This Sugar Cream Pie is smooth, creamy, and delicious! The egg-free custard filling is easy to make using ingredients you already have on hand.
Eggless cream pie
My family loves all types of cream pies, especially banana cream pie. The biggest difference between sugar cream pie and other cream pies is that there are no eggs in the filling.
You still cook the filling in a saucepan over the stove, but it is just a mixture of sugar, cornstarch, milk, butter, and vanilla. Cornstarch is a great thickener, so this pie sets up perfectly, and is so easy to slice.
HOW TO MAKE SUGAR CREAM PIE
FILLING. Whisk together sugar and cornstarch in a heavy saucepan. Add milk and stir till the cornstarch is dissolved. Turn heat to medium; cook and stir till mixture boil. Continue whisking and cooking till mixture is thickened.
Remove from heat and add cubed butter and vanilla. Stir till butter is melted and filling is smooth.
SPRINKLE & BAKE. Pour filling into baked pie shell (store bought or homemade). For this recipe, you sprinkle cinnamon sugar on top of the pie filling, then bake it for a few minutes. As it bakes, the cinnamon sugar bubbles and melts, and it adds a delicious flavor to the pie! It reminded me a little of eating creme brulee.
CHILL. Make sure you give the pie plenty of time to set up. It will be very jiggly when you remove it from the oven, but as it chills it will thicken just perfectly. Mine was ready in about 3 ½ hours.
Tips and FAQ
Tip: Place a cookie sheet underneath your pie as it bakes in case the filling boils over. This will make cleanup easier.
Does sugar cream pie need to be refrigerated? Yes! This pie is best served chilled anyways, so keep it in the fridge whenever it isn’t being served. That goes for leftovers as well!
Why is my sugar cream pie runny? The cornstarch in this recipe should make this cream pie set up perfectly, but sometimes if you cook the filling on too high of heat, or stir it too much, it will become runny as it cools.
Cinnamon Sugar. You can use store bought cinnamon sugar (McCormick makes it), or you can make your own! The perfect ratio of cinnamon to sugar is kind of up to you, but you can start with ¼ cup sugar to 1 Tbsp of cinnamon, and add more cinnamon according to your taste preferences.
This pie really is easy to make, especially if you use a premade pie crust. No one will guess how simple it is, because it tastes amazing! Rich and creamy custard topped with a crystalized layer of cinnamon sugar. What’s not to love?
For more tasty pie recipes, check out:
Sugar Cream Pie Recipe
- Preheat oven to 450°.
- Line the pie crust with foil or parchment paper and fill 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°
- While crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till 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 cinnamon sugar mixture.
- Bake at 375° for another 15-20 minutes, or until filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.