This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #livethefairlife #CollectiveBias
My husband spent 2 years in England and since then has been a huge fan of custard. I’ve made him many a custard dessert over the years and while it tastes good, it’s a bit too finicky for me. I’m also lactose sensitive, so to spend time and effort on a dessert that I can’t even enjoy- no thank you!
I found this lovely recipe for Sugar Cream Pie and have had it at the back of my mind for months now. When I was introduced to fairlife milk, I knew I wanted to use it to make this pie. Everything in moderation, right- even sweets! fairlife milk goes through a unique ultra-filtering process that allows 50% more milk proteins to be retained. One cup of fairlife milk has a whopping 13 grams of protein. For lactose-sensitive moms like me, getting enough protein to keep your energy levels high enough to keep up with my 5 kids is a challenge! I’m thrilled to have a great-tasting alternative to regular milk that meets my needs. fairlife also boasts 50% less sugar and 30% more calcium than regular milk. You can see a fun video showing the details of their amazing filtering process here.
This pie has a delicious, smooth and creamy custard taste with far less fat and sugar. Topped with berries, it’s a dessert everyone will enjoy!
Sugar Cream Pie
- 2 1/4 cups fairlife milk
- 4 TBSP butter
- 3/4 cup sugar
- 4 TBSP cornstarch
- 1 1/2 tsp vanilla
- 1 graham cracker pie crust
- 1-2 TBSP brown sugar (optional)
- fresh berries, for topping
In a medium saucepan, whisk together sugar and cornstarch. Add in milk and butter. Bring to a boil over medium heat, stirring often. This should take about 7-10 minutes. Mixture should thicken nicely- just be sure to continue whisking so that it doesn’t stick to the pan.
Once it begins boiling, remove from heat. Add in vanilla and stir to combine. Pour into the graham cracker pie crust. Refrigerate until cold, at least 1 hour.
Just before serving, sprinkle the brown sugar over the top of the pie and broil it in the oven for about 2 minutes. (This step is optional- it tastes great without it but I love the slightly carmelized-sweet taste it adds to the pie.) Top with berries and enjoy!
Fairlife milk can be found at your local Kroger store. I found a couple different varieties at Smith’s. I had to get the chocolate as well. It’s a guilt pleasure of mine and I was giddy to see it at my store! It too has 13 grams of protein and far less sugar than other chocolate milks! YUM. 
Love Pie recipes? So do we!
- Strawberry Ice Cream Pie
- Banana Split Pie
- Lemon Icebox Pie
- Caramel Chocolate Turtle Pie
- Homemade Boston Creme Pie
- Snickerdoodle Apple Pie Cookie Cups
- Easy Peach Pie
- Apple Pie Fries
- Caramel Pecan Apple Pie
- Raspberry Ice Cream Pie
- Creamy Peach Pie
- Chocolate Chip Cookie Pie
- Pina Colada Pie
- Apple Hand Pies
Ingredients
- 2 1/4 cups fairlife milk
- 4 TBSP butter
- 3/4 cup sugar
- 4 TBSP cornstarch
- 1 1/2 tsp vanilla
- 1 graham cracker pie crust
- 1-2 TBSP brown sugar optional
- fresh berries for topping
Instructions
- In a medium saucepan, whisk together sugar and cornstarch. Add in milk and butter. Bring to a boil over medium heat, stirring often. This should take about 7-10 minutes. Mixture should thicken nicely- just be sure to continue whisking so that it doesn't stick to the pan.
- Once it begins boiling, remove from heat. Add in vanilla and stir to combine. Pour into the graham cracker pie crust. Refrigerate until cold, at least 1 hour.
- Just before serving, sprinkle the brown sugar over the top of the pie and broil it in the oven for about 2 minutes. (This step is optional- it tastes great without it but I love the slightly carmelized-sweet taste it adds to the pie.) Top with berries and enjoy!
Erin @ Simple, Sweet & Savory says
Anytime you have sugar and cream in a recipe title, you know it’s gonna be good! This looks amazing. Perfect for summer!
Jessica says
Thanks Erin! 🙂