Sugar Cream Pie Recipe
Indulging in a decadent dessert doesn’t have to be complicated. The Sugar Cream Pie Recipe is a delightful treat that combines a rich, creamy filling with a buttery crust, making it a favorite for gatherings and special occasions. This pie is not only easy to make, but it also requires minimal ingredients, which you probably already have in your pantry. Let’s dive into this sweet journey and discover why this pie should be a staple in your dessert repertoire.
Top Reasons to Make Sugar Cream Pie Recipe
- Easy to Prepare: With straightforward steps and minimal ingredients, this pie is perfect for even novice bakers.
- Rich Flavor: The combination of sugar, butter, and milk creates a creamy texture that melts in your mouth.
- Perfect for Any Occasion: Whether it’s a holiday feast, a family gathering, or just a weeknight treat, this pie fits right in.
- Customizable: Feel free to add your favorite toppings like whipped cream or fresh fruit to elevate your pie.
- Comfort Food: There’s something nostalgic about a good sugar cream pie that brings warmth and joy to any table.
Ingredient Notes
- 1 (9-inch) unbaked pastry crust: You can use a store-bought crust for convenience or make your own from scratch.
- 1 cup sugar: Granulated sugar is ideal for sweetness and texture. Adjust the amount based on your taste preference.
- 1/4 cup cornstarch: This helps thicken the filling, giving it that perfect creamy consistency.
- 2 cups milk: Whole milk is recommended for a richer flavor, but you can use any milk alternative you prefer.
- 1/4 cup butter, cubed: Unsalted butter adds a delightful richness to the filling; cut it into small cubes for easy melting.
- 1 teaspoon vanilla extract: Pure vanilla extract enhances the flavor, making the pie even more irresistible.
- 1 tablespoon cinnamon sugar: A sprinkle on top adds an aromatic touch and a hint of spice.
Before You Start: Equipment
- 9-inch pie pan: A standard size for pies, ensuring even baking.
- Medium saucepan: For cooking the filling on the stovetop.
- Whisk: To mix the ingredients smoothly and prevent lumps.
- Measuring cups and spoons: Accurate measurements are key to a successful pie.
- Cooling rack: To cool the pie after baking, ensuring it sets properly.
Sugar Cream Pie Recipe, Made Easy
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, place it in your pie pan and set it aside. If making your own, roll out your dough and fit it into the pan, trimming any excess.
Step 2: Combine Dry Ingredients
In a medium saucepan, whisk together the sugar and cornstarch until well combined. This step is crucial for ensuring there are no lumps in your filling.
Step 3: Add Milk
Slowly pour in the milk while continuously whisking to combine. This will help dissolve the sugar and cornstarch mixture evenly.
Step 4: Cook the Filling
Place the saucepan over medium heat, stirring frequently. As the mixture heats, it will begin to thicken. Continue stirring until it reaches a pudding-like consistency, about 5-7 minutes.
Step 5: Incorporate Butter and Vanilla
Once thickened, remove the saucepan from heat. Add the cubed butter and vanilla extract, stirring until the butter is fully melted and incorporated into the filling.
Step 6: Fill the Crust
Pour the creamy filling into the prepared unbaked pastry crust, smoothing the top with a spatula.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are golden and the filling is set. It may still have a slight jiggle in the center, which is perfectly fine.
Step 8: Cool and Serve
Remove the pie from the oven and let it cool on a cooling rack. Once cooled to room temperature, sprinkle the top with cinnamon sugar before slicing. Serve chilled or at room temperature for the best experience.
No-Store Runs Needed
- Most ingredients are pantry staples, making this an economical choice.
- If you don’t have cornstarch, you can substitute with flour, though the texture may differ slightly.
- Butter can be replaced with a plant-based alternative if desired.
- Feel free to experiment with flavorings, like almond extract or a hint of nutmeg, if you want to mix things up!
Cook’s Commentary
- This Sugar Cream Pie Recipe is quite forgiving; if you overcook the filling, it will still taste great!
- Experiment with different crusts, such as graham cracker or chocolate, for a unique twist.
- Leftover pie can be enjoyed for breakfast with a cup of coffee—trust me, it’s a treat!
- Make sure to let the pie cool completely before slicing to avoid a runny filling.
Storage & Reheat Guide
The sugar cream pie can be stored in the refrigerator, covered, for up to 4 days. If you want to enjoy it warm, simply slice a piece and microwave it for about 15-20 seconds. For best results, enjoy it cold or at room temperature, as the flavors will develop beautifully over time.
Top Questions & Answers
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just store it in the refrigerator until you’re ready to serve it.
What can I use instead of sugar?
You can try using a sugar substitute like stevia or monk fruit sweetener, but be sure to check the conversion rates, as they can vary.
Can I freeze the Sugar Cream Pie?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
What’s the best way to serve Sugar Cream Pie?
Serve it chilled with a dollop of whipped cream or a sprinkle of fresh fruit for an extra touch of flavor!
Ready to Cook?
If you’re ready to impress your family and friends with a dessert that is as delightful as it is simple, gather your ingredients and start baking! The Sugar Cream Pie Recipe is sure to become a favorite in your home, leaving everyone clamoring for seconds. Enjoy the sweet, creamy goodness that this pie brings to your table, and don’t forget to share your baking adventures!
Sugar Cream Pie Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). If using a store-bought crust, place it in your pie pan. If making your own, roll out the dough and fit it into the pan, trimming excess.
- Step 2: In a medium saucepan, whisk together the sugar and cornstarch until well combined.
- Step 3: Slowly pour in the milk while continuously whisking to dissolve the sugar and cornstarch.
- Step 4: Cook over medium heat, stirring frequently, until thickened to a pudding-like consistency, about 5-7 minutes.
- Step 5: Remove from heat, then stir in the cubed butter and vanilla extract until the butter is melted.
- Step 6: Pour the filling into the prepared crust, smoothing the top with a spatula.
- Step 7: Bake for 30-35 minutes until edges are golden and filling is set, with a slight jiggle in the center.
- Step 8: Cool on a rack. Once at room temperature, sprinkle with cinnamon sugar before slicing. Serve chilled or at room temperature.
Notes
- This pie can be made a day in advance and stored in the refrigerator.
- For a different flavor, try almond extract or a hint of nutmeg.
- Leftover pie can be enjoyed for breakfast with coffee!
