Sugar Cream Pie Recipe

Okay, friends, let’s talk pie. Forget everything you *think* you know about fussy pie crusts and complicated fillings. This Sugar Cream Pie Recipe? It’s basically the weeknight hero of the dessert world. Think of it like a super-easy custard pie, but way more…well, cozy. Seriously, it’s like a warm hug in pie form. My grandma used to make this every Thanksgiving, and the smell alone would send us kids into a frenzy. And honestly? It’s even easier than making a batch of chocolate chip cookies. You just *have* to try it!

What is sugar cream pie?

What is sugar Cream Pie? What is a custard pie? What is essentially a creamy, sweet filling made with sugar, cream (or sometimes milk), and other ingredients? I used flour, and a touch of vanilla, all baked in flaky pie crust. Is it a dessert that relies on simple ingredients to create something truly special? No fancy frills or complicated techniques here. What makes this creamy goodness so good? What is the origin of the term “seaweed”? What are the available ingredients on the frontier? What is the story, I’m grateful it exists!

Why you’ll love this recipe?

Seriously, where do I even begin? What I love most about this **Sugar Cream Pie Recipe** is how deceptively simple it is for something that tastes so incredible. I mean, the flavor! It’s like a vanilla dream, rich and creamy with just the right amount of sweetness. It’s not overly sweet; it has this lovely, subtle flavor that comes from the pure ingredients. The simplicity is another huge plus. I’ve made this countless times on busy weeknights because it requires minimal effort and cleanup. Honestly, it’s almost embarrassing how easy it is!

Plus, it’s incredibly cost-effective. You probably already have most of the ingredients in your pantry and fridge. No need for expensive extracts or fancy nuts. And let’s talk versatility! You can serve it warm, cold, with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of chocolate. This pie is a blank canvas for your dessert desires. Honestly, if you’re looking for something comforting, delicious, and easy on the budget, this Sugar Cream Pie Recipe is a total winner. It’s even easier than making my grandmother’s famous Apple Pie (and that’s saying something!). It’s become a family favorite – the kids ask for it all the time!

How do you make a sugar cream pie?

Quick Overview

What is the recipe for Sugar Cream Pie? What is the best way to make a pie crust? (store-bought or homemade – no judgment! What’s the best part about baking until golden brown and set. Is it safe to cook in the oven for a few minutes? If I can make it, anyone can!

Ingredients

For the Crust:
* 1 (9-inch) unbaked pie crust: You can use store-bought (I often do! ). If you’re using store-bought, make sure it’s frozen.

For the Filling:
* 1 ½ cups heavy cream: This is the key to the creamy texture, so don’t skimp! You can use whole milk in a pinch, but the pie won’t be quite as rich.
* 1 cup granulated sugar: Feel free to adjust this slightly to your liking. I sometimes reduce it to ¾ cup if I want a less sweet pie.
* ¼ cup all-purpose flour: This helps thicken the filling and give it structure.
* ¼ teaspoon salt: Just a pinch to balance the sweetness and enhance the other flavors.
* 1 teaspoon vanilla extract: Use good quality vanilla extract for the best flavor. I love using vanilla bean paste when I have it on hand!
* Pinch of ground nutmeg (optional): This adds a warm, comforting touch, but it’s totally optional.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). While the oven is heating, prepare your pie crust. If you’re using a store-bought crust, simply unroll it into your pie plate. If you’re making your own, roll it out and gently place it in the pie plate. Crimp the edges decoratively. You can also dock the bottom of the crust with a fork to prevent it from puffing up during baking. I always do this even with the store-bought ones.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the sugar, flour, salt, and nutmeg (if using). Make sure there are no lumps in the flour, as this will ensure a smooth filling. This step is super important! Trust me on this one, it makes a difference in the end texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the heavy cream and vanilla extract. Set aside. If you’re using vanilla bean paste, add it here as well. Don’t over-whisk! You just want to combine the ingredients evenly. I sometimes warm the cream in the microwave (just for a few seconds) to help the sugar. How do you dissolve water?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, whisking constantly until smooth. Do not overmix flour, as this can develop the gluten in the flour and result in a tough, tough texture. What are lumps? Just mix until everything is combined. If you do get lumps, don’t panic! Just strain the filling through a fine-mesh sieve before pouring it into the crust.

Step 5: Prepare Filling

Pour the filling into the prepared pie crust. Be careful not to overfill the crust – you want the filling to come about ¾ of the way up the sides. If you have any leftover filling, you can bake it in small ramekins. I do this all the time when I’m baking with the kids!

Step 6: Bake

Bake for 35-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The crust should be golden brown. To prevent the crust from browning too quickly, you can cover the edges with foil or use a pie shield. I usually check it at the 30-minute mark, just to be safe.

