SUGAR CREAM PIE

Sugar cream pie is a delicious custard pie made with butter, brown sugar, heavy cream and vanilla. Make this delicious custard pie from scratch today and watch everyone rave!

Making your own custard pie is so much easier than you may think. If you can boil, stir, and whisk- you’ve already got the skills. The mixture comes together in just minutes and after a short trip to the fridge, the pie is ready to eat. Serve this delicious old fashioned sugar cream pie any time of the year or for any occasion and see why this can easily become a favorite pie recipe in your home.

What is sugar cream pie?

It’s a creamy vanilla flavored custard in a graham cracker crust. Made on the stove from scratch just like vanilla pudding. This pie has a delicious, smooth and creamy custard taste with far less fat and sugar. Topped with fresh berries, it’s a dessert everyone will enjoy!

Sugar Cream Pie Ingredients

–Heavy Cream: You will need 2 1/4 cups of heavy cream for the base of this pie filling.

–Butter: Adding in 8 tablespoons of butter adds to the rich texture of the pie. It’s used both in the pie and is broiled on top of the pie with brown sugar.

–Sugar: We only need ¾ cups of sugar to help sweeten this pie filling to perfection.

–Cornstarch: 4 tablespoons of cornstarch will help to make the filling thick so it can handle being sliced without running all over the place.

–Vanilla: Use 1 tablespoon of vanilla to enhance the flavor. Stronger vanilla will make a better flavor but use what you have on hand.

–Brown sugar: Optionally you can add 1-2 tablespoons of brown sugar over the top of the pie before serving.

–Berries: Fresh berries go great with this pie. Use whatever is cheap or in season and you really can’t go wrong. Blueberries, raspberries, blackberries, and strawberries are some of our favorites.

Homemade Butter Pie Crust

All Purpose Flour: We use 2 1/2 cups flour for the base of the pie crust. You can also use bread flour or pastry flour.

Granulated Sugar: Just 1/2 tablespoon sugar helps sweeten the pie crust.

Salt: Just 1/2 tablespoon salt adds a critical element of the flavor

Butter: 2 sticks (1 cup)  cold unsalted butter, sliced into pats gives our pie crust the fat needed to hold together yet still be flaky once baked.

Ice Water: 7 tablespoons ice water adds moisture to the pie crust. What I do is just add water & 7-8 ice cubes into a 1 cup measuring cup, then just measure out the tablespoons of water from there.

How to make sugar cream pie

Make the Butter Pie Crust

Make the pie crust by placing flour, sugar and salt into your food processor and pulsing a few times to combine. Or start your dough in a large bowl and mix the dry ingredients together.

Add the cold sliced butter and pulse until the mixture forms coarse crumbs.  Or use a pastry cutter or fork to create the crumbs.

Add the ice water one tablespoon at a time until the dough just comes together.

Transfer dough to a floured surface.  Form into a large ball and begin to roll out. 

This recipe makes enough for 2 pies or one deep dish pie.  I like to roll it out very big so I have plenty of overhang to make the edges.

Place your dough into your pie pan and trim off the excess.  Flute your edges.

Bake in a preheated 325 degree oven for 10-12 minutes.

Prepare the Sugar Cream Pie Filling

Meanwhile prepare your filling. In a medium saucepan combine the cornstarch and sugar until blended. 

Next add the melted butter and heavy cream together over medium heat, whisking constantly. 

The mixture will begin to thicken and this is what you are looking for.  When the mixture is nice and thick add the vanilla. 

Pour the mixture into the prepared pie crust. Drizzle on the melted butter and sprinkle on the brown sugar. 

Bake for 25 minutes and then turn on the broiler and broil the top for 1 minute.  Please do not take your eyes off the pie while it is broiling.  

Remove from oven and let cool on countertop. Refrigerate the pie for at least 1 hour before serving. I like to serve it with a mound of sliced strawberries on top. Enjoy!

What Type of Vanilla Extract Should I Use?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

Can I use graham cracker pie crust for this pie?

Yes, absolutely! I think this pie would go great with just about any pie crust. You can use a basic graham cracker crust, or use a nut based crust like Pecan or even a shortbread crust. (I’ve seen all of these at grocery stores!)

How long is sugar cream pie good for?

This pie can last about 3 or 4 days if well covered in the fridge. The older the pie gets the more the moisture will “sweat” out of the pie as it tries to separate. This will cause a soggy crust and make the pie less appealing so make sure to eat it when it’s at its freshest point!

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 

This sugar cream pie recipe is one you won’t soon forget. Made in minutes and prepped with just a few ingredients this pie recipe is perfect and tastes perfect too.

Sugar cream pie is a delicious custard pie made with butter, brown sugar, heavy cream and vanilla. Make this delicious custard pie from scratch today and watch everyone rave!