Sugar Cream Pie

Introduction

Sugar Cream Pie is a beloved Midwestern dessert with a deceptively simple elegance. Its magic lies in the way humble ingredients transform into a silky, custard-like filling that’s both rich and comforting. You’ll appreciate the contrast of the creamy, vanilla-scented interior with a lightly spiced, buttery crust.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12

Ingredients

• 1 refrigerated pie crust
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups heavy cream
• 1/4 cup unsalted butter
• 1 tablespoon vanilla bean paste or vanilla extract
• 1/2 teaspoon coarse Kosher salt
• 2 tablespoons salted butter melted
• 1/4 cup cinnamon sugar
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C). Place the refrigerated pie crust into a 9-inch pie plate, crimp the edges as desired, and set aside.
2. In a medium saucepan, whisk together the sugar and cornstarch until no lumps remain.
3. Gradually whisk in the heavy cream until the mixture is completely smooth.
4. Place the saucepan over medium heat. Add the 1/4 cup of unsalted butter, vanilla bean paste (or extract), and coarse Kosher salt.
5. Cook, whisking constantly, until the mixture becomes very thick and bubbles slowly in the center, about 8-10 minutes. Immediately remove from heat.
6. Pour the hot filling directly into the unbaked pie crust, spreading it evenly.
7. Brush the top of the entire pie filling with the 2 tablespoons of melted salted butter.
8. In a small bowl, mix the cinnamon sugar with the ground nutmeg. Sprinkle this mixture evenly over the buttered top of the pie.
9. Bake the pie on the center rack for 45-50 minutes, or until the edges are set and the top is golden brown. The center will still be slightly jiggly.
10. Remove the pie from the oven and let it cool completely on a wire rack, about 4 hours, before slicing and serving.

Variations

• Chilled Version: For a firmer, more custard-like slice, chill the fully cooled pie in the refrigerator for at least 2 hours before serving.
• Individual Servings: Prepare the filling as directed and pour into pre-baked mini tart shells or ramekins for individual desserts.
• Topping Swap: For a different texture, sprinkle the cinnamon sugar and nutmeg topping partway through baking instead of before.
• Serving Suggestion: Serve each slice with a dollop of freshly whipped cream or a small scoop of vanilla ice cream.

Tips for Success

• Whisk constantly while cooking the filling to prevent lumps and ensure a perfectly smooth texture.
• For the best flavor and visible specks, use vanilla bean paste if you have it.
• Allow the pie to cool completely; this is crucial for the filling to set properly for clean slices.
• If your crust browns too quickly, tent the edges with aluminum foil or a pie shield.

Storage & Reheating

Store any leftovers covered in the refrigerator for up to 4 days. The pie is best served at room temperature or slightly chilled. For reheating, a brief 10-15 seconds in the microwave can soften a cold slice, but avoid overheating as it can make the filling runny.

FAQ

Can I use a homemade pie crust?

Absolutely. You can substitute your favorite single-crust recipe for the refrigerated crust. Just be sure it’s ready to go in the pie plate before you start the filling.

Why is my filling runny?

This is usually caused by not cooking the filling long enough on the stovetop. It must become very thick and bubble slowly before pouring into the crust. Also, slicing before it’s completely cooled will result in a runny pie.

What is the purpose of brushing with butter before the topping?

The melted butter acts as a “glue” to help the cinnamon sugar and nutmeg topping adhere to the surface of the pie, creating a delicious, slightly crisp layer.

Can I use table salt instead of coarse Kosher salt?

Yes, but reduce the amount by half (to about 1/4 teaspoon) because table salt is finer and denser, making it saltier by volume.

My filling has lumps. Can I fix it?

If you notice lumps forming while cooking, immediately remove the pan from heat and whisk vigorously or use an immersion blender to smooth it out before continuing.

Can I make this pie ahead of time?

Yes, this pie is an excellent make-ahead dessert. Bake and cool it completely, then store it covered at room temperature for up to 1 day, or in the refrigerator for 2-3 days.