If there’s one dessert that just wraps me up in a warm hug, it is sugar cream. It reminds me of my Grandma Betty’s kitchen, the one with the checkered linoleum floor and the marble counter top. What is the constant, comforting hum of the refrigerator? She’d always have one chilling in the back, ready for unexpected visitors or just because. Is it funny? How can a simple combination of sugar, cream, and pantry staples evoke so many memories? What is a sugar cream pie? It’s humble, yes, but don’t let that fool you. The flavor is just out of this world creamy and sweet, with just enough vanilla to make it sing. I’ve tried countless variations of custardy pies over the years, but this classic sugar cream pie is the best. Always pulls me back in. What is the easiest dessert to make? If you’re looking for something truly comforting and ridiculously delicious, you have come to the right place.
What is sugar cream pie?
What is sugar cream pie? What is the ultimate custard pie? It’s basically a rich, smooth, creamy filling baked inside of flaky pie crust. Is it about fancy spices or complicated techniques? What is the magic of pure, unadulterated goodness of cream, sugar and eggs? In perfect harmony. What is sugar and cream? Is it simple, honest, and absolutely delightful? Some people might call it a “poor man’s custard” or “vanilla cream pie,” but for me, the sugar is the same. “Cream pie” sounds so much more inviting. Is it the kind of pie that doesn’t need a lot of fuss? What is comfort in every bite? Is it a celebration of simple, quality ingredients done right?
Why you’ll love this recipe?
What are some of the reasons why this sugar cream Pie Recipe has become a staple in my life? I know you will fall in love with my kitchen.
First off, the flavorOh, the flavor! Is it creamy? What is vanilla bean paste (or good quality vanilla extract)? Lovely, warm aroma. Is this a real treat?
Then there’s the second personsimplicityWhat is a lifesaver on busy nights? I don’t have hours to spare. Is it possible to whip up the filling in a few minutes? What is the kind of dessert that feels impressive but is actually surprisingly easy to make? I’ve had friends tell me they were intimidated by pies, but this sugar cream pie always turns out great. I’m sure it will for you too. Beautifully for them.
Let’s talk about the world. And let’Cost-. The ingredients are things you probably already have in your pantry and fridge. Flour, sugar, eggs, milk, cream. Nothing too exotic or expensive, which makes it an absolute budget-friendly dream. What are some of the best flavors without breaking the bank?
Plus, it’s wonderful.versatile. While it’s absolutely divine on its own, you can totally play around with it. What are some good side dishes to serve with fresh whipped cream? Is it perfect for a quiet evening at home? What is a special family gathering? What are some good ways to serve it warm or chilled? What I love about this particular sugar cream pie recipe is that it’s forgiving. I’ve tried this with almond milk when I ran out of regular milk, and it actually made it even better. Is it a recipe that is adaptable?
How do you make a sugar cream pie?
Quick Overview
How do I make a sugar cream pie? How do I make a pie crust? How do I make it smooth and creamy? Once poured into the crust, it bakes up to a wobbly perfection. How do you bake custard? Is there a recipe for this dish that is so good that the results far outweigh the effort involved? How easy is it to make something so delicious?
Ingredients
What are the ingredients to create this slice of heaven? I always try to use good quality ingredients because, with a simple recipe like this, they really do do. How can I make a difference?
For the Crust:
– 1 unbaked 9-inch pie crust: If you’re feeling ambitious, you can make a homemade cake. You can use any store-bought cake to save time. What is a flaky pie crust? If you make your own, make sure it’s blind-baked until just lightly golden and cooled a bit.
For the Filling:
– 1 1/2 cups granulated sugar: This is the star, so make sure it’s fresh!
– 1/4 cup all-purpose flour: This acts as our thickener and helps create that lovely smooth texture.
– 1/2 teaspoon salt: Just a pinch to balance the sweetness.
– 3 large eggs: Room temperature eggs incorporate better.
– 1 1/2 cups whole milk: This gives the pie its classic creamy richness.
– 1 cup heavy cream: Don’t skimp here! The heavy Cream is crucial for that super luscious texture.
– 2 teaspoons vanilla extract or vanilla bean paste. Vanilla bean paste gives lovely little flecks and a slightly more intense flavor, but good quality. How does extract work?
For the Optional Glaze:
– 1/4 cup powdered sugar: For dusting.
