Why You’ll Love This Recipe
- Creamy and Smooth Texture: The custard filling offers a velvety consistency that’s both rich and comforting.
- Egg-Free Delight: Utilizing cornstarch as a thickening agent, this pie provides an egg-free alternative without compromising on flavor.
- Simple Ingredients: Made with common pantry staples, it’s an accessible recipe for both novice and seasoned bakers.
- Customizable Topping: Traditionally topped with cinnamon, you can also use nutmeg or a combination of both to suit your taste.
Ingredients
For the Pie Crust:
- 1 deep-dish pie crust (store-bought or homemade)
For the Filling:
- 2 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Pie Crust:
- Blind Bake the Crust: Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan, line it with parchment paper, and fill with pie weights or dried beans. Bake for 10-12 minutes until the edges are lightly golden. Remove the parchment and weights, and bake for an additional 5-7 minutes until the bottom is set. Let the crust cool completely.
-
Prepare the Filling:
- Cook the Custard: In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble.
- Incorporate Butter and Vanilla: Add the cubed butter and vanilla extract to the thickened mixture, stirring until the butter melts completely and the mixture is smooth.
-
Assemble the Pie:
- Fill the Crust: Pour the warm custard filling into the cooled pie crust, spreading it evenly.
- Garnish: Lightly sprinkle ground cinnamon over the surface of the filling.
-
Set the Pie:
- Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until the filling is fully set. For optimal results, refrigerate overnight.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours minimum (overnight recommended)
- Total Time: Approximately 5 hours 30 minutes
Variations
- Flavor Enhancements: Experiment with different spices like nutmeg or a blend of cinnamon and nutmeg for the topping.
- Crust Options: Use a graham cracker crust or a shortbread crust for a different flavor profile.
- Dairy-Free Alternative: Substitute whole milk with a plant-based milk (such as almond or coconut milk) and use vegan butter to make the pie dairy-free.
Storage/Reheating
- Storage: Keep the pie refrigerated in an airtight container for up to 3 days.
- Serving: Serve chilled. If the pie becomes too firm after refrigeration, let it sit at room temperature for about 10 minutes before slicing.
FAQs
Can I use a regular pie crust instead of a deep-dish crust?
Yes, but you may have leftover filling. Using a deep-dish crust ensures the filling fits perfectly without overflow.
Is it necessary to blind bake the crust?
Blind baking helps prevent the crust from becoming soggy. It’s recommended, especially for custard pies.
Can I make this pie without refrigeration?
Refrigeration allows the filling to set properly. It’s best to chill the pie for at least 4 hours before serving.
How can I prevent the cinnamon from clumping on top?
Sprinkle the cinnamon lightly and evenly over the surface of the filling before refrigerating.
Conclusion
Sugar Cream Pie is a testament to the beauty of simple ingredients coming together to create a delightful dessert. Its creamy, cinnamon-kissed filling in a flaky crust offers a comforting end to any meal. Whether you’re revisiting a Midwestern classic or trying it for the first time, this pie is sure to become a cherished addition to your dessert repertoire.
Sugar Cream Pie
This Sugar Cream Pie is a classic Midwestern dessert, featuring a creamy, egg-free custard filling in a flaky pie crust, topped with a dusting of cinnamon. Made with simple ingredients like sugar, cornstarch, and butter, this comforting pie is perfect for any occasion, offering a rich, indulgent treat without being overly complicated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: Approximately 5 hours 30 minutes
- Yield: 8 slices
- Category: Dessert, Pie, Classic
- Method: Baking
- Cuisine: Midwestern, American
- Diet: Vegetarian
Ingredients
For the Pie Crust:
- 1 deep-dish pie crust (store-bought or homemade)
For the Filling:
- 2 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
Instructions
1. Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a pie pan, line it with parchment paper, and fill with pie weights or dried beans.
- Bake for 10-12 minutes until the edges are lightly golden.
- Remove the parchment and weights, and bake for an additional 5-7 minutes until the bottom is set.
- Let the crust cool completely.
2. Prepare the Filling:
- In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble.
- Add the cubed butter and vanilla extract, stirring until the butter melts completely and the mixture is smooth.
3. Assemble the Pie:
- Pour the warm custard filling into the cooled pie crust, spreading it evenly.
- Lightly sprinkle ground cinnamon over the surface of the filling.
4. Set the Pie:
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours (overnight is recommended) until the filling is fully set.
Notes
- Flavor Enhancements: Experiment with different spices like nutmeg or a blend of cinnamon and nutmeg for a unique topping.
- Crust Options: For a twist, try a graham cracker crust or a shortbread crust instead of the traditional pie crust.
- Dairy-Free Alternative: Use plant-based milk (like almond or coconut milk) and vegan butter for a dairy-free version.
