Name: Sugar Cream Pie Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 single pie crust dough (enough for a 9-inch pie); 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

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Introduction

Sugar Cream Pie is a classic, creamy dessert with a tender, flaky crust and a sweet, custard-like filling. This simple yet comforting pie features a rich vanilla and cinnamon flavor that makes it a favorite for any occasion.

A close-up view of a white pie crust lined inside a white pie dish sitting on a wire rack over a white marbled surface. The pie crust is light beige with a textured edge pressed down with fork marks all around the rim. A smooth, thick cream-colored liquid filling is being poured into the crust, creating soft swirls on the surface as it fills the bottom layer of the pie. The background is softly blurred to keep focus on the pouring action and the pie itself. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough for single-crust pie
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

Step 1: Preheat the oven to 450°F. On a lightly floured surface, roll the pie dough to a 1/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to extend 1/2 inch beyond the rim, then flute the edges. Refrigerate for 30 minutes.
Step 2: Line the unpricked crust with a double layer of foil. Fill with pie weights, dried beans, or uncooked rice. Bake on the lower oven rack until the edges turn light golden brown, about 15 to 20 minutes. Remove the foil and weights, then bake for an additional 3 to 6 minutes until the bottom is golden brown. Cool on a wire rack. Reduce oven temperature to 375°F.
Step 3: In a large saucepan, mix the sugar and cornstarch. Gradually stir in the milk until smooth. Bring the mixture to a boil over medium heat, then reduce the heat and cook, stirring constantly, for 2 minutes or until thickened and bubbly.
Step 4: Remove from heat and stir in the cubed butter and vanilla extract until fully combined. Pour the filling into the baked pie crust and sprinkle the top evenly with ground cinnamon.
Step 5: Bake at 375°F until the filling is golden brown, about 15 to 20 minutes. Let the pie cool on a wire rack, then refrigerate until chilled before serving.

Tips & Variations

Use a store-bought pie crust to save time while still achieving delicious results.
For a richer flavor, substitute whole milk or add a tablespoon of heavy cream to the filling.
Sprinkle a little nutmeg along with the cinnamon for a warm spice twist.
To prevent a soggy crust, make sure to fully blind bake the crust using pie weights before adding the filling.

Storage

Store any leftover Sugar Cream Pie covered in the refrigerator for up to 3 days. The pie is best served chilled. Reheat slices gently in a microwave for about 10 to 15 seconds if you prefer it warm, but the pie is traditionally enjoyed cold.

How to Serve

A close-up view of a pie crust in a round white pie dish, with edges pressed and crimped neatly all around. The pie crust is light beige with a smooth and slightly textured surface. The white pie dish sits on two cloths stacked on a white marbled surface; the bottom cloth is white with blue dots, and the top cloth is solid blue with frayed edges. Two woman's hands are holding the pie dish gently, one on each side, with pale skin tones and clean, neat fingernails. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sugar Cream Pie ahead of time?

Yes, you can prepare the pie a day in advance and keep it refrigerated. This allows the flavors to meld and the filling to set perfectly.

What can I use if I don’t have pie weights?

If you don’t have pie weights, dried beans or uncooked rice work well to keep the crust from puffing up during blind baking.