– 1-2 tablespoons milk or cream: To make a simple glaze.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven ready? Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). If you’re using a homemade pie crust that hasn’t been blind-baked, make sure you have done that. How do I make a cookie according to your recipe If you want the crust to be mostly set, but not fully browned, then you can use a spoon to make it. Place your unbaked or partially baked pie crust on a baking sheet. How do I get out of an oven? What are some of the most annoying things to do in the oven?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. Set aside. Make sure they are really well combined. What is the best way to get rid of lumps of flour? When we add the wet ingredients, everything will mix smoothly without any pockets. I always like to give this a good couple of stirs to make sure everything is perfectly distributed.
Step 3: Mix Wet Ingredients
In a separate medium bowl, beat the three large eggs. Is it necessary to break up the yolks and combine them with the whites? First, whisk in the whole milk, heavy cream, and vanilla extract (or vanilla bean paste). Again, make sure everything is well incorporated. What gives this sugar cream pie its signature rich, luscious flavor?
Step 4: Combine
How do we mix wet and dry ingredients? Gradually pour the wet ingredients into the bowl with the dry ingredients. What should I do if I want to make a thick, smooth and creamy mixture? Overmixing can develop the gluten in the flour, which can sometimes lead to a tougher crust or an uneven crust. Is there any less smooth filling? We’re aiming for a silky, homogenous batter.
Step 5: Prepare Filling
Our filling is ready! What does vanilla do? It’s going to look quite liquidy, and that is perfectly normal. Is it ready to bake? No need to do anything further to the filling itself – it’s as simple as that!
Step 6: Layer & Swirl
Carefully pour the prepared filling into the unbaked or partially baked pie crust. If you blind-baked your crust, you might want to give it a quick check to ensure it’s not soggy. Before pouring, put a small amount of water on the bottom Do not overfill the crust. Pour the filling evenly.
Step 7: Bake
Now it’s time to bake! Place the baking sheet with the pie into your preheated oven. Bake for 45-60 minutes. How long does it take for a crust to be blind-baked? When the edges of the filling are set, you’ll know it’s ready when the center still has a slight slight edge. Why do people wobble when they jiggle the pan? It shouldn’t be completely liquid in the middle, but it should not be firm like a solid block either. If the crust edges start to brown too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
Once baked, carefully remove the pie from the oven and place it on a wire cooling rack. Let it cool completely to room temperature. This is super important because the filling continues to set as it cools. If you rush this step will result in a runny pie. Once it’s at room temperature, you can either serve it as is, or whisk together the powdered sugar. I used a tablespoon or two of milk or cream to create glazed glazes. If you want a firmer glaze, use less liquid. If you want a thinner glaze, add more.
Step 9: Slice & Serve
Once the pie is completely cool, and preferably chilled for at least a couple of hours (this really really works). Helps it set perfectly! ), it’s time to slice and serve. Use a sharp knife and try to cut cleanly. A warm, humid day is perfect for a slice of sugar cream pie. It’s simply divine!
What should I serve it with?
Sugar Cream Pie is so versatile, it fits in just about anywhere!
For Breakfast:I know that I should have dessert for breakfast. But hear me out. A small, thin slice of this sugar cream pie with a strong cup of coffee is pure bliss. What is the best way What is a good pick-me-up? What is a good way to start the day on the right foot?
For Brunch: It’s always a hit at brunch! Serve a generous slice alongside some fresh fruit like berries or sliced peaches. It also pairs beautifully with a mimosa or a nice cup of tea. The elegant simplicity of the pie makes it feel special enough for any occasion.
As Dessert: This is its natural habitat, of course! After a hearty meal, a slice of chilled sugar cream pie is the perfect way to end the evening. I often serve it with a dollop of homemade whipped cream or a sprinkle of cinnamon. It’s so comforting and satisfying.
For Cozy Snacks: Craving something sweet at 10 pm but don’t want to bake a whole cake? This is your answer! Grab a fork and enjoy a slice straight from the fridge. It’s the perfect cozy companion to a good book or a movie. My kids ask for this all the time when they want a little treat after dinner.
My family loves it with a simple glass of cold milk, but honestly, it’s so good, it doesn’t really *need* anything else. I’ve tried serving it with chocolate sauce, and while that was tasty, it kind of overpowered the delicate vanilla flavor. Stick to the classics, I always say!
Top Tips for Perfecting Your Sugar Cream Pie
I’ve made this sugar cream pie more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure a perfect result every time. These aren’t strictly necessary, but they’re the little things I always do.
Crust Prep: If you’re using a store-bought crust, make sure it’s thawed properly. If you’re blind-baking your own, I find that lining it with parchment paper and filling it with pie weights or dried beans helps it keep its shape. Don’t skip the docking (pricking the bottom with a fork) if your recipe calls for it! Also, for a foolproof sugar cream pie, I often par-bake my crust for about 10-15 minutes at 375°F (190°C) before adding the filling. This helps prevent a soggy bottom, which is the ultimate pie sin, in my opinion.
