If you have a sweet tooth and a love for creamy, comforting desserts, this Sugar Cream Pie Recipe is about to become your new obsession. This classic pie, often celebrated in Midwestern kitchens, features a luscious custard-like filling made from simple ingredients like milk, sugar, and butter, all nestled in a flaky crust and topped with just a hint of cinnamon. It’s the kind of pie that feels like a warm hug on a plate—rich yet light, sweet but not overpowering. Once you try this Sugar Cream Pie Recipe, you’ll understand why generations hold it dear.
Ingredients You’ll Need
Getting ready to make this Sugar Cream Pie Recipe is a breeze because it relies on straightforward, pantry-friendly ingredients. Each component plays a vital role: the milk provides creaminess, sugar gives that irresistible sweetness, cornstarch is what thickens the filling to that perfect custard consistency, and butter adds a silky richness.
- Pie crust: Use a 9-inch refrigerated pie crust for convenience, or opt for a homemade all-butter crust for extra flakiness.
- Whole milk (3 cups): The creaminess backbone of the pie filling, whole milk offers the perfect richness.
- Granulated sugar (1 1/2 cups): This provides the classic sweetness that makes the pie sing.
- Cornstarch (1/3 cup): The thickening agent that turns the liquid filling into a silky custard.
- Vanilla extract (2 teaspoons): Adds warmth and depth to the flavor.
- Salt (1/4 teaspoon): Just a pinch to balance the sweetness and enhance the pie’s flavors.
- Unsalted butter (3/4 cup): Cut into small cubes, it’s stirred in last to give the filling its melt-in-your-mouth texture.
- Cinnamon: A light sprinkle tops the pie with a fragrant and cozy finish.
How to Make Sugar Cream Pie Recipe
Step 1: Prepare and Bake the Pie Crust
Start by preheating your oven to 400F. Prick your refrigerated pie crust multiple times with a fork to prevent bubbling during baking. Place it directly on the oven rack and bake for about 10 minutes, until the edges turn lightly golden brown. Let it cool while you prepare the filling. If you want to take it up a notch, use my favorite all-butter pie crust for an even richer base.
Step 2: Cook the Filling
In a large heavy-bottomed saucepan, combine the milk, sugar, cornstarch, vanilla extract, and salt. Whisk everything together thoroughly to make sure there are no lumps of cornstarch. Set the pan over medium-low heat and cook gently for about 10 minutes. Whisk almost constantly, especially toward the end, to ensure the mixture thickens evenly and does not brown or stick to the bottom.
Step 3: Add Butter and Boil
Once the filling has thickened and started to bubble, add the diced butter, whisking until it dissolves completely. Allow the filling to come to a gentle boil for an additional 1 to 2 minutes to develop a smooth, luscious texture.
Step 4: Fill the Crust
Pour the warm filling into your pre-baked pie crust. You might notice you have a bit of extra filling left over—about one and a half cups in my experience. Don’t let that go to waste! This leftover custard is fantastic warm as a pudding or perfect for filling a smaller tart or mini pies.
Step 5: Lower Oven Temperature
Reduce the oven heat down to 350F to prepare for the final baking step.
Step 6: Final Bake
Place your pie tin on a baking sheet to catch any drips, then bake for about 10 minutes until you see bubbles gently forming near the edges. This last bake helps set the pie beautifully without hardening the custard.
How to Serve Sugar Cream Pie Recipe
Garnishes
A simple dusting of cinnamon elevates this pie perfectly by adding a warm aroma and a hint of spice that complements the creamy filling beautifully. For a special occasion, a dollop of freshly whipped cream on each slice adds extra indulgence without overshadowing the pie’s delicate flavors.
Side Dishes
This pie pairs wonderfully with a cup of strong coffee or a glass of cold milk. If you’re serving after a meal, light and fresh fruit pairs well, such as a crisp apple salad or berries, which balance the richness of the pie with their natural tartness.
Creative Ways to Present
Because this Sugar Cream Pie Recipe yields a smooth and velvety custard, you can get creative by turning the leftover filling into mini tarts topped with fresh fruit or toasted nuts. You can also try baking it in single-serve ramekins for a charming presentation that’s perfect for guests.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, cover your pie tightly with plastic wrap or aluminum foil and store in the refrigerator. It will keep well for up to 3 days, maintaining its creamy texture and rich flavor. Remember to bring it back to room temperature before serving for the best experience.