Step 7: Cool & Glaze

Let the pie cool completely on a wire rack before slicing. This is important, as the filling will continue to set as it cools. I know it’s tempting to dig in right away, but trust me, it is worth the wait! If you want, you can dust the top of the pie with powdered sugar before serving. What adds a touch of sweetness and visual appeal?

Step 8: Slice & Serve

Once the pie is completely cool, slice and serve. I like to serve it with whipped cream or a scoop of vanilla ice cream. Is it good with Fresh Berries or cinnamon?

What should I serve it with?

What are some of the best Sugar Cream Pie recipes? What are some good ideas to get you started?

For Breakfast:A slice of sugar Cream Pie alongside a strong cup of coffee is pure comfort on chilly nights. I like to sprinkle cinnamon on top for an extra cozy touch.

For Brunch:Serve it with whipped cream and fresh berries for an elegant and satisfying brunch. Is it good to serve it with a glass of sparkling wine?

As Dessert:After a hearty meal, savour the flavors of sugar cream pie. I love serving this with vanilla Ice Cream or a drizzle of chocolate sauce.

For Cozy Snacks:All you need is a slice of sugar cream pie and some good books. What is the ultimate comfort food?

My family tradition is to always have it with a big scoop of vanilla ice cream. What is the perfect accompaniment to a creamy, slightly sweet pie? Is that a good combination?

How do I make a perfect sugar cream pie?

How do I make Sugar Cream Pie? What are the top tips for a successful career?

Cream Quality:Use high quality heavy cream for the best flavor and texture. The higher the fat content, the richer and creamier the pie will be.

Sugar dissolving:Make sure the sugar is completely dissolved in the cream mixture before pouring it into the crust. How do I prevent a grainy texture?

Doneness Testing:The pie is done when the edges are set but the center is still slightly jiggly. Is it safe to overbake?

Crust Protection: WhatTo prevent the crust from browning too quickly, cover the edges with foil or use a pie shield during baking. The last 15 minutes of baking.

Cooling Time:Is it too late to slice the pie on a wire rack? What is the best way to give filling time to set and prevent it from being too runny?

What is Vanilla Bean Paste?For an extra-rich vanilla flavor, substitute vanilla extract with vanilla bean paste. Is it a game changer?

Is it safe to slice a pie? What was a total mess? If you’re using store-bought crust, blind bake it for a few minutes before adding the filling to the crust. How do I prevent it from getting soggy?

What are some Storing and Reheating Tips?

How do I make Sugar Cream Pie?

Room Temperature: You can store sugar cream pie at room temperature for up to 2 hours. After that, it should be refrigerated to prevent spoilage.

Refrigerator Storage: To store in the refrigerator, cover the pie tightly with plastic wrap or place it in an airtight container. It will keep for up to 3-4 days.

Freezer Instructions: To freeze sugar cream pie, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

Reheating: While sugar cream pie is best served cold or at room temperature, you can reheat it if you prefer. To reheat, warm individual slices in the microwave for 15-20 seconds, or until heated through.

A little tip from me: If you’re planning to freeze the pie, it’s best to do so *before* slicing it. This will help prevent the filling from drying out. And remember to always label your frozen pie with the date so you know how long it’s been stored!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can make this sugar cream pie gluten-free by using a gluten-free pie crust and substituting the all-purpose flour in the filling with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. Be sure to check the ingredients of your gluten-free flour blend to ensure it is truly gluten-free. The texture may be slightly different, but it will still be delicious!

Do I need to refrigerate sugar cream pie?

Yes, sugar cream pie needs to be refrigerated due to its dairy content. Store it in the refrigerator promptly after it has cooled to room temperature. Keeping it refrigerated ensures it stays fresh and safe to eat for a few days.

Can I use milk instead of heavy cream?

While you can use milk instead of heavy cream, the texture of the pie will be different. Heavy cream gives the pie its rich, creamy texture, while milk will result in a thinner, less decadent pie. If using milk, I recommend using whole milk for the best results.

How can I prevent the crust from getting soggy?

To prevent the crust from getting soggy, you can blind bake it before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling.

Can I add other flavors to the filling?

Absolutely! Feel free to experiment with different flavors. Some popular additions include a pinch of cinnamon, a splash of bourbon, or a teaspoon of almond extract. You can also add chocolate chips or chopped nuts to the filling for extra texture and flavor.

Final Thoughts

So there you have it – my go-to **Sugar Cream Pie Recipe**. It’s a true comfort classic that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dessert or a show-stopping pie for your next holiday gathering, this recipe is sure to impress. The simplicity, the flavor, the sheer comfort of it all…it’s just hard to beat!

If you enjoyed this recipe, be sure to check out my other pie recipes, like my classic apple pie or my decadent chocolate cream pie. And if you try this Sugar Cream Pie Recipe, I’d love to hear how it turns out! Leave a comment below and let me know your thoughts. Happy baking!