Sugar Cream Pie is a delicious and creamy pie that disappears off of plates almost as quickly as it’s made.
Its an Old Fashioned Sugar Cream Pie that may not be as popular as some other cream-based pies out there, but it’s definitely worthy of being a contender.
This Pie is so pretty and it’s a no-bake pie which makes it even better!
The creamy pie filling is made on the stovetop and then it’s added to a prepared crust. It does take a few minutes in the broiler to get that cooked sugar crust top but it’s well worth it!
We’ve all been there at one point or another. That holiday gathering or potluck where we have no idea what to make and bring.
Or it’s so last minute and the funds are tight so you’re trying to find something frugal. This Pie is both!
A quick cooked custard based pie that can be prepared in minutes and left to chill until set.
It’s a pie that’s difficulty level is right in the middle of a baked cheesecake and a no bake cream pie. If you can make either of those, then you have the skills to make this easy cream pie.
What’s in a Sugar Cream Pie?
- 4 tbs Butter
- 1 cup Sugar
- 4 Tbs Cornstarch
- 2 Cup Heavy Cream
- 1 teaspoon Vanilla
- 1 Frozen Pie Crust
For the Topping You Will Need:
- 2 Tbs Butter
- ¾ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
How to Make Sugar Cream Pie
- Bake your pie crust according to the package directions and allow it to cool.
- In a bowl combine the sugar and cornstarch and then mix together.
- In a saucepan over medium/high heat melt 4 Tbs butter.
- Add in the heavy cream and vanilla, continually whisking ingredients until it reaches a slow boil.
- Add in the sugar mixture and continue to whisk.
- When the mixture reaches a full boil time for 90 seconds. Keep stirring. The mixture will be thick.
- Pour the mixture into a pre-baked pie crust.
- Melt 2 tbs butter and drizzle it over the top.
- Sprinkle Cinnamon and Nutmeg on top.
- Place the pie under the broiler for 90 seconds allowing the butter to bubble.
- Allow the pie to cool then place it in the refrigerator for 4 hours to set before cutting.
How long does Sugar Cream Pie Last?
If you keep it covered and stored in your fridge you can expect your pie to last 2-3 days and be just fine. You can also place it in the freezer for a longer storage solution where it can last up to 6 months.
Should Sugar Cream Pie be Refrigerated?
Yes, You should always keep dairy based recipes like this sugar cream pie inside of the fridge to avoid spoiling and to keep up with food safety standards.
Is Sugar Cream Pie a Cream Pie?
While it is called “cream pie” it’s actually much more like a custard pie than a cream pie as far as texture goes. You could probably get away with calling it either!
Is Buttermilk Pie the same as Sugar Cream Pie?
They are very similar however Buttermilk Pie uses Buttermilk where Sugar Cream Pie uses Cream. Their texture is almost the same.
Buttermilk Pie will have a more tangy taste and is equally delicious!
More Fantastic Pie Recipes!
- Peanut Butter Chocolate Pie
- Oatmeal Chocolate Chip Cookie Pie
- Chocolate Symphony No Bake Pie
- Grandpa's Favorite Pecan Pie
- Eggnog Pie
- 20 Best Pi Day Recipes
Sugar Cream Pie
Ingredients
For the Pie
- 4 tablespoon Butter
- 1 cup Sugar
- 4 tablespoon Cornstarch
- 2 cups Heavy Cream
- 1 teaspoon Vanilla
- 1 Frozen Pie Crust
For the Topping
- 2 tablespoon Butter
- ¾ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
- Bake Pie Crust according to package directions and allow to cool.
- In a bowl combine Sugar and Cornstarch and mix together.
- In a sauce pan over medium/high heat melt 4 Tbs Butter.
- Add Heavy Cream and Vanilla, continually whisking ingredients until it reaches a slow boil.
- Add Sugar Mixture and continue to whisk.
- When mixture reaches a full boil time for 90 seconds. Keep stirring. Mixture will be thick.
- Pour mixture into pre-baked pie crust. Melt 2 tbs butter and drizzle on top. Sprinkle Cinnamon and Nutmeg on top.
- Place under broiler for 90 seconds allowing the butter to bubble.
- Allow Pie to cool then place in refrigerator for 4 hours to set before cutting.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Irene Coker
Can I use half and half instead of Heavy Cream?
Devour Dinner
I haven't tried to substitute half and half in this recipe. But I imagine you can give it a try! Let me know if it works.
Cathy Searfoss
I made two of the Sugar Cream Pies and gave one to our daughter. I don’t profess to be a baker and generally don’t care to but this recipe is so easy, so fast and so delicious!! We topped it with fresh blueberries and raspberries. YUMMM!!!