Freezing
Sugar Cream Pie is best enjoyed fresh, but if you need to freeze it, wrap it very securely front and back with plastic wrap and foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the fridge, though expect some subtle texture changes due to the custard filling.
Reheating
If you prefer your pie warm, gently reheat slices in a low oven (about 300F) for 10 minutes or until warmed through. Avoid the microwave if possible, as it can make the custard grainy.
FAQs
What makes Sugar Cream Pie unique?
This pie stands out because it uses a simple custard filling made without eggs, relying on cornstarch as the thickener. The resulting texture is silky and creamy, paired with a buttery crust and a touch of cinnamon for warmth.
Can I substitute milk with a non-dairy alternative?
While whole milk is traditional for its richness, you can try using almond or oat milk, but the texture and flavor will be slightly different. Non-dairy milks tend to be thinner, so the filling might not thicken as much and may lack some creaminess.
Is this pie gluten-free?
The filling itself is gluten-free, but the pie crust typically contains gluten. To make a gluten-free version, use a gluten-free pie crust available at most grocery stores or make your own with gluten-free flour blends.
Why is the pie filling runny?
If the filling seems runnier than expected, it may need more cooking to fully thicken or not enough cornstarch was used. Make sure to whisk continuously while cooking and cook until the mixture bubbles and thickens. Cooling also helps the custard set correctly.
How long does it take for Sugar Cream Pie filling to set?
After baking, the filling will set as it cools. It’s best to let the pie chill in the refrigerator for at least a couple of hours before serving so the custard firms up nicely and slices cleanly.
Final Thoughts
I can’t recommend this Sugar Cream Pie Recipe enough if you’re looking for a dessert that’s both simple and soul-satisfying. The harmony of creamy custard with a buttery crust and a sprinkle of cinnamon creates a timeless treat that’s hard to beat. Give it a try—you might just find your new favorite pie to share with family and friends!
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Sugar Cream Pie Recipe
- Total Time: 38 minutes
- Yield: 1 9-inch pie (8 servings)
Description
This classic Sugar Cream Pie is a comforting dessert featuring a creamy, sweet custard filling made with milk, sugar, and butter, nestled in a flaky 9-inch pie crust. The filling is gently cooked on the stovetop until luscious and thick, then baked briefly for a perfectly bubbling finish with a sprinkle of cinnamon on top. A traditional Midwest favorite, this pie offers a simple yet indulgent treat that can be enjoyed warm or chilled.
Ingredients
Pie Crust
- One 9-inch refrigerated pie crust, or homemade all-butter pie crust
Filling
- 3 cups whole milk
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt (or to taste)
- 3/4 cup unsalted butter, diced into small cubes
Topping
- Cinnamon, for sprinkling
Instructions
- Preheat and prepare crust: Preheat the oven to 400°F (204°C). Prick the refrigerated pie crust multiple times with a fork and place it directly on the oven rack. Bake for about 10 minutes until the edges are lightly golden brown. Remove and set aside to cool. Alternatively, use your favorite scratch-made all-butter pie crust.
- Make the filling: In a large heavy-bottomed saucepan, whisk together the whole milk, granulated sugar, cornstarch, vanilla extract, and salt. Cook over medium-low heat, whisking nearly continuously for about 10 minutes until the mixture thickens and starts bubbling. Increase whisking frequency near the end to prevent browning on the bottom.
- Add butter and finish filling: Add the cubed unsalted butter to the thickened mixture and whisk until melted and incorporated. Allow the filling to boil gently for 1 to 2 minutes to fully cook and thicken.
- Fill pie and pre-bake: Pour the filling into the cooled pie crust. Note that there will be approximately 1 1/2 cups of filling left over, which can be enjoyed as pudding or used to make additional tarts. Sprinkle cinnamon on top. Reduce oven temperature to 350°F (177°C).
- Bake the pie: Place the pie tin on a baking sheet and bake at 350°F for about 10 minutes, or until the filling bubbles gently near the edge.
Notes
- Pricking the pie crust prevents bubbling and ensures even baking.
- Whisking continuously during the filling cooking process is key to avoid lumps and prevent burning.
- The extra filling can be refrigerated and enjoyed as custard pudding or used to make smaller pies or tarts.
- Sprinkling cinnamon on top adds a warm, aromatic touch that complements the sweetness.
- Use unsalted butter to control salt levels in the recipe more precisely.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
