Description
This sugar cream pie is creamy, sweet, and comforting—an easy custard-style Hoosier pie you’ll love baking all year round.
Ingredients
1 9-inch pre-baked pie crust (store-bought or homemade)
1 cup heavy cream (240 ml)
1 cup whole milk (240 ml)
1 cup granulated sugar (200g)
¼ cup cornstarch (32g)
¼ cup unsalted butter (57g), cubed
1 teaspoon vanilla extract (5 ml)
½ teaspoon ground nutmeg or cinnamon (for dusting)
Optional additions for maple sugar cream pie:
2 tablespoons maple syrup
1 tablespoon brown sugar in place of white sugar
Instructions
To begin, pre-bake your pie crust according to package directions or your favorite bakes recipe. Let it cool while you prepare the filling. In a medium saucepan, whisk together the sugar and cornstarch. Slowly add the cream and milk, whisking constantly to ensure a smooth mixture.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble—this usually takes about 5 to 7 minutes. Remove from heat and stir in the butter and vanilla extract until completely melted and blended.
Pour the hot filling into the pre-baked pie crust. Smooth the top with a spatula and sprinkle with cinnamon or nutmeg. Let the pie cool at room temperature for about an hour, then refrigerate it for at least 4 hours, or until set.
When you’re ready to serve, slice carefully and enjoy the creamy layers and subtle flavor that make this sugar cream pie so memorable. It’s no wonder this dessert has stood the test of time—it’s simple, elegant, and incredibly delicious.
Notes
Using skim milk—this can result in a thin, watery filling.
Not whisking thoroughly—lumps will ruin the texture.
Skipping the cooling step—this can cause condensation on top.
Pouring into a hot crust—always cool your crust first to prevent sogginess.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 8
- Calories: 330