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Sugar Cream Pie Recipe

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4.7 from 58 reviews

Sugar Cream Pie is a classic American dessert known for its rich, creamy filling made from sugar, cornstarch, and milk, baked in a flaky single-crust pie shell. This luscious custard-like pie is topped with a hint of ground cinnamon, making it a comforting and timeless sweet treat perfect for any occasion.

Ingredients

Scale

Dough for single-crust pie

  • 1 single pie crust dough (enough for a 9-inch pie)

Filling

  • 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

  1. Prepare the crust: Preheat your oven to 450°F (232°C). On a lightly floured surface, roll out the dough to a 1/8-inch thick circle and transfer it carefully into a 9-inch pie plate. Trim the excess dough to leave a 1/2-inch overhang beyond the rim and flute the edges for a decorative finish. Place the crust in the refrigerator to chill for 30 minutes, which helps prevent shrinking during baking.
  2. Bake the crust blind: Line the chilled crust with a double layer of foil, ensuring it covers the edges, and fill it with pie weights, dried beans, or uncooked rice to keep the crust from bubbling up. Place the pie on a lower rack in the oven and bake for 15-20 minutes, or until the edges turn a light golden brown. Remove the foil and weights, then bake for an additional 3-6 minutes until the bottom of the crust is golden and firm. Remove from oven and cool on a wire rack.
  3. Reduce oven temperature: Lower the oven heat to 375°F (190°C) to prepare for baking the filling.
  4. Make the filling: In a large saucepan, mix together the sugar and cornstarch. Gradually stir in the 2% milk until the mixture is smooth and free of lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent scorching. Once boiling, reduce the heat and continue to cook, stirring, for 2 minutes or until the filling thickens and becomes bubbly.
  5. Finish the filling: Remove the saucepan from heat. Stir in the cubed butter until melted and fully incorporated, then add the vanilla extract. Stir well to combine all flavors smoothly.
  6. Assemble and bake: Pour the warm filling into the pre-baked pie crust. Evenly sprinkle the surface with ground cinnamon. Bake the pie in the preheated 375°F oven for 15-20 minutes or until the top becomes golden brown.
  7. Cool and chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie until thoroughly chilled before serving to allow the filling to set perfectly.

Notes

  • Blind baking the crust is essential to prevent a soggy bottom and ensure a crisp texture.
  • Pie weights are reusable and ideal for blind baking; if unavailable, dried beans or uncooked rice are good alternatives.
  • Use a whisk when mixing sugar and cornstarch with milk to avoid lumps in the filling.
  • For a richer flavor, you may substitute whole milk for 2% milk, but 2% strikes a good balance of creaminess and lightness.
  • Letting the pie chill overnight intensifies the flavors and improves texture.

Keywords: Sugar Cream Pie, Cream Pie, Classic Pie, Custard Pie, American Dessert, Pie Recipe, Comfort Food

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