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Baking Pie

Sugar Cream Pie

best sugar cream pie recipe

This has quickly become the most requested pie in my household. Good for dessert, a pitch-in dinner, or breakfast – you simply can’t deny the beauty of the simple and delicious classic old-fashioned pie.

Sugar Cream Pie

Tiffany
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 pie crust at room temperature

Pie Filling

  • 4 tbsp cornstarch
  • 3/4 cup white sugar
  • 4 tbsp butter melted
  • 2 cups heavy cream
  • 1 tbsp vanilla

For Topping

  • 4 tbsp butter melted
  • 1/4 cup sugar
  • 2 - 3 tsp ground cinnamon

Instructions
 

Pie Filling

  • Preheat oven to 32°5F
  • Lightly grease 9" pie dish with butter or Crisco
  • Place pie crust in pie pan and fill with pie weights.
  • Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.
  • Mix cornstarch and sugar in a small bowl.
  • In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.
  • When the mixture is thick and creamy, stir in vanilla.
  • Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.
  • Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.
  • Evenly sprinkle the cinnamon-sugar mixture over the top.
  • Bake approximately 25 minutes.
  • Remove pie from the oven and allow to come to room temperature. Then plate in the refrigerator for at least four* hours.

Notes

*Other recipes will call for less time, but in our home - we prefer a more chilled pie.
Keyword Pie Recipe

INGREDIENTS:

  • 1 pie crust, at room temperature
  • 4 tbsp cornstarch
  • ¾ cup white sugar
  • 4 tbsp butter, melted
  • 2 cups heavy cream
  • 1 tbsp vanilla

FOR TOPPING:

  • 4 tbsp butter, melted
  • 1/4 cup sugar
  • 2 – 3 tsp ground cinnamon

INSTRUCTIONS:

  • Preheat oven to 325°F.
  • Lightly grease 9″ pie dish with butter or Crisco
  • Place pie crust in pie pan and fill with pie weights.
  • Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.
  • Mix cornstarch and sugar in a small bowl.
  • In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.
  • When the mixture is thick and creamy, stir in vanilla.
  • Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.
  • Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.
  • Evenly sprinkle the cinnamon-sugar mixture over the top.
  • Bake approximately 25 minutes.
  • Remove pie from the oven and allow to come to room temperature. Then plate in the refrigerator for at least four* hours.

*Other recipes will call for less time, but in our home – we prefer a more chilled pie.

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