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This delicious sugar cream pie recipe is filled with an egg-free custard filling that is easy to make. This is an old-fashioned favorite!
This cream pie goes right along with our Chocolate Cream Pie and Coconut Cream Pie as favorites!
We Love Eggless Pie!
My family loves all pies, especially cream pies like our favorite Banana Cream Pie. Pies are a favorite dessert, especially around the holidays.
- Pantry staples. It is also called desperation pie.
- Eggless. No eggs are needed, the cornstarch does all the work to thicken the filling.
- Make it ahead of time. It’s perfect for holiday gatherings.
Also known as Hoosier pie, it’s believed to originate from Indiana’s Amish/Quaker community in the mid-1800s.
Ingredients
- Unbaked Pie Shell – Can be store-bought or a Homemade Pie Crust.
- Sugar
- Cornstarch – This helps thicken up the filling.
- Milk – Use whole milk or 2%, anything less and the pie won’t set well.
- Butter – We typically use unsalted but salted works too.
- Vanilla Extract – or use almond extract if desired.
- Cinnamon Sugar – Use store-bought cinnamon sugar mixture or see below to make your own.
Old Fashioned SUGAR CREAM PIE
- PREP. Preheat oven to 450°F.
- BLIND BAKE. Line the pie crust with foil or parchment paper and fill it 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°F.
- FILLING. While the crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till the cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till the 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 the cinnamon sugar mixture.
- BAKE. Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.
Recipe Tips
- Easy cleanup. Place a cookie under the pie in case the filling boils over.
- Runny pie. The cornstarch should make this cream pie set up perfectly, but sometimes if the filling is cooked on too high of heat, or stirred too much, it will become runny as it cools.
- It takes time for the cream to thicken. If it is runny when poured into the pie shell, it will remain runny so be patient. It will also need time to cool and set, so again be patient.
- Cinnamon sugar. Use store-bought cinnamon sugar (McCormick), or make your own! Start with ¼ cup of sugar to 1 tablespoon of cinnamon, add more cinnamon according to preference. Add a sprinkle of nutmeg for extra flavor.
Storing Info
- STORE. Keep custard pie in the fridge, covered, for 3-5 days.
- FREEZE. Wrap the pie with plastic wrap and again with foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before serving. Note that the crust will be softer once thawed.
For More Pies:
Sugar Cream Pie Recipe
This delicious sugar cream pie recipe is filled with an egg-free custard filling that is easy to make. This is an old-fashioned favorite!
Ingredients
- 1 (9-inch) unbaked pastry crust
- ¾ cup sugar
- ¼ cup cornstarch
- 2 cups milk
- ½ cup butter, cubed
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar
Instructions
- Preheat oven to 450°F.
- Line the pie crust with foil or parchment paper and fill it 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°F.
- While the crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till the cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till the 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 the cinnamon sugar mixture.
- Bake at 375°F for another 15-20 minutes, or until the filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.
Video
Notes
Crust. A deep dish pie crust works best for this recipe. You can use a refrigerated pie crust or make your own.
STORE. Keep custard pie in the fridge, covered, for 3-5 days.
FREEZE. Wrap the pie with plastic wrap and again with foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before serving. Note that the crust will be softer once thawed.
Nutrition
Calories: 234kcal, Carbohydrates: 26g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 128mg, Potassium: 80mg, Sugar: 23g, Vitamin A: 455IU, Calcium: 72mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sugar cream pie was so easy to make and turned out amazing!! I’m definitely going to be making this again for the holidays, thank you!!
I love this pie so much, especially since its an egg-free custard base! thank you so much for sharing this amazing recipe!