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!
Servings: 8
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