What are some recipes that just feel like coming home? What is a sugar cream pie? I remember my Grandma Clara making this whenever we had a special occasion, and the smell of it. Is baking healthy for our house? What is this incredibly comforting, sweet, milky flavor that’s just pure bliss? Is there anything more satisfying than custard pies? Science experiment gone wrong. What is the best part about this sugar cream pie? It’s ridiculously easy to whip up, even when life feels a bit hectic. If you’re looking for a truly classic, crowd-pleasing dessert that tastes like pure comfort, you have come to the right place.
What is sugar cream pie?
What is sugar cream pie? Think of it as the ultimate embrace in dessert form. Is it a simple pie that features whipped cream and custard? What are some basic pantry staples, all nestled into a flaky pie crust? What happens when a cake is baked? The filling sets up to this gorgeous, almost pudding-like consistency that’s just heavenly. Is it overly fussy? Does custard pie use eggs? Is it a smoother, more delicate texture? Is it the kind of dessert that whispers ‘comfort’ rather than shouting ‘fancy,’ and that’s precisely what I’m talking about. Why is it such a beloved treat in so many homes, mine included?
Why you’ll love this recipe?
There are so many reasons why I think you’re going to adore this sugar cream Pie Recipe. First off, the flavor is just out of this world. It’s sweet, yes, but it’s a sophisticated sweetness, with that lovely creamy, milky richness that just melts in your mouth. It’s got a subtle vanilla undertone that complements everything perfectly. What I love most about this is how incredibly simple it is to make. Seriously, most of the ingredients are probably already in your pantry right now. You don’t need any fancy equipment or techniques, which is a lifesaver when you’re short on time but still want to bake something special. Plus, it’s remarkably budget-friendly! Using basic ingredients like milk, cream, and sugar means you can create something truly decadent without breaking the bank. It’s also surprisingly versatile. While it’s a classic on its own, I’ve found it’s fantastic served warm or chilled, and it pairs beautifully with fresh berries or a dollop of whipped cream. It’s a recipe I turn to again and again because it consistently delivers that ‘wow’ factor with minimal fuss. It’s like a culinary hug in pie form, and who doesn’t need more of that?
How to Make Sugar Cream Pie
Quick Overview
Making this sugar cream pie is remarkably straightforward. You’ll essentially prepare your pie crust, whisk together the simple filling ingredients, pour it into the crust, and bake until it’s beautifully set. The beauty of this recipe lies in its minimal ingredients and straightforward process. You don’t need to worry about tempering eggs or dealing with fussy meringue toppings – it’s all about achieving that perfect, creamy texture with ease. It’s a reliable recipe that guarantees a delicious outcome, making it perfect for both beginner bakers and seasoned pros looking for a comforting classic.
Ingredients
For the Main Batter: What is it?
1 unbaked 9-inch pie crust (store-bought or homemade)
3 tablespoons all-purpose flour (I always use unbleached, it seems to make a difference!)
1 1/2 cups granulated sugar (divided, yes, we need that sweetness!)
1/4 teaspoon salt.
2 cups whole milk (don’t even think about using skim, darling, we need that richness! )
1/2 cup heavy cream (this is non-negotiable for that luscious texture)
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract (use the good stuff if you can) – 1 Tbsp.
1/4 teaspoon ground nutmeg (optional, but it adds such a wonderful warmth)
For the Filling:
(Actually, the filling is pretty much incorporated into the main batter for this pie! Is it that simple?
For the Glaze:
1/4 cup powdered sugar (for dusting, if you like a little extra sweetness)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to a nice and cozy 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating up, go ahead and place your 9-inch pie crust into a pie plate. If you’re using a homemade crust, make sure it’s crimped nicely around the edges. If you’re using a store-bought one, just pop it in the plate. We want it ready to go so we can get this deliciousness baking!
