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Sugar Cream Pie Recipe
Sugar Cream Pie Recipe photo by Taste of Home
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Sugar Cream Pie Recipe

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4.5 23 23
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I absolutely love Sugar Cream Pie and especially the one that my Grandma made for me. You can serve it warm; but I like it better cold so I refrigerate it for a couple hours before eating. —Laura Kipper, Westfield, Indiana
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 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

Directions

  1. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
  2. 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°.
  3. 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. Yield: 8 servings.
Originally published as Sugar Cream Pie in Taste of Home Recipes Across America 2013, p283

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Sugar Cream Pie

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (8)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
acegirl01 247748
Reviewed May. 1, 2016

"I thought this was very easy to make and used ingredients I always have on hand

It was very good"

MY REVIEW
Psalm127-3 247594
Reviewed Apr. 28, 2016

"as I knew would probably happen, I didn't make it according to the exact recipe. too many suggestions on here got my juices flowing and I couldn't help myself.

I did use light brown sugar, 1 1/2c whole milk, 1/4c sour cream and 1/4c buttermilk 1/4c peanut butter&1/4c butter, still couldn't leave alone so added 1/4c mini semi sweet chocolate chips that melted in while baking.
this flavor (as I licked the spoon) is phenomenal. I will make it again and will do it next time exactly as original recipe states as I'm sure it will be delightful as well. YEAH! thanks so much for the really great and easy recipe."

MY REVIEW
PrplMonky5 247532
Reviewed Apr. 26, 2016

"My husband really loved this. I thought it was just ok (which I expected, since I'm not a huge fan of lots of sugar). We agreed that this could be renamed "Frosting Pie". It tastes like a slightly lighter version of frosting. I used about 1 cup of heavy whipping cream, 1/2 C of whole milk, and 1/2 C of fat free milk (just what I had on hand). I also started off with a frozen raw pie crust. It said it was a 9" deep dish but it didn't hold all of the mixture, there was a little left over Not a big deal. I baked it about 17 minutes which was odd because my oven generally runs hot. When I pulled it out, it was still very jiggly, gelatinous. After it cooled and I put it in the fridge, several hours later it was firmed up. I will try the brown sugar trick the next time I make it."

MY REVIEW
aapricot 246937
Reviewed Apr. 11, 2016

"I make this pie often it is a favorite of my family. I have even substituted peanut butter for the butter and my family likes it even better."

MY REVIEW
daleylb 245991
Reviewed Mar. 25, 2016

"i used 2% and about a quarter cup heavy cream. it was really good. next time will try it with brown sugar."

MY REVIEW
berkeygreg 245471
Reviewed Mar. 15, 2016

"Used brown sugar, gave it a caramel flavor. Vey good"

MY REVIEW
Irascible_Baker 245182
Reviewed Mar. 9, 2016

"Very simple recipe. It didn't perform exactly how I expected it to, so I was a bit nervous that it wasn't going to turn out correctly, but in the end it did result in a very appealing pie."

MY REVIEW
slocook805 238921
Reviewed Dec. 7, 2015

"This is the only version of Sugar Cream Pie that I have come across and I've seen a lot of them, that calls for the use of 2% milk, yuck. Where is the richness and down home comfort factor in that? All other recipes I've seen call for the use of half and half and cream. Yes it's rich but it's dessert and by using half and half and heavy cream you don't need to use all that corn starch. It's about flavor and comfort factor first."

MY REVIEW
aug2295 231962
Reviewed Aug. 29, 2015

"This pie was very simple to prepare and it was tasty. The ingredients were all things I already had on hand, which was convenient."

MY REVIEW
jujubee1986 227734
Reviewed Jun. 10, 2015

"This is a recipe here in Indiana passed down several generations. We use while milk for better flavor. But, have a family version using water and less sugar called poor man's pie during war rationing."

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