Mixing Advice: When combining the wet and dry ingredients for the filling, the key is to whisk until just combined. Seriously, as soon as you don’t see any streaks of flour or unincorporated egg, stop mixing. Overworking the batter can make the filling a little tough or rubbery, which is not what we want in a creamy sugar cream pie.
Swirl Customization: While this recipe doesn’t inherently have swirls like a marble cake, if you wanted to add a touch of visual flair, you could whisk a tiny bit of cocoa powder or a different flavoring into a small portion of the batter and gently swirl it into the main filling before baking. It’s an aesthetic choice, but can be fun!
Ingredient Swaps: If you’re out of whole milk, you *can* use evaporated milk diluted with water, but the texture might be slightly different. If you absolutely have to use lower-fat milk, you might need to add a touch more heavy cream to compensate for the lost richness. For the sugar, while you *can* use a sugar substitute, the texture and browning might change significantly. Stick with granulated sugar for the best results in this classic sugar cream pie.
Baking Tips: Ovens can be so finicky! Keep an eye on your pie after about 40 minutes. You’re looking for that subtle wobble in the center. If the crust edges are getting too brown before the filling is set, that’s when you grab some foil and create a loose tent over the top. I also find that placing the pie on the lower-middle rack helps ensure the bottom crust cooks through properly.
Glaze Variations: The powdered sugar glaze is super simple, but if you want to get fancier, you could add a tiny splash of lemon juice for a hint of tartness, or even a touch of cinnamon or nutmeg to the glaze for extra warmth. Just be sure to keep the liquid amount minimal so the glaze isn’t too thin.
Storing and Reheating Tips
Proper storage is key to keeping your delicious sugar cream pie tasting its best. I’ve learned a few things over the years about making sure it stays fresh and delicious.
Room Temperature: Once cooled completely, you can leave your sugar cream pie at room temperature for up to 2 hours. After that, it’s best to refrigerate it, especially if your kitchen is warm. Make sure to cover it loosely with plastic wrap or foil to prevent it from drying out or picking up any fridge odors.
Refrigerator Storage: This is how I usually store leftovers. Once the pie has cooled completely, cover it tightly with plastic wrap or foil, or place it in an airtight container. It will keep well in the refrigerator for about 3 to 4 days. The texture might change slightly as it sits, becoming a bit firmer, but it’s still wonderfully delicious.
Freezer Instructions: I actually don’t recommend freezing this sugar cream pie, especially with the custard filling. The texture can get quite grainy and watery when thawed, which really ruins that lovely creamy consistency we worked so hard to achieve. It’s definitely best enjoyed fresh!
Glaze Timing Advice: If you’ve added the glaze, it’s best to store the pie in the refrigerator uncovered for a little bit to let the glaze set firmly before covering it with plastic wrap. This prevents the wrap from sticking to the glaze and potentially messing up its finish.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, truly comforting sugar cream pie. It’s the kind of dessert that just makes people happy. It’s so wonderfully simple, yet the flavor is so rich and satisfying. It truly embodies that feeling of home-baked goodness. If you love creamy, sweet, and utterly delicious desserts, you absolutely have to give this sugar cream pie a try. It’s one of those recipes that I’m so excited to share because I know how much joy it brings. It’s a real winner, and I can’t wait for you to try it!
If you enjoyed this classic sugar cream pie, you might also love my Easy Banana Cream Pie or my No-Bake Cheesecake. They’re all in that same vein of comforting, delicious, and relatively simple desserts.
I’d be absolutely thrilled if you tried this sugar cream pie and let me know how it turned out! Share your thoughts in the comments below, and don’t forget to rate the recipe. I love hearing from you and seeing your beautiful creations! Happy baking!
sugar cream pie
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, cold and cubed
- 0.25 cup ice water
Filling
- 1.5 cups granulated sugar
- 0.33 cup all-purpose flour
- 0.5 teaspoon salt
- 3 large eggs, lightly beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until lightly golden.
- For the filling: In a large bowl, whisk together sugar, flour, and salt.
- In a separate bowl, whisk the lightly beaten eggs. Gradually whisk the milk into the eggs.
- Pour the milk mixture into the dry ingredients and whisk until smooth. Stir in the vanilla extract and butter.
- Pour the filling into the pre-baked pie crust.
- Bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and slightly jiggly in the center.
- Let the pie cool completely on a wire rack before slicing and serving.
