sugar cream pie recipe

Written ByJenny Smyth Posted on
sugar cream pie recipe
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The Best sugar cream pie recipe

I’m so excited to share with you my favorite sugar cream pie recipe that’s been a staple in our household for years. This classic dessert is a true American treasure, and I’m not just saying that because I’m a patriotic American mom!

The first time I made this pie, I was hooked – the combination of flaky crust, silky smooth filling, and just the right amount of sweetness is absolute perfection. My kids love it when I make it for special occasions or just a Tuesday, and I love how easily it comes together.

The best part? It’s actually pretty healthy compared to some other desserts out there – the cream is made with real butter and heavy cream, but you can also substitute in some Greek yogurt for a healthier twist.

Plus, the crust is made from scratch using just flour, butter, and ice water – no need for any preservatives or artificial ingredients here! So go ahead, give this recipe a try and see why it’s been a family favorite for generations.

Sugar Cream Pie

Sugar Cream Pie

4.5 from 1264 votes

A classic Midwestern dessert featuring a creamy, sweet filling in a flaky pie crust. This sugar cream pie is easy to make and perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 tsp salt
2 cups heavy cream
2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar.
3Add cold cubed butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the dish, trim the edges, and crimp as desired.
8Prick the bottom of the crust with a fork to prevent bubbles.
9Blind bake the crust at 425°F for 10-12 minutes, or until the edges are lightly golden.
10In a medium saucepan, combine sugar, flour, and salt.
11Gradually whisk in the heavy cream until smooth.
12Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
13Remove from heat and stir in the vanilla extract.
14Pour the filling into the pre-baked pie crust.
15Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
16Slice and serve chilled, garnished with whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 0.5g🍬Sugars: 30g🥩Protein: 2g

📝Notes

Tips: For a smoother filling, you can strain the cooked mixture before pouring it into the pie crust. Add a pinch of ground nutmeg or cinnamon to the filling for extra flavor.

Watch Video Of How Sugar Cream Pie Works

This sugar cream pie recipe is truly a classic – perfect for any occasion or just a Tuesday. And don’t worry about leftovers – they’ll be gone in no time!

If you do happen to have some leftover filling or whipped cream, consider freezing them for future use in ice cream sundaes or as a topping for hot chocolate. And as always, be sure to store any leftover pie pieces in an airtight container at room temperature or refrigerate them if you won’t be serving them within 24 hours.

❓ Frequently Asked Questions About Sugar Cream Pie

1. What type of pastry crust is best for this sugar cream pie?

For an authentic sugar cream pie experience, use a traditional pastry crust made from scratch with flour, butter, and ice water. You can also use store-bought pie dough if you’re short on time.

2. Can I use a different type of milk in the filling?

Yes, you can substitute in almond milk or soy milk if you’re looking for a non-dairy option – just keep in mind that it might change the flavor profile slightly.

3. How do I prevent the crust from shrinking during baking?

Make sure to chill your crust in the fridge for at least 30 minutes before baking to help it hold its shape. Also, don’t overwork the dough when rolling it out – you want to keep it nice and even.

4. Can I make this pie ahead of time?

Yes, you can assemble the pie up to a day in advance – just bake it off when you’re ready to serve. You can also freeze the unbaked pie for up to 2 months if you want to make it ahead of time.

5. How do I reheat this pie after refrigerating or freezing?

Simply thaw your pie at room temperature or reheat it in the oven at 350°F (180°C) for about 20 minutes until warmed through.

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