Step 2: Mix Dry Ingredients
In a medium saucepan – one that’s not sticking to the bottom is ideal! – whisk together the all-purpose flour, 1 cup of the granulated sugar, and the salt. Make sure to get rid of any little lumps of flour. This step is important because it helps distribute the flour evenly, which prevents clumps in our filling. We want a super smooth, creamy texture, remember?
Step 3: Mix Wet Ingredients
Now it’s time for the liquid gold: milk and heavy cream. Pour them into the saucepan with the dry ingredients. I usually give it a quick stir with whisk right away to start combining everything. Is it necessary to make sure the flour is well incorporated into the liquids before we turn on the heat?
Step 4: Combine
Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture begins to thicken slightly. This usually takes about 5-7 minutes. You’re looking for a consistency that’s just starting to coat the back of a spoon. Don’t let it boil vigorously, just a gentle simmer is fine. Once it’s thickened a bit, remove it from the heat. Now, stir in the remaining 1/2 cup of granulated sugar, the butter pieces, vanilla extract, and the nutmeg if you’re using it. Keep stirring until the butter is completely melted and everything is beautifully combined. The aroma at this stage is already incredible!
Step 5: Prepare Filling
Where the magic happens, and it’s so simple! How do you prepare a pie crust? Pour the warm, creamy mixture carefully into your prepared unbaked crust We want to fill it almost to the top, leaving just a little bit of space for expansion as it bakes.
Step 6: Layer & Swirl
This step is more about presentation than anything, but it does add a lovely touch! If you like, you can reserve a tablespoon or two of the filling mixture before pouring it into the crust, whisk a little more granulated sugar into it to make it a bit thicker, and then gently dollop it over the top of the pie before baking. Sometimes, I’ll even sprinkle a little extra granulated sugar or a pinch of nutmeg on top before it goes into the oven. It gives it a lovely caramelized finish. Don’t overthink it; a rustic look is just as beautiful!
Step 7: Bake
Carefully transfer the pie to the preheated oven. Bake for about 35-45 minutes, or until the filling is set and lightly golden brown on top. You can test if it’s ready by gently shaking the pie plate; the center should be mostly firm but might have a slight wobble. If the crust starts to get too brown before the filling is set, you can always loosely tent the pie with aluminum foil.
Step 8: Cool & Glaze
Once the pie is baked, remove it from the oven and place it on a wire rack to cool completely. What is the hardest part of waiting for the filling to set up? If you want that extra touch of sweetness, you can sift some powdered sugar. What is my preferred way of doing things? I find it’s just the right amount of sweetness without being overpowering.
Step 9: Slice & Serve
When the pie has cooled completely, it’s time to slice and enjoy! A sharp knife makes for clean cuts, and I usually serve this pie at room temperature. It’s just heavenly on its own, but if you want to go the extra mile, a dollop of freshly whipped cream or some fresh berries are wonderful accompaniments. Enjoy every creamy, sweet bite!
What should I serve it with?
This sugar cream pie is so versatile, it’s amazing how many ways you can enjoy it! For breakfast, it’s a surprising treat with a hot cup of coffee. I sometimes slice it thinly and serve it alongside some scrambled eggs or bacon – it feels decadent but the portion control works for me! For brunch gatherings, it really shines. I love presenting a whole pie with a scattering of fresh raspberries or blueberries, and a side of that homemade whipped cream. It looks so elegant without any effort. As a dessert, it’s a classic for a reason. It’s perfect after a hearty meal, especially when you want something sweet but not too heavy. It pairs beautifully with a rich coffee or even a dessert wine if you’re feeling fancy. And for those cozy snack moments? Oh, this is pure comfort food. I’ll often just cut myself a small wedge to enjoy with a glass of cold milk while I’m curled up with a good book. My kids especially love it as an after-school treat, sometimes with a drizzle of chocolate sauce, though I personally prefer it plain or with a little fresh fruit.
How do I make a sugar cream pie?
