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Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

I absolutely love sugar cream pie; especially the one that my grandma made for me. Here in Indiana, we serve it warm or chilled. —Laura Kipper, Westfield, Indiana
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling YIELD:8 servings


  • 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


  • 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.

Recipe Note

Test Kitchen Tips

  • This delicious creamy treat is an egg-free way to enjoy a custard-like texture.
  • Holiday baking? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!
  • For a change of pace, try baking this pie in a crumb crust. Graham crackers, gingersnaps and vanilla wafer cookies all taste delicious.
  • Reviews for Sugar Cream Pie

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    mariegel User ID: 4855702 270143
    Reviewed Jul. 30, 2017

    "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!"

    krohnmary User ID: 6997372 269827
    Reviewed Jul. 22, 2017

    "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."

    gram-9 User ID: 5719750 266300
    Reviewed May. 24, 2017

    "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."

    Joy User ID: 9098202 262023
    Reviewed Mar. 3, 2017

    "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."

    Autumn User ID: 8967525 256744
    Reviewed Nov. 13, 2016

    "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!"

    ubu User ID: 1583162 254885
    Reviewed Oct. 1, 2016

    "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."

    acegirl01 User ID: 8241620 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"

    Psalm127-3 User ID: 7749892 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."

    PrplMonky5 User ID: 6612040 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."

    aapricot User ID: 8831125 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."

    daleylb User ID: 8555411 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."

    berkeygreg User ID: 6373942 245471
    Reviewed Mar. 15, 2016

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

    Irascible_Baker User ID: 8765838 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."

    slocook805 User ID: 7734059 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."

    aug2295 User ID: 4631582 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."

    jujubee1986 User ID: 8410320 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."

    Arostas User ID: 8410259 227732
    Reviewed Jun. 10, 2015


    dmarie59 User ID: 8176364 223131
    Reviewed Mar. 19, 2015

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

    m7laurie User ID: 7775492 223015
    Reviewed Mar. 17, 2015

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

    sharontex2 User ID: 8287172 222921
    Reviewed Mar. 16, 2015

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

    dbacon02 User ID: 8217847 222867
    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!!"

    Somhanse User ID: 8290523 222802
    Reviewed Mar. 15, 2015

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

    darima User ID: 1662234 222767
    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!"

    KristineChayes User ID: 1441542 222754
    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 :)"

    sugarpie68 User ID: 1146476 222753
    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!"

    bossiebroad User ID: 4966769 222747
    Reviewed Mar. 14, 2015

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

    Iamchacha User ID: 8090460 222736
    Reviewed Mar. 14, 2015

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

    SimpleFoods User ID: 7160373 222733
    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."

    lissaj81 User ID: 1920763 131767
    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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