days to maintain freshness. You can also freeze it wrapped tightly in plastic wrap and foil for up to 3 months, although note the crust will soften upon thawing. Using a refrigerated or homemade deep dish crust works well, with this style providing optimal results for the custard filling.
Ingredients
- 1 (9-inch) pastry crust unbaked
- ¾ cup sugar
- ¼ cup cornstarch
- 2 cups milk
- ½ cup butter cubed
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar
Instructions
- Preheat oven to 450°F.
- Line the pie crust with foil or parchment paper and fill it with pie weights or dry beans.Bake for 10 minutes. Remove pie weights and foil and bake for another 5-7 minutes. Turn oven temperature down to 375°F.
- While the crust is baking, prepare custard filling. Whisk sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till the cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till the mixture comes to a boil. Whisk and stir for another minute or two, until thick.
- Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with the cinnamon sugar mixture.
- Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble. To add a nice golden touch to the top, turn the oven broiler to HIGH. Place the pie in the center of the oven (middle rack) and broil for 1-2 minutes. Watch carefully as it can go from golden brown to burnt in seconds.
- Remove to a cooling rack to cool. Chill for 3-4 hours.
Notes
- A deep dish pie crust is preferred; use refrigerated or homemade crust.
- Refrigerate the finished pie covered for 3-5 days to maintain freshness.
- For longer storage, freeze wrapped with plastic and foil for up to 3 months; thaw in the refrigerator before serving.
- Note that freezing may soften the crust texture slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 128mg | 5% |
| Potassium | 80mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 455IU | 9% |
| Calcium | 72mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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