Description
Sugar Cream Pie is a classic, old-fashioned dessert with a rich, creamy vanilla filling and a buttery, flaky pie crust. Made with simple pantry ingredients, this delicious pie has a smooth custard-like texture and a delicate cinnamon topping. It’s perfect for holidays, family gatherings, or whenever you’re craving a comforting homemade dessert.
Ingredients
- 1 unbaked single-crust pie dough
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 cups 2% milk
- ½ cup butter, cubed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Pie Crust: Preheat the oven to 450°F (232°C). On a lightly floured surface, roll the pie dough into a ⅛-inch-thick circle.
- Shape the Crust: Transfer the dough to a 9-inch pie plate. Trim the edges, leaving about ½ inch of overhang, and flute the edges.
- Chill: Refrigerate the prepared crust for 30 minutes to help prevent shrinking during baking.
- Blind Bake: Line the unpricked crust with a double layer of aluminum foil and fill it with pie weights, dried beans, or uncooked rice.
- Bake the Crust: Bake on a lower oven rack for 15–20 minutes until the edges are lightly golden.
- Finish Baking: Carefully remove the foil and weights. Bake for another 3–6 minutes until the bottom is golden brown.
- Cool: Transfer the crust to a wire rack and allow it to cool. Reduce the oven temperature to 375°F (190°C).
- Prepare the Filling: In a large saucepan, combine the sugar and cornstarch. Gradually stir in the milk until the mixture is smooth.
- Thicken the Filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and cook for another 2 minutes until thickened and bubbly.
- Add Flavor: Remove the saucepan from the heat. Stir in the cubed butter and vanilla extract until the butter melts completely.
- Fill the Crust: Pour the warm filling into the cooled pie crust and spread it evenly.
- Add Cinnamon: Sprinkle the ground cinnamon evenly over the filling.
- Bake: Bake at 375°F (190°C) for 15–20 minutes, or until the top develops a beautiful golden color.
- Cool and Chill: Remove the pie from the oven and cool on a wire rack. Refrigerate until thoroughly chilled before slicing and serving.
Notes
- Serve chilled: Sugar Cream Pie tastes best after it has been refrigerated and the filling has completely set.
- Add whipped cream: Top each slice with freshly whipped cream for an extra creamy dessert.
- Garnish: Sprinkle a little extra cinnamon or freshly grated nutmeg over each slice.
- Pair with coffee: Enjoy a slice with coffee, tea, or a glass of cold milk.
- Refrigeration: Store leftover pie covered in the refrigerator for up to 3–4 days.
- Avoid room temperature storage: Because the filling contains milk, refrigerate the pie within 2 hours of baking.
- Make ahead: Prepare the pie a day before serving and refrigerate overnight for the best texture.
- Freezing: Freezing is not recommended because the cornstarch-based filling may become watery or change texture after thawing.
- Clean slices: Use a sharp knife dipped in warm water and wiped dry between cuts for neat slices.