Sugar Cream Pie Recipe

5 from 21 votes

Sugar Cream Pie Recipe

Sugar Cream Pie is a rich, creamy old fashioned custard pie with a buttery cinnamon sugar topping, an easy make ahead dessert everyone loves.

Prep Time10

Cook Time30

Chill Time3

Total Time3 40

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

pie plate

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 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. To add a nice golden touch to the top, turn the oven broiler to HIGH. Place the pie in the center of the oven (middle rack) and broil for 1-2 minutes. Watch carefully as it can go from golden brown to burnt in seconds.
Remove to a cooling rack to cool. Chill for 3-4 hours.

Video

Notes

Recipe Tips.

Whisk the custard constantly while cooking to prevent lumps and keep the filling silky smooth.
Blind bake the crust completely so it stays crisp after the filling is added.
Watch the pie closely while broiling since the topping can brown very quickly.
Chill the pie for at least 4 hours so the filling sets into clean, beautiful slices.

Store. Keep custard pie stored 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.

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