Sugar Cream Pie is a classic dessert that brings back fond memories of family gatherings and cozy evenings spent at my grandmother’s house. I remember the first time I tasted this pie – its creamy, cinnamon-infused filling and perfectly crisp crust instantly made it one of my favorite treats. My grandmother would always make sure to have one ready whenever we visited, and the smell of it baking in the oven would fill the house with a warm, inviting aroma.
This recipe for Sugar Cream Pie is simple enough for even novice bakers to tackle, making it a perfect choice for any occasion. One of the things I love most about this recipe is its versatility. While the classic version is delightful on its own, you can easily add your own twist to it. For example, you can incorporate a dash of nutmeg or even a splash of bourbon into the filling for an extra layer of flavor. Another variation I enjoy is using a graham cracker crust instead of the traditional pie crust, which adds a lovely, slightly crunchy texture to the pie.
For those who prefer a more decadent dessert, topping the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream can make it even more indulgent. And if you’re feeling particularly adventurous, you can sprinkle some toasted pecans or a drizzle of caramel sauce over the top before serving.
The beauty of Sugar Cream Pie lies in its simplicity. With a handful of basic ingredients and straightforward steps, you can create a dessert that is both comforting and impressive. Whether you’re serving it at a holiday feast or enjoying a slice on a quiet night at home, this pie is sure to bring a smile to anyone’s face.
Preparing Sugar Cream Pie
Ingredients
- 9-inch deep dish pie crust (store-bought or homemade)
- 3/4 cup granulated sugar
- 4 tablespoons butter, melted
- 2 1/4 cups heavy whipping cream
- 4 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1/4 cup granulated sugar
- 2-3 teaspoons ground cinnamon
- 3 tablespoons melted butter
Directions
- Prepare the Pie Crust: Use a deep dish 9-inch pie crust, either store-bought or homemade. Partially bake the crust to avoid a soggy bottom. If using homemade, line it with foil or parchment paper, fill with pie weights or dry beans, and bake at 375°F for 25 minutes. Remove weights and foil, then bake an additional 5-7 minutes. If bubbles form, gently prick the crust with a fork.
- Make the Filling: While the crust is baking, melt 4 tablespoons of butter in a medium saucepan over medium heat. In a bowl, combine 3/4 cup sugar and 4 tablespoons cornstarch. Add the heavy cream to the melted butter, then whisk in the cornstarch and sugar mixture. Continue whisking until the mixture boils, then let it boil for 1-2 minutes. Remove from heat, stir in the vanilla extract, and pour the filling into the partially baked crust.
- Top with Cinnamon Sugar: Pour 3 tablespoons of melted butter over the filling. Mix 1/4 cup sugar with 2-3 teaspoons cinnamon, then sprinkle this mixture evenly over the pie.
- Bake the Pie: Lower the oven temperature to 325°F and bake the pie for 25 minutes. To finish, turn on the broiler and broil for about 1 minute, watching closely to avoid burning. Remove the pie from the oven and allow it to cool to room temperature before refrigerating for at least one hour to set. The pie will firm up as it chills. Serve either warm or chilled. Store any leftovers in the refrigerator.
Storing Suggestions:
Keep the sugar cream pie in the refrigerator, covered, for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
FAQs:
Can I use a pre-made pie crust for this recipe?
Yes, a store-bought deep dish pie crust works perfectly for this recipe. Just make sure to follow the instructions for blind baking to prevent a soggy bottom.
What is the best way to blind bake a pie crust?
To blind bake a crust, line it with foil or parchment paper, fill with pie weights or dry beans, and bake at 375°F for 25 minutes. Remove the weights and foil, then bake for another 5-7 minutes until golden.
Can I substitute half-and-half for the heavy cream?
While heavy cream provides the richest texture, you can use half-and-half in a pinch. The pie may be slightly less creamy, but it will still be delicious.
How do I know when the filling is ready?
The filling is ready when it thickens and reaches a boil. Let it boil for 1-2 minutes while continuously whisking, then remove from heat and add the vanilla extract.
What should I do if my pie crust bubbles up while baking?
If bubbles form in the crust, gently prick them with a fork during the second round of baking. This will release the steam and prevent large bubbles from forming.
How long should I let the pie cool before serving?
Allow the pie to cool to room temperature before refrigerating it for at least one hour to set. This ensures the filling firms up properly. You can serve the pie warm or chilled, depending on your preference.
Sugar Cream Pie
Ingredients
- Deep dish 9-inch pie crust use store-bought or homemade
- 3/4 cup sugar
- 4 tablespoons melted butter
- 2 1/4 cups heavy cream
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1/4 cup sugar
- 2-3 teaspoons cinnamon
- 3 tablespoons melted butter
Instructions
Pie Crust
- Partially Baked (Blind Baked) Pie Crust
- Use a store-bought deep dish pie crust with blind baking instructions or your favorite homemade recipe. Partially bake the pie shell to prevent a soggy and underdone cream pie crust.
- If using a homemade crust, line it with foil or parchment paper and fill with pie weights or dry beans. Bake at 375°F for 25 minutes. Remove weights and foil, then bake for another 5-7 minutes. If bubbles form, lightly prick the crust with a fork before the second round of baking.
- While Crust is Baking, Prepare Sugar Cream Pie
Sugar Cream Pie Filling
- In a medium saucepan, melt the butter over medium heat. Whisk together cornstarch and 3/4 cup sugar, then set aside. Add heavy cream to the melted butter, mix well, then add the cornstarch and sugar mixture. Whisk continuously until it reaches a boil, then boil for 1-2 minutes. Remove from heat, stir in vanilla extract, and pour the mixture into the baked pie shell.
Cinnamon Sugar Butter Mixture
- Drizzle 3 tablespoons of melted butter over the top of the pie. Mix 1/4 cup sugar with 2-3 teaspoons cinnamon, then sprinkle over the pie.
- Change the oven temperature to 325°F and bake the sugar cream pie for about 25 minutes. Turn on the broiler and broil for about 1 minute, watching carefully. Remove the pie from the oven and let it come to room temperature before refrigerating for at least one hour to set. The pie will be jiggly but will firm up as it cools. Serve warm or chilled. Refrigerate any leftovers.