Over the years, I’ve learned a few little tricks that really help make this sugar cream pie absolutely perfect every single time. First, about the pie crust: if you’re making your own, make sure it’s chilled thoroughly before you even think about filling it. A cold crust is a flaky crust, and nobody wants a soggy bottom! If you’re using store-bought, just treat it nicely, and it’ll be your best friend. When you’re mixing the dry ingredients for the filling, really take your time to whisk out any lumps of flour. This makes a huge difference in achieving that silky-smooth custard texture. Don’t rush the thickening process on the stove either; cooking it over medium heat and stirring constantly ensures it thickens evenly without scorching. If you notice any tiny lumps forming despite your best efforts, a quick strain through a fine-mesh sieve before pouring it into the crust can work wonders. For the sweetness, I generally stick to the recipe, but if you’re sensitive to sugar, you could try reducing the granulated sugar slightly, perhaps by about a quarter cup, but be aware it might affect the final set of the filling a little. As for the baking, ovens can be so temperamental! My oven tends to run a little hot, so I often bake mine at 350°F for closer to 40-45 minutes. Trust your senses – the slight wobble in the center is the key indicator that it’s done. And please, please, please let it cool completely. I know it’s torture waiting, but the texture truly improves as it chills. If you’re tempted to add extra flavorings, a tiny pinch of cardamom or a bit of orange zest can be lovely alternatives to nutmeg, but the classic vanilla is always a winner.
What are some Storing and Reheating Tips?
Storing this delicious sugar cream pie is pretty straightforward, but there are a few things to keep in mind to maintain its wonderful texture. If you happen to have any leftovers (which is rare in my house!), it’s best to cover the pie loosely with plastic wrap or foil once it has cooled completely to room temperature. At room temperature, it should be fine for about 2 hours. For longer storage, and to keep it fresh and safe, I always pop it into the refrigerator. Store it in an airtight container or cover the pie dish tightly with plastic wrap. It will keep well in the fridge for about 3 to 4 days. The texture might firm up a bit in the fridge, which is totally normal. When you’re ready to serve it again, you can either enjoy it chilled, which is really refreshing on a warm day, or you can let it sit at room temperature for about 30 minutes to an hour to soften up a bit. I don’t typically reheat this pie in the oven or microwave, as it can sometimes make the crust soggy or the filling a bit watery. The magic of this sugar cream pie is really in its cool, creamy texture. If you’re making this ahead for a party, I recommend waiting to glaze it until just before serving, especially if you’re using powdered sugar, as it can absorb moisture and become sticky over time.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to sugar cream pie recipe! It’s one of those desserts that just brings pure joy. It’s so comforting, so delicious, and honestly, so incredibly rewarding to make because it’s just so darn easy. The creamy, sweet filling and the tender crust are a match made in heaven, and I’m so excited for you to try it in your own kitchen. If you love this kind of classic comfort dessert, you might also enjoy my recipe for [link to another suitable recipe, e.g., “Old-Fashioned Apple Crumble”] or my simple [link to another suitable recipe, e.g., “No-Bake Chocolate Pudding”]. I truly hope this sugar cream pie becomes a cherished recipe in your home, just as it is in mine. Please let me know in the comments below how yours turns out, or if you have any special variations you love to add! Happy baking, everyone!
Sugar Cream Pie
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.66 cup unsalted butter, cold and cubed
- 0.25 cup ice water
Filling
- 2 cups granulated sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
- 3 large eggs, lightly beaten
- 2 cups milk
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- In a large bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Shape the dough into a disc, 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 dough to fit a 9-inch pie plate.
- Gently press the dough into the pie plate. Crimp the edges as desired.
- Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.
- Let the crust cool slightly while you prepare the filling.
Prepare the Filling and Bake
- In a large bowl, whisk together sugar, flour, and salt.
- Whisk in the lightly beaten eggs.
- Gradually whisk in the milk.
- Pour the filling into the pre-baked pie crust.
- Bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Stir in the butter and vanilla extract. Let the pie cool completely on a wire rack before serving.
