Light, sweet, and super decadent, this recipe for sugar cream pie is a must-have for any good home baker. 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.
Why not make 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?
Table of Contents
Sugar Cream Pie
This recipe is a classic Southern and Midwestern dessert dish made from a simple, thick custard that is then baked into a pie crust.
The key with this recipe is not only getting the custard to set just right, but it is also in making sure to top it with the right blend of a sweet topping. You want it crunchy, sweet, and warming, so cinnamon is perfect!
Sugar Cream Pie Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Pre-baked pie crust
• Whipping cream
• Vanilla extract
How To Make Sugar Cream Pie
• 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 the whipping cream
• Add in the sugar and cornstarch mixture and stir constantly
• Bring the mixture to a boil, constantly stirring until the mixture is really thick and bubbly, and add in the vanilla
• Pour the mixture into the crust and spread it out evenly
• Sprinkle out the cinnamon-sugar mixture on top
• Bake for around 25 minutes at 325 Fahrenheit
• Turn on the broiler and broil for 1 minute so as to melt the sugars on the top; keep an eye on it so that it doesn’t burn!
• Remove the pie from the oven, let it cool on the counter for 1 hour, and then move it to the fridge to set and then serve
What Thickeners Could You Use Instead Of 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 adding it to various recipes, but it also doesn’t really affect the taste or texture of whatever you are trying to thicken, other than doing its job of thickening perfectly.
However, not everyone can get a hold of cornstarch, or they might even be unable to eat it. So what could you use instead?
The tried and tested, the standard thickening agent is to make a roux using some kind of fat (usually butter) and flour. Simply cook the butter and flour over medium heat, frequently whisking, until it starts to smell like cooked pie crust, and then add all of the rest of your ingredients to the roux, stirring vigorously to incorporate it.
This works, but it is super easy to end up with accidental lumps from little pockets of unincorporated roux.
However, instead of going without or having to use a roux, why not just use whatever you can get your hands on? There are all sorts of interesting thickening powders out there.
Tapioca powder is a common one, as is agar agar powder. Both thicken liquids in much the way, though sometimes certain brands will require you to prepare them in slightly different ways.
As long as you closely follow the manufacturer’s instructions and don’t add your thickening agent at the wrong time, any good thickening powder will likely work just fine for this recipe.
How Could You Change Up Flavors Of The Topping?
The topping for this sugar cream pie is a simple mixture of a bit of butter, sugar, and cinnamon that gets broiled until it is melted, a bit crispy, and delicious.
However, just because cinnamon sugar is a classic topping for recipes like this doesn’t mean you have only to use cinnamon and nothing else!
For a more Mexican-inspired twist, why not just sub the cinnamon for a little bit of cayenne and a small quantity of finely grated lime zest? The spiciness and tartness from the lime make the pie topping a bit more refreshing while also obviously a lot hotter!
You could also do all kinds of other sweet spices as well; why not try a ground-up mixture of cardamom pods, cloves, turmeric, and a small amount of spicier cinnamon (not the sweet cinnamon you are probably used to) so as to get a great Indian dessert flavor profile?
Honestly, do whatever you like and use whatever seasonings you enjoy! Try and pick some complementary flavors that go well together and see how it all turns out. The worst that happens is you need to go out and get some more cream to make a whole other sugar cream pie!
Looking for more delicious Pie recipes? Try these out:
• Flapper Pie- The Lost Prairie Pie
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Sugar Cream Pie
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 1 Pre baked pie crust
- 3/4 cup sugar
- 4 Tablespoons cornstarch
- 4 Tablespoons butter (melted)
- 2 1/4 cups whipping cream
- 1 Tablespoon vanilla extract
- 4 Tablespoons butter (melted)
- 1/4 cup sugar
- 2 Teaspoons Cinnamon
- 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!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
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
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!