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Baking Pie

Sugar Cream Pie

best sugar cream pie recipe
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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.

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Sugar Cream Pie


  • Author: Tiffany
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 0 Servings 1x

Ingredients

Scale
  • 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
  • 23 tsp ground cinnamon

Instructions

Pie Filling

  1. Preheat oven to 32°5F
  2. Lightly grease 9" pie dish with butter or Crisco
  3. Place pie crust in pie pan and fill with pie weights.
  4. Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.
  5. Mix cornstarch and sugar in a small bowl.
  6. In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.
  7. When the mixture is thick and creamy, stir in vanilla.
  8. Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.
  9. Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.
  10. Evenly sprinkle the cinnamon-sugar mixture over the top.
  11. Bake approximately 25 minutes.
  12. 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.

  • Category: Dessert
  • Cuisine: American

Keywords: 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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