- 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
- 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.
- 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°.
- 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 forSugar Cream Pie
"I tried a tart and made a couple of adjustments according to my tastes. First of all, I reduced the amount of sugar to 3/4 of the proportion because the recipe sounded like the flavor would be very sweet. I also substituted the half-and-half for the 2% milk for a thicker consistency of filling. I used McCormick Extra Rich Vanilla Extract for a rich flavor. i also made my own crust. Overall, the flavor was excellent!"
"Very good pie and my husband agrees to save the recipe. I did follow the one review and decided to use half brown sugar in place of the all the white sugar."
"I grew up in Indianapolis and have never heard of this pie - however, am not a fan as it was "soupy" - maybe heavy cream would have helped."
"Wait a minute. I am reading rave reviews for this recipe called sugar cream pie. I've been making my Grandmother's recipe for a pie with that name for many years. However, my sugar cream pie contains cream as in heavy cream thus the name sugar cream pie. It's an Ohio/Indiana country recipe from years ago when cream was plentiful on the farm. The sweetened cream is what gives it the characteristic flavor. I'm sorry but using 2% milk and adding butter is turning what I know to be a very good pie into something it was never meant to be. You can call it a sweet cooked filling but please don't confuse it with a real sugar cream pie. The two recipes are not in the same category."
"I thought that I messed up the recipe because it was still very thin when I pulled it out of the over; however, the longer I let it cool, the more it set up. This pie was very tasty and very easy to make! I copied the recipe exactly (except I double it for 2 pies), but I think next time I will try the brown sugar like the other reviews suggest. I thought it was rich enough with the 2% milk, but whole milk or cream might have helped thicken it more.Either way, it was a great recipe!"
"My husband and I watched a program on PBS about pie places across the country. They featured a pie from Indiana which I had never heard of...Sugar Cream pie. I went to Taste of Home, and this one sounded and looked just like the one on the program. I can tell you after one bite, this will be a family favorite!! I love the sweet taste of cream without that egg custard taste."
"I thought this was very easy to make and used ingredients I always have on handIt was very good"
"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 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."
"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."