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Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

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 YIELD: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.

Reviews for Sugar Cream Pie

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MY REVIEW
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
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
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."

MY REVIEW
Reviewed Jun. 10, 2015

"THIS PIE IS JUST GREAT!!! AND SIMPLE TO MAKE. LOVE LOVE IT !!!!"

MY REVIEW
Reviewed Mar. 19, 2015

"This is good, but it's better with brown sugar and whipping cr?me (instead of milk). Yumyum!!"

MY REVIEW
Reviewed Mar. 17, 2015

"I made this tonight, My husband and I thought it was fantastic!"

MY REVIEW
Reviewed Mar. 16, 2015

"Wondering what this would taste like with toasted coconut and pecans on top"

MY REVIEW
Reviewed Mar. 15, 2015

"I bet this would taste great with a dollop of whipped cream and a sprinkle of nutmeg!!! Can't wait to try it!!"

MY REVIEW
Reviewed Mar. 15, 2015

"This is like the Milk Tart, here in South Africa"

MY REVIEW
Reviewed Mar. 14, 2015

"Made this for Pi day! This was great and sooo easy! I used 1 cup of sour cream and 1 cup of milk instead of 2 cups milk. And It is delicious served cold!"

MY REVIEW
Reviewed Mar. 14, 2015

"This was one of three pies I made this morning for Pi Day. It's really tasty, very smooth and creamy. Very easy to make, too! Will definitely be making it again in the future. Note to BossieBroad: I would hesitate using a graham cracker crust; I think the filling would make it soggy. If you try it, let us know the results :)"

MY REVIEW
Reviewed Mar. 14, 2015

"I just made this pie. It's cooling now and my house smelled wonderful as it was baking! I can't wait to try a piece!"

MY REVIEW
Reviewed Mar. 14, 2015

"Sounds yummy! Has anyone used a graham cracker crust?"

MY REVIEW
Reviewed Mar. 14, 2015

"My mom made a similar buttermilk pie. Had a bit more tang but delicious"

MY REVIEW
Reviewed Mar. 14, 2015

"Haven't made this yet, but will - TODAY - because it brings back strong memories of my mother making cream pie, although I think she called it Sour Cream Pie, so I will use sour cream instead of the milk. It was delicious - one of my favorite culinary memories of my Pennsylvania Dutch mother in her small, fragrant kitchen more than seventy years ago."

MY REVIEW
Reviewed Dec. 5, 2013

"This was my first sugar cream pie. I have nothing to compare it to. It was excellent!!! It is a sweet pie but that's why it has "sugar" in the name so sweetness was expected. I was worried it wouldn't firm up enough but it did as it cooled. It was soft, sweet, and creamy. Really nice recipe."

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Wine Pairings

Sweet White Wine

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