Sugar Cream Pie
You're about to embark on a sweet journey exploring the history and making of Sugar Cream Pie.
Ingredients
- Dough for single-crust pie
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups 2% milk
- 1/2 cup butter cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- 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.
- 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°.
- 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. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Notes
Test Kitchen Tips
- This delicious creamy treat is an egg-free way to enjoy a custard-like texture.
- Need a Thanksgiving pie? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!
- For a change of pace, try baking this pie in a crumb crust. Check out 11 of our most genius crumb crust ideas.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.