Sugar Cream Pie Recipe

Introduction

Sugar Cream Pie is a classic, comforting dessert featuring a creamy, sweet custard filling nestled in a flaky pie crust. This simple yet rich pie is flavored with vanilla and a hint of cinnamon, perfect for any occasion.

Ingredients

• Dough for single-crust pie
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups 2% milk
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat the oven to 450°F. On a lightly floured surface, roll the dough out to a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the crust to extend 1/2 inch beyond the rim and flute the edges. Refrigerate the crust for 30 minutes.
2. Step 2: Line the crust with a double layer of foil, leaving the surface unpricked. Fill the crust with pie weights, dried beans, or uncooked rice. Place on the lower oven rack and bake until the edges are light golden brown, about 15-20 minutes. Remove the foil and weights, then bake for an additional 3-6 minutes or until the bottom is golden brown. Cool the crust on a wire rack. Reduce the oven temperature to 375°F.
3. Step 3: In a large saucepan, combine sugar and cornstarch. Gradually stir in the milk until smooth. Bring the mixture to a boil over medium heat, then reduce the heat and cook, stirring constantly, for 2 minutes or until the mixture thickens and becomes bubbly.
4. Step 4: Remove the saucepan from heat and stir in the cubed butter and vanilla extract until fully incorporated. Pour the filling into the prepared pie crust and sprinkle the top evenly with ground cinnamon.
5. Step 5: Bake the pie in the 375°F oven for 15-20 minutes or until the filling is golden brown. Cool the pie on a wire rack, then refrigerate until fully chilled before serving.

Tips & Variations

• Use a pre-made pie crust for a quicker preparation without sacrificing flavor.
• For a richer custard, substitute half of the milk with heavy cream.
• Sprinkle nutmeg along with cinnamon for a warm, spiced flavor.
• Ensure constant stirring while cooking the filling to prevent lumps and sticking.

Storage

Store Sugar Cream Pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for a few seconds if you prefer it warm, but it is typically enjoyed chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Sugar Cream Pie?

It is best enjoyed fresh or refrigerated. Freezing may alter the texture of the creamy filling, making it watery upon thawing, so freezing is not recommended.

What can I use instead of pie weights?

If you don’t have pie weights, dried beans or uncooked rice are excellent alternatives to keep the crust from puffing up during blind baking.

Sugar Cream Pie Recipe

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4.6 from 130 reviews

This classic Sugar Cream Pie, also known as Hoosier Pie, features a tender single-crust filled with a creamy sweet custard made from sugar, cornstarch, and milk, flavored with vanilla and a hint of cinnamon. The pie is baked to a golden perfection, offering a luscious, smooth texture and a nostalgic dessert experience.

• Author: Rita
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dough

• 1 single-crust pie dough (enough for a 9-inch pie)

Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups 2% milk
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the crust. On a lightly floured surface, roll the pie dough out to a 1/8-inch thick circle. Transfer it carefully to a 9-inch pie plate. Trim the edges so they extend about 1/2 inch beyond the rim, then flute the edge decoratively. Place the crust in the refrigerator to chill for 30 minutes.
2. Blind bake the crust. Preheat the oven to 450°F. Line the pie crust with a double layer of foil, pressing it gently against the edges. Fill the crust with pie weights, dried beans, or uncooked rice to prevent bubbling. Bake on a lower oven rack for 15 to 20 minutes until the edges turn light golden brown. Remove the foil and weights, then bake for an additional 3 to 6 minutes until the bottom is golden brown. Cool the crust on a wire rack.
3. Make the filling. While the crust cools, reduce oven temperature to 375°F. In a large saucepan, combine the sugar and cornstarch evenly. Gradually stir in the 2% milk until the mixture is smooth and without lumps. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce the heat and continue cooking and stirring for 2 minutes or until the custard has thickened and is bubbly.
4. Add butter and vanilla. Remove the saucepan from heat. Stir in the cubed butter and vanilla extract until the butter is fully melted and incorporated, creating a smooth, creamy filling.
5. Assemble and bake. Pour the prepared filling into the cooled pie crust. Sprinkle the top evenly with ground cinnamon. Bake in the 375°F oven for 15 to 20 minutes, or until the top turns golden brown and the filling is set.
6. Cool and chill. Remove the pie from the oven and allow it to cool on a wire rack. Once at room temperature, refrigerate the pie until fully chilled, which helps the custard firm up for slicing and serving.

Notes

• Using pie weights or dried beans prevents the crust from puffing up or shrinking during blind baking.
• Chilling the dough before baking improves crust texture and prevents shrinkage.
• Use 2% milk for a creamy filling with balanced richness.
• Allow the pie to chill thoroughly to achieve the best smooth custard texture.
• The ground cinnamon on top adds a warm aromatic flavor but can be adjusted to taste.
• Leftovers should be refrigerated and consumed within 3 to 4 days.

Keywords: Sugar Cream Pie, Hoosier Pie, classic pie, creamy custard pie, American dessert, single crust pie, vanilla custard