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4 from 1 vote
Golden Sugar Cream Pie served wit whipped cream and fresh strawberries on the side.
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Sugar Cream Pie Recipe
Prep Time
35 mins
Cook Time
50 mins
Chill Time
4 hrs
Total Time
5 hrs 25 mins
 

My Sugar Cream Pie is an easy Indiana classic with silky custard, buttery crust, and a cinnamon-sugar topping, all baked to bakery quality!

Servings: 8 slices
Author: Gemma Stafford
Ingredients
Crust
Filling
  • 3 cups (24 fl oz/720 ml) heavy cream
  • 1 cup (8 oz/225 g) granulated sugar
  • ⅓ cup (1 ⅓ oz/37 g) cornstarch
  • 5 tablespoons (2 ½ oz/71 g) butter
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
Topping
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon (½ oz/14 g) butter , melted
Instructions
To Prebake the Crust
  1. Preheat the oven to 375°F (190°C).

  2. Roll pie crust dough into an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie pan with it. Crimp the edges and brush with egg wash.

  3. Prick the bottom of the crust all over with a fork, then line the crust with parchment and fill with pie weights or dried beans.
  4. Bake the dough for 15 minutes with pie weights, then remove the pie weights and continue baking for another 5-10 minutes, until the crust looks golden and dry.
  5. Set the crust aside and lower the oven to 350°F (180°C).
To Make the Filling and Bake
  1. In a medium saucepan whisk together the cream, sugar, cornstarch, butter and salt, then place over medium heat, stirring constantly, and bring to a simmer.
  2. Let cook at a rapid simmer for one full minute, then remove from the heat.
  3. Stir in the vanilla extract and then spread the filling evenly into the pie crust.

  4. Bake for 25 minutes, until the filling is set and just beginning to show a touch of color.

  5. Let cool to room temperature, then refrigerate for at least 4 hours and up to overnight.
To Make the Topping and Serve

  1. In a small bowl, combine the sugar, cinnamon and salt.

  2. Brush the melted butter over the custard, then sprinkle all over with the cinnamon sugar.

  3. Use a kitchen torch to brulee the topping until it is caramelized, then serve right away.

  4. Enjoy with a dollop of whipped cream! Store this pie loosely covered in the refrigerator for up to 2 days.

Recipe Notes
  • Butter tip: I don’t usually specify what type of butter to use, but with this sugar cream pie recipe in particular, salted butter really makes a difference to the flavor.
  • Crisp crust: This recipe requires a blind-baked crust, because the filling does not bake long enough to fully cook the pastry.
  • Mix it up: If you prefer a crunchier crust, make a Graham cracker version using my Cookie Pie Crust recipe.
    • And for an even crispier topping, use turbinado sugar instead of granulated sugar.
  • Tell-tale sign: The pie is ready when it's set and it's just beginning to show a bit of color.
  • Torch option: If you don’t have a kitchen torch, you can brulee the cinnamon sugar under the broiler. Watch very carefully so the pie doesn’t burn.
  • Perfect accompaniment: This pie is delicious and flavorful enough to stand on its own, but it would be lovely with some fresh berries or in-season stone fruit.
  • Pie crust option: This recipe can be made with my regular Pie Crust as well.