This Sugar Cream Pie is so amazing! It has a custard filling that’s to die for.
Prep Time
10minutes mins
Cook Time
26minutes mins
Total Time
36minutes mins
Ingredients
1 DEEP DISH pie crust at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
4 Tbsp cornstarch
3/4 cup white sugar
4 Tbsp butter melted
2¼ cups heavy cream
1 Tbsp vanilla
FOR TOPPING:
4 Tbsp butter melted
¼-½ cup cinnamon sugar 1/4 or 1/2 cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with 1/4 cup, but add up to 1/2 cup if you prefer things spicy.
Directions
Step1
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Step2
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Step3
Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla
Step4
Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate
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