Rich, velvety cream filling, wrapped in a scrumptious, golden brown pie crust, this Old Fashioned Sugar Cream Pie recipe is a blast from the past! The delicious cream filling and crunchy pie crust are a match made in food heaven!
Perfect for any weather, serve it cold on warmer days and warm when it’s chilly, you can have this at house parties, dinner with guests, or bring it with you to a potluck! Don’t feel like sharing? Well, I can’t say that I blame you!
You can make your own pie crust or use a store-bought one. I decided to go with storebought. This recipe has enough filling to make either 2 thin pies or 1 thick very thick pie. Frozen pie crusts are too shallow so don’t use them unless you intend on making 2 thin pies with this recipe.
The sweetness of this pie is just right, the cream and the sugar balance each other out, so it’s not too sweet. I used 1 cup of granulated sugar for this recipe.
Powdered Sugar– Use powdered sugar as a 1:1 replacement for white sugar
The flour in this recipe really helps to tie everything together, it thickens up the filling and adds body to the mixture during baking. 5tbs of all-purpose flour
Cornstarch- Use 1 tablespoon of cornstarch in place of 2 tablespoons of flour.
The filling contains 2 cups heavy cream and 1 cup half & half cream. These two ingredients give the filling a very rich and creamy texture, and tastes wonderful!
Whole milk and Sourcream- Combine 1/2 cup of whole milk with 1/2 cup of heavy cream to replace 1 cup of half-and-half cream.
2 egg yolks are used in the filling to help emulsify the mixer during baking giving the filling a velvety texture and also gives it color.
Banana– Crush ½ of a ripe banana and use this to replace 1 egg yolk. Please keep in mind that it will affect the flavor of the filling.
After pouring the cream filling into the pie shell, I used 2 tbs of finely cut butter to dot the top of the pie filling and dusted with cinnamon before baking. It’s important to cut the butter into tiny pea-sized pieces before using them, this ensures that there will be enough to distribute evenly.
I baked my pie for an hour before checking to see if it was done, The center of the filling was very loose, so I put it back in the oven for an additional 15 minutes. This time it was still a little jiggly but not loose, I removed it. The cinnamon formed a deep brown crust on the top and the aroma that filled the kitchen was heavenly!
Right out of the oven, it was too soft to cut so I let the pie sit on a wire rack for about an hour or until completely cooled. Then I popped it into the refrigerator for several hours more before cutting into it. This gave it time to set and solidify.
Sugar cream pie is a timeless classic beloved by many. This recipe yields 8 servings per pie dish, this dessert can be served as is or drizzled with caramel or chocolate sauce or topped with whipped cream and toasted nut.
The sugar cream pie had been chilling for hours in the fridge and it was finally time to cut it! I used the knife to cut myself a very generous piece of the pie and right off the bat I noticed how firm the cream filling was.
The first bit was just wow! It’s like an explosion of flavor in my mouth and I kid you not, each bite was more delicious than the last!
To store leftover sugar cream pie, place in an airtight container, and refrigerate, this will last for up to a week. For longer-term storage, cover in plastic wrap place in an airtight container, and freeze. Please note that freezing will affect the texture of the pie.
Measuring cup and spoon set
Deep pie dish
This recipe is a great dessert to share with the ones you love! Eat this as a midmorning snack, lunchtime dessert, a post-dinner delight, or a late-night treat! Grab any beverage of your choice, sit back, relax, and savor every mouthwatering morsel. It does get any better than this. Until next time.
- 1 pie crust
- 1 cup Granulated Sugar
- 5 Tbs All-purpose flour
- dash of salt
- 2 cups heavy whipping cream
- 1 cup half and half cream
- 2 egg yolks
- 1 tsp vanilla
- 1 9 inch pie shell
- 2 tbs butter - cut into tiny pieces
- ½ tsp ground cinnamon
- Preheat your oven to 350°F or 180°C, then place a rack in the center.
- Line a deep-dish pie pan with a crust (Use your own or a store-bought refrigerated pie crust, ). Once lined, set it aside.
- In a bowl, combine the sugar, flour, and salt until blended evenly. Use a whisk to break down any lumps present, then add the 2 cups of whipping cream and mix well. Do not whip or beat.
- In a separate bowl, Using a whisk, mix the half & half, egg yolks, and vanilla together but do not beat or whip.
- Combine the egg yolk mixture and the sugar mixture and blend well.
- Pour the mixture into the pie shell, evenly dot the top of the pie the pieces of butter.
- Sprinkle cinnamon on top of the pie.
- Bake for about an hour. Until it starts to bubbles through. Check for doneness by gently shaking the pie plate. If the pie is very loose in the center, it isn’t done . Continue to bake until it no longer jiggles loosely. When its done, it will still be jiggly in the center but as loosely as before.