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Let me share my favorite Sugar Cream Pie recipe that I learned while living in Indiana. This delightful treat with its silky custard filling and perfect hint of cinnamon brings back memories of cozy farmhouse kitchens and Sunday family dinners. The Amish and Shaker communities really knew what they were doing when they created this gem back in the 1800s.
A Simple Pie That Never Disappoints
What I love most about making this pie is how it uses basic ingredients I always have in my pantry. The filling turns out perfectly creamy every time and that buttery crust with a sprinkle of cinnamon on top just makes everyone smile. I've never met anyone who didn't ask for seconds of this timeless dessert.
Everything You Need
- Single-crust pie dough: I use store bought when I'm busy but homemade is wonderful too.
- Sugar: Just regular granulated sugar works perfectly here.
- Cornstarch: This is my secret for getting that silky smooth custard texture.
- Vanilla: Pure vanilla extract adds such lovely flavor notes.
- Cinnamon: Just a light dusting on top makes everything perfect.
Let's Bake Together
- Start With The Crust:
- Get your oven nice and hot at 450°F. Roll your dough thin put it in a 9-inch pie plate and make those edges pretty. Pop it in the fridge for 30 minutes.
- Give It A Head Start:
- Line your crust with foil and weights bake it on the bottom rack until golden about 15-20 minutes. Take off the weights finish it for another few minutes then let it cool. Turn your oven down to 375°F.
- Make The Magic Filling:
- Mix your sugar and cornstarch in a pot add milk and stir until smooth. Let it come to a boil then cook it gently for 2 minutes until thick.
- Final Touches:
- Take it off the heat stir in your butter and vanilla until everything looks smooth and glossy.
- Put It All Together:
- Pour that beautiful filling in your crust dust the top with cinnamon and bake about 15-20 minutes. Let it cool then chill it until firm.
Mix It Up Your Way
Sometimes I use a graham cracker crust for something different or add extra spices to the cinnamon topping. When I'm feeling fancy I use whole milk or buttermilk to make it extra rich and creamy. This pie loves experimentation.
Keep It Fresh
Your pie will stay perfect in the fridge for about four days just keep it covered tight. I like to store individual slices in little containers for quick treats. Just don't try freezing it the texture gets weird when it thaws.
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Making It Without Dairy
For my dairy free friends I sometimes make this with full fat coconut milk and vegan butter. It turns out pretty good though you might catch a hint of coconut flavor. Worth trying if you can't have dairy.
Frequently Asked Questions
- → Why is my sugar cream pie runny?
The filling might be runny if it wasn't cooked long enough to thicken properly. Make sure to cook until the mixture is thick and bubbly, and let it chill completely before serving.
- → Can I make sugar cream pie ahead of time?
You can make this pie 1-2 days before serving. Keep it covered in the fridge, where the filling will set nicely and the flavors will develop even more.
- → Why do I need to prebake the crust?
Prebaking (blind baking) ensures a crispy bottom crust that won't get soggy from the creamy filling. Don't skip this step for the best results.
- → How do I know when the filling is thick enough?
The filling should coat the back of a spoon and be thick like pudding. When you run your finger across the spoon, it should leave a clear path that doesn't fill in.
- → How long does sugar cream pie last?
The pie stays fresh in the fridge for up to 4 days. Cover it loosely with foil or plastic wrap to prevent it from absorbing other flavors.