This sugar cream pie has a smooth, creamy custard filling with a caramelized sugar top. It's basically like creme brulee on top of a buttery, flaky pie crust. For how luxurious it tastes, you won't believe how easy it is to make!
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Why You'll Love This Sugar Cream Pie Recipe
Amazing taste and texture. I love custard pie and creme brulee, and this pie gives you the best of both worlds. The filling is super rich and creamy with a perfectly thick texture. It has a cinnamon sugar caramelized topping that tastes like a snickerdoodle. All of that on a buttery crust makes one addictive pie.
An instant crowd favorite. I served this Hoosier sugar cream pie when I hosted my family to change it up a little, and everyone obsessed over how delicious it was. They've been texting me non-stop to bring it to Thanksgiving, and I have a feeling it'll be the most popular dessert on the table for the holiday. I guarantee everyone you make it for will love it too!
It's quick and easy to make. I know making a homemade pie from scratch can be intimidating, but this recipe is truly easy and doesn't take much time. All you have to do is prepare the filling on the stovetop, which should take you no more than 10 minutes, and then just assemble the pie and bake. It's effortless and will turn out perfect, even if it's your first time baking a pie!
Ingredients Needed
For the pie:
- Pie crust- I used the pre-made frozen crusts you can get at the grocery store and thawed it before starting the recipe.
- Cornstarch- helps to thicken the creamy filling.
- Sugar- adds the perfect amount of sweetness.
- Heavy cream- for that amazingly smooth and creamy texture.
- Butter- make sure it’s melted before adding it in.
- Vanilla extract- the secret ingredient that enhances the flavors.
For the topping:
- Butter- melted.
- Cinnamon sugar- for sprinkling on top.
How To Make Sugar Cream Pie
Step 1: Prep work. Preheat the oven to 325°F (163°C). Put the premade pie dough in a dish and press it down. Crimp the sides, line it with parchment paper, and add pie weights. Bake the pie crust for 10-12 minutes in the heated oven.
Step 2: Make the filling. In the meantime, whisk the sugar and cornstarch in a saucepot over medium heat. Add the heavy cream and whisk until smooth, then whisk in the butter. Once everything is combined, cook it over medium heat until the mixture has thickened. Whisk every now and then so it doesn't burn.
Step 3: Assemble the pie. Strain the mixture into a mixing bowl through a fine mesh sieve. Stir in the vanilla extract, then pour the filling into the prepared pie crust. Sprinkle the cinnamon sugar evenly on top.
Step 4: Bake and serve. Bake the pie for 20 minutes. Then set the oven to broil and broil the pie for 1 minute until the sugar on top is caramelized. Cool the pie completely on a wire rack, then transfer it to the fridge for 1 hour to chill. Once chilled, slice, serve, and enjoy!
Tips To Make The Best Recipe
- Make sure to stir the custard mixture continuously when cooking it on the stove to prevent it from burning.
- Keep an eye on the pie while it's broiling to make sure it doesn't burn. The sugar will caramelize quickly.
- If you don't have pie weights for pre-baking the crust, you can always use dried beans or rice instead. Just make sure to put some parchment paper on the crust first.
- If you don't want the edges of the crust to be crisp, cover them with a pie shield.
- Refrigerate the pie overnight for the best filling texture.
Make Ahead Instructions
This is one of the best make-ahead pies, which is why it's the perfect Thanksgiving pie! Just bake the pie as directed and then let it cool completely at room temperature. Cover the old fashioned sugar cream pie, transfer it to the fridge, and chill overnight or up to 3 days for the best results. When you're ready to serve, just take it out of the fridge, slice it, and serve. It tastes even better the longer you chill it!
How To Store Sugar Cream Pie
In the fridge: If you have any leftovers of this Indiana sugar cream pie, lightly cover the pie dish with foil or plastic wrap and store it in the fridge for 2-3 days.
In the freezer: To keep it for longer, store the pie slices in the freezer in an airtight container or freezer-safe bag for up to 2 months.
More Pie Recipes
Sugar Cream Pie
This sugar cream pie has a smooth, creamy custard filling with a caramelized sugar top. It's basically like creme brulee on top of a buttery, flaky pie crust. For how luxurious it tastes, you won't believe how easy it is to make!
Ingredients
For the filling:
- 1 pie crust, premade (I used a frozen and thawed crust)
- 5 tablespoon cornstarch
- ¾ cup sugar
- 2 ½ cups heavy cream
- 4 tablespoon butter, melted
- 1 tablespoon vanilla extract
For the topping:
- 2 tablespoon butter, melted
- ¼ cup cinnamon sugar
Instructions
- Preheat oven to 325F. Put the pie crust in a pie dish, cover it with parchment paper, and top with pie weights or dried beans.
- Blind bake the pie crust for 10-12 minutes in the heated oven.
- In the meantime, make the filling; whisk the sugar and cornstarch in a saucepot.
- Add heavy cream and whisk until smooth. Add butter.
- Cook over medium heat until the mixture is thickened, whisking every so often so it doesn't burn.
- Strain the mixture into a large bowl through a fine mesh sieve.
- Stir in the vanilla extract and pour the filling into the pie shell.
- Add the cinnamon sugar on top.
- Bake the pie for 20 minutes.
- Set the oven to a broiler and broil the pie for 1 minute to caramelize the top.
- Cool the pie completely on a wire rack on your kitchen counter, then transfer it to the fridge for at least 1 hour or overnight to chill.
- Slice and serve.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 471Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 247mgCarbohydrates: 50.3gFiber: 0.5gSugar: 36.7gProtein: 2.1g
Joan
This was the best sugar cream pie recipe I've ever made. I thought my moms was the best, but this is better.