Sugar Cream Pie Recipe

Introduction

Sugar Cream Pie is a comforting classic, known for its creamy, sweet filling nestled in a flaky crust. This simple yet delicious dessert is perfect for any occasion and easy to prepare with basic ingredients.

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 out the dough to a 1/8-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to extend 1/2 inch beyond the rim of the plate, then flute the edge.
2. Step 2: Refrigerate the crust for 30 minutes to prevent shrinking during baking.
3. Step 3: Line the unpricked crust with a double thickness of foil. Fill the foil-lined crust almost to the top with pie weights, dried beans, or uncooked rice to keep the crust weighed down and prevent bubbling.
4. Step 4: Bake the crust with weights at 450°F until the edges just start to brown, then remove the weights and foil carefully.
5. Step 5: In a medium saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened and smooth.
6. Step 6: Remove from heat and stir in butter, vanilla extract, and ground cinnamon until butter is melted and fully incorporated.
7. Step 7: Pour the filling into the pre-baked crust and let it cool completely before serving. Refrigerate if desired to firm up the filling.

Tips & Variations

• For a richer filling, substitute whole milk or add a splash of heavy cream.
• Try adding a pinch of nutmeg for extra warmth in the flavor.
• Use store-bought pie dough to save time without sacrificing taste.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, let the pie come to room temperature or warm gently in a low oven for 10 minutes to restore creaminess without melting the filling too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sugar Cream Pie ahead of time?

Yes, prepare the pie in advance and refrigerate it. It tastes even better after the flavors have melded for a few hours.

What can I use if I don’t have pie weights?

Dried beans or uncooked rice work perfectly as an alternative to pie weights to keep the crust from bubbling during blind baking.

Sugar Cream Pie Recipe

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Sugar Cream Pie is a traditional, rich, and creamy custard pie that features a smooth filling made from milk, sugar, cornstarch, and butter, enhanced with vanilla and a touch of cinnamon, all nestled in a flaky, buttery single-crust pie shell. This classic comfort dessert offers a perfect balance of sweetness and creamy texture, ideal for family gatherings and holiday treats.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• Dough for single-crust 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: Roll out the single-crust dough on a lightly floured surface to a 1/8-inch thickness, forming a circle large enough to fit a 9-inch pie plate.
2. Shape and chill: Transfer the rolled dough to the pie plate, trim the edges to leave a 1/2-inch overhang, and flute the edges for a decorative finish. Refrigerate the crust for 30 minutes to chill and set.
3. Preheat the oven: Set your oven to 450°F (232°C) to prepare for blind baking the crust.
4. Blind bake the crust: Line the chilled crust with a double layer of foil, ensuring it fits snugly, then fill the foil with pie weights, dried beans, or uncooked rice to prevent bubbling and shrinking. Fill the weights nearly to the top to properly weigh down the crust.
5. Bake the crust: Place the weighted crust in the preheated oven and bake for 10-15 minutes or until the edges begin to turn golden. Remove the foil and weights carefully, then bake for an additional 5-7 minutes or until the crust is fully cooked and lightly golden. Remove from oven and set aside.
6. Prepare the filling: In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in the 2% milk to create a smooth mixture without lumps.
7. Cook the filling: Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to bubble gently. Remove from heat.
8. Add butter and flavor: Stir in cubed butter, vanilla extract, and ground cinnamon until the butter is fully melted and the filling is smooth and creamy.
9. Assemble the pie: Pour the warm filling into the pre-baked pie crust, spreading it evenly.
10. Cool and set: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours until the filling is set and firm enough to slice.

Notes

• Use chilled butter in the crust for flakier results.
• Pie weights can be reused multiple times if stored properly.
• If you prefer a richer pie, substitute half-and-half or whole milk instead of 2% milk.
• To avoid the pie crust shrinking, do not stretch the dough when lining the pie plate.
• This pie is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: Sugar Cream Pie, Cream Pie, Custard Pie, Traditional Pie, Comfort Food Dessert, Creamy Pie