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Sugar Cream Pie Recipe

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4.7 from 111 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/sugar-cream-pie-recipe-2/