Sugar Cream Pie
Total TimePrep: 20 min. Bake: 15 min. + chilling
- Pastry for single-crust pie (9 inches)
- 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
- Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
- Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°.
- Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.
Test Kitchen Tips
Nutrition Facts1 piece: 418 calories, 24g fat (15g saturated fat), 66mg cholesterol, 275mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 4g protein.
Aug 16, 2020
I havent made this pie, but I am from Indiana and we grew up eating this kind of pie all the time. Now my family never made it homemade, there is a company that makes them all year around, so we would just buy those and we think they are fantastic, it's called Wicks pies. I live in Ohio now, and they are a little harder to find. You have to get them early around the holidays.
Aug 15, 2020
My mom would use the leftover bits of pie crust to make a small sugar pie, but she used brown sugar, instead of white sugar. I like the flavor of the brown sugar better.
Aug 10, 2020
Very unique recipe taste almost like a regular custard pie but is a little lighter, since there are no eggs. It doesn't have a lot of flavor but not a bad pie
Jul 13, 2020
Hi there may you kindly list ingredients In metrics measurements please- it will be Easy for some of us! Love this recipe and would love to try it for my family!!
Jun 13, 2020
The pie was delicious, but my family didn't like the texture. The sugar cream pie they are used to is more custardy. Also, didn't know what temp to bake it at when it was in the pie shell as the last directions for temperature was to turn it down to 375.
May 29, 2020
May 13, 2020
This was good, and while I expected it to be sweet, I didn’t expect it to be so sweet. I wonder if using buttermilk would help/work? Or cutting down the sugar a little bit?
Apr 4, 2020
I have been wanting to make this pie for years, and finally did. It was everything that I thought it would be, creamy, silky, with the flavors of butter and vanilla coming through. I did read the reviews, and added a dash of nutmeg with the cinnamon on top. And, I cheated with the pie crust and used a Pillsbury crust from the dairy case - but baking it in the microwave for 5 minutes on high power (my mother-in-law taught me that trick). I will make this again.
Dec 29, 2019
A great sugar cream pie (I say as a born-and-bred Hoosier myself). Know that the filling will still be very jiggly when the time in the oven is done. I was worried it would never set. Letting it cool on the kitchen table, it was visibly more firm in 15-20 minutes. After several hours in the fridge, the filling was nice and firm -- a beautiful texture! Flavor is nice and vanilla-y but not overwhelmingly so.
Nov 29, 2019
This is the perfect recipe for sugar cream pie. My family who lives in Indiana loved it. it is good warmed or chilled. I did use nutmeg instead of cinnamon. Thanks for sharing recipe.