Made with simple ingredients like butter, sugar, and milk, this creamy Sugar Cream Pie is easy and delicious! A crunchy cinnamon sugar topping makes it taste a bit like crème brûlée in a pastry crust. You’ll love it!
OLD FASHIONED CREAMY PIE
Also known as hoosier pie, this pie originated in the state of Indiana, and was actually named as the official state pie in 2009. But wherever you live, you are sure to love this custard like pie!
Sugar creme pie recipes originated in the 1800’s in Amish and Shaker communities, so people have been loving this creamy pie for decades! And it’s no wonder – it’s sweet, creamy, easy to whip up, and calls for ingredients you probably always have on hand.
What is the difference between sugar cream pie and custard pie?
Custard pies typically call for eggs. The eggs not only thicken the filling, they add richness. This old fashioned sugar cream pie recipe has no eggs, it is simply thickened with cornstarch. A bonus for those with egg allergies!
Is buttermilk pie the same as sugar cream pie?
No, they are very different. While both are creamy and delicious, buttermilk pie filling is not cooked in a saucepan. It has a tangy flavor and contains eggs. Sugar pie is actually more smooth and creamy, and has a sweet vanilla flavor with a crunchy cinnamon sugar topping.
HOW TO MAKE SUGAR CREAM PIE
- unbaked 9″ pastry shell (You can make your own or use a store bought frozen crust.)
- granulated sugar
- cornstarch (This is what thickens the filling.)
- milk (I recommend whole milk.)
- butter (I use salted butter.)
- vanilla extract
- cinnamon sugar (I make my own, but you can purchase it premixed on the spice isle.)
- PREBAKE CRUST: Preheat oven to 450°. Line a 9″ unbaked pastry crust with heavy-duty foil or parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown.
- PREPARE FILLING: While crust is baking, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat, stirring. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; add butter and vanilla and stir till butter melts.
- BAKE PIE: Pour filling into crust; sprinkle with cinnamon sugar. Turn oven down to 375° and bake 15-20 minutes or until crust is golden brown and filling is bubbly.
- COOL: Cool pie on a wire rack to room temperature, then refrigerate until chilled.
- For a different flavor, add a pinch of nutmeg to the filling, or add some to the cinnamon sugar topping.
- Use vanilla bean instead of vanilla extract for an extra pop of vanilla flavor.
- For a more caramel like flavor, replace half of the granulated sugar with brown sugar.
- Serve with fresh fruit, or a drizzle of raspberry or strawberry sauce.
Does sugar cream pie need to be refrigerated? Yes, because of the high milk content, it does need to be stored in the refrigerator. It’s great served cold!
How long does sugar cream pie last in fridge? It will actually last for up to a week in the fridge if you can manage to keep it around that long. My family eats it way before that!
SUGAR PIE PRO TIPS:
- Use very soft butter or cut it into small squares. You want it to melt quickly into the hot custard mixture.
- Make sure you give the pie plenty of time to set up. It will be quite jiggly when you remove it from the oven, but as it chills it will thicken just perfectly. Mine was ready after about 3 1/2 hours. It works perfectly to make it the day before and chill overnight.
- If you notice that your pie crust is getting too brown before the filling is done, you can cover the edges with aluminum foil. I like to bake my pies on a lower rack to prevent the crust from browning too much.
- To make your own cinnamon sugar, mix together about 1/4 cup granulated sugar with 1 tablespoon of ground cinnamon. I like to use an old cinnamon jar, and I just shake it till the cinnamon and sugar are well blended. You can use more or less cinnamon according to your taste.
MORE TASTY PIE RECIPES:
- German Chocolate Pie
- Peanut Butter Pudding Pie
- Butterfinger Pie
- Chocolate Cream Cheese Pie
- Cream Cheese Lemonade Pie
- Chocolate Pecan Pie Recipe
- Dutch Apple Pie Recipe
- Pumpkin Pie with Sweetened Condensed Milk
- French Silk Pie Recipe
- Chocolate Cream Pie
- Frozen Chocolate Pie
SUGAR CREAM PIE RECIPE
- 1 9" unbaked pastry crust
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/2 cup butter, cubed
- 1 tsp vanilla extract
- 1 Tbsp cinnamon sugar
- Preheat oven to 450°.
- Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Remove pie weights and foil and bake for another 5-7 minutes. Turn oven temperature down to 375°
- While crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till cornstarch is dissolved.
- Heat over medium heat, stirring constantly, till mixture comes to a boil. Whisk and stir for another minute or two, until thick.
- Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with cinnamon sugar mixture.
- Bake at 375° for another 15-20 minutes, or until filling starts to bubble. Remove to a cooling rack to cool. Chill for 3-4 hours.
-A deep dish pie crust works best for this recipe. You can use a refrigerated pie crust or make your own.
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Amount Per Serving: Calories: 568Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 442mgCarbohydrates: 64gFiber: 2gSugar: 36gProtein: 8g