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Why You’ll Love My Recipe
You really can’t get better than the classics! Silky custard with a cinnamon-sugar topping all baked in a tender, flaky pie crust is a perfect cozy, low-stress dessert that comes together quickly but has a big impact!
This recipe is a classic Southern and Midwestern dessert dish made from a simple, thick custard that’s baked into a pie crust with a baked-on, crunchy cinnamon sugar topping. Definitely don’t skip on the butter or the whipping cream for this recipe, or you won’t get that absolutely necessary intense, rich and buttery flavor!
If you’re feeling particularly ambitious, consider making your very own Betty Crocker Pie Crust for this recipe instead of buying a store-made one! Or maybe make a Marshmallow Pineapple Pie instead if you’re looking for something fruitier!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make and comes together with a few staples that I’m sure you already have on hand!
- Total Time: This pie only takes 45 minutes to bake, but make sure you have at least 2 hours to let it cool down and chill in the fridge!
- Variations: For a more Mexican-inspired twist, why not sub the cinnamon in the topping for a little bit of cayenne pepper and finely grated lime zest? Or try other ground sweet spices, like a mixture of cardamom, cloves, tumeric, and cinnamon for a more Indian flavor profile!
- Tools For This Recipe: You will need a whisk and a heavy bottomed saucepan to make this recipe.
What You’ll Need for Ingredients
Pie Crust: This recipe calls for a pre-baked pie crust! You can either make your own from scratch, or buy a frozen pie crust from your local supermarket and pre-bake them by following the instructions on the box.
Cornstarch: Cornstarch is the universal quick and easy thickening agent for all sorts of recipes. Not only does it not need to be cooked or prepared before being added to various recipes, but it doesn’t really affect the taste of whatever you’re trying to thicken. If you can’t get a hold of it, or are allergic, consider using arrowroot powder, tapioca starch, or rice flour. As long as you follow the manufacturer’s instructions and don’t add your thickener at the wrong time, any good thickening powder will likely work just fine in this recipe.
How To Make Sugar Cream Pie
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 325°F. Mix the cornstarch with the sugar in a small bowl and set aside.
- In a medium saucepan on medium heat, add the 4 tablespoons of butter and whipping cream. Allow the butter to melt, then add the sugar and cornstarch mixture, stirring constantly with a whisk.
- Bring the mixture to a boil stirring constantly until your custard is thick and bubbly. Remove from the heat and add the vanilla.
- Pour your filling into a pre-baked pie crust and spread it out evenly.
- Mix the toppings for the pie in a separate small bowl, then spread the mixture evenly over the top of the pie filling.
- Bake for 25-30 minutes in the center of the oven, then broil for 1 minute to melt the sugars on top, watching carefully to make sure the topping and pie crust do not burn. Remove the pie from the oven and allow it to cool on the counter for 1 hour, then move it to the fridge to set further before serving.
Karlynn’s Tips and Tricks for the Perfect Sugar Cream Pie
- Smooth Customer: The trick to making sure that thickeners like cornstarch don’t make your pie filling lumpy is to add it before your mixture boils and make sure that you mix it constantly until it reaches a nice thick consistency.
- Safe From Scorching: When you go to broil your pie to get the topping nice and crisp, consider shielding the pie crust with a bit of aluminum foil (or if you’re feeling fancy, a pie crust shield) to keep the pastry from burning under the intense heat.
Storage Instructions
I doubt you’ll have leftovers of this deliciously simple dessert, but if you do, you can store them in an airtight container in the refrigerator for up to a week. I do not recommend freezing this pie, as the filling won’t hold up to being frozen and thawed.
More Delicious Pie Recipes
- Try my recipe for Cream Cheese Pastry if you want a simple and fast homemade pastry for tarts, pies, or small hors d’oeuvres!
- Nothing screams ‘holiday feast’ like a rich Sweet Potato Pie. Give it a try at your next family get-together!
- You might not recognize the name, but give my recipe for Flapper Pie a try if a meringue-topped custard pie on a graham crumb base sounds like something you’ll enjoy!
I love a creamy, luscious pie, and the broiled cinnamon sugar topping on this one really elevates this one to something special!
Give this pie a try the next time you’re looking for a delicious but simple dessert to serve to friends and family, and let me know how it went for you in the comments below!
Happy Baking!
Karlynn
Sugar Cream Pie
Ingredients
- 1 Pre baked pie crust
- ¾ cup sugar
- 4 Tablespoons cornstarch
- 4 Tablespoons butter, (melted)
- 2 ¼ cups whipping cream
- 1 Tablespoon vanilla extract
Pie Topping
- 4 Tablespoons butter, (melted)
- ¼ cup sugar
- 2 Teaspoons Cinnamon
Instructions
- Preheat oven to 325°.
- Mix the cornstarch with the sugar In a small bowl. Set aside
- In a medium saucepan on medium heat add the 4 tablespoons of butter and the whipping cream. Add the sugar and cornstarch mixture and stir constantly.
- Bring the mixture to a boil stirring constantly until the mixture is really thick and bubbly. Add the vanilla.
- Pour mixture into crust and spread it out evenly.
- Mix the toppings for the pie in a separate small bowl. Spread out the cinnamon sugar mixture on top.
- Bake for 25 – 30 minutes in the center of the oven.
- Turn on the broiler and broil for 1 minute to melt the sugars on top. Watching it carefully so it does not burn.
- Remove the pie from the oven,let it cool on the counter for 1 hour, then move it to the fridge to set further. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Elaine says
Hi Karylnn
Can’t wait to try this and the other pies on this page. Thanks for sending it to us–have loved all of your recipes and the family does too, especially the desserts!!
Thanks again Elaine
Rick says
Karlynn, thanks so much for the Sugar Cream pie recipe. I have been trying to find this exact recipe for over 20 years. Love your site.
Kathleen Cousino says
Enjoying the recipes old and new!