Old Fashioned Sugar Cream Pie
Sugar Cream Pie is a rich, creamy dessert made with simple ingredients like heavy cream, sugar, butter, and vanilla. The smooth, custard-like filling sits in a flaky pie crust, creating the perfect balance of sweetness and texture. Easy to make, this pie is a comforting classic that's sure to impress any crowd!
Equipment
- Pie Dish (9-inch)
- Measuring Cups & Spoons
- Mixing bowls
- Saucepan
- Whisk
- Rubber Spatula
- Baking Sheet
- Cooling Rack
- Plastic Wrap/Aluminum Foil (for storing)
- Sharp Knife (for slicing)
Ingredients
- 1 pre-made pie crust or homemade
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Pinch of salt optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). If using a store-bought crust, place it in your pie dish and bake it for 10 minutes to set it lightly.
- Prepare Filling: In a medium saucepan, combine the heavy cream, sugar, butter, and vanilla extract. Stir over medium heat until the butter melts and the mixture is smooth.
- Thicken: In a small bowl, whisk the flour with a little bit of milk (about 1/4 cup) until smooth. Add this to the cream mixture, stirring constantly. Continue to cook for 5 minutes until the filling slightly thickens.
- Fill and Bake: Pour the thickened filling into your prepared pie crust. Spread it evenly and bake for 30-40 minutes until the edges are set, but the center still jiggles slightly when you move the pie.
- Cool and Set: Let the pie cool to room temperature, then refrigerate for 2-3 hours for the best texture and ease of slicing.
- Serve: Slice, serve chilled or at room temperature, and enjoy! Garnish with whipped cream or cinnamon if desired.
Video
Notes
- Add a pinch of cinnamon or nutmeg to the filling for an extra flavor boost.
- Make sure the pie cools completely before refrigerating to allow the filling to set.
- Leftovers can be stored in the fridge for up to 3 days!