Print

Sugar Cream Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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