Sugar Cream Pie
It’s an absolutely amazing pie but it’s very cumbersome, time-consuming, and it’s not my style to spend forever and a day on one dessert.
Enter this pie. The filling tastes a lot like Crack Pie, minus the extreme amount of work. It’s sweet, creamy, and the texture is custard-like. It reminds me of Crème Brûlée
It’s incredibly easy and you don’t need a mixer. I used a storebought pie crust because pie crust-making is not my forte, but if it’s yours, make your favorite scratch crust.
After baking the crust for 10 minutes, whisk together the filling on the stove, pour it into the crust, bake for 10 more minutes, and chill the pie. Plan ahead because the pie needs to chill overnight or at least many hours.
Thanks to cornstarch in the filling, you won’t run the risk of the pie not setting up.
You’ll have extra filling which is great eaten as pudding or if you’re a pie pro, you could make another smaller pie or tart (probably about 6 inches).
My daughter happily ate the extra filling as pudding and took the extra off my hands.
Sugar Cream Pie
The pie is sweet, creamy, the texture is custard-like, and it reminds me of crème brûlée. It's incredibly easy and you don't need a mixer. I used a storebought pie crust or make your favorite scratch crust. After baking the crust for 10 minutes, whisk together the filling on the stove, pour it into the crust, bake for 10 more minutes, and chill the pie overnight or many hours. You'll have extra filling which is great eaten as pudding or you can make another smaller pie or tart.
Yield: one deep-dish 9-inch pie
Prep Time: 10 minutes
Cook Time: about 20 minutes, divided
Total Time: about 8 hours, for chilling
- Preheat oven to 400F. Prick pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool. While crust bakes, prepare the filling.
- To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, and near the end when the filling is getting thicker, whisk continuously to avoid the filling from browning at the bottom of the saucepan.
- Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
- Add filling to pie crust, noting you will have about extra (I had about 1 1/2 cups extra). It's great warm, chilled as pudding, or you can experiment by making another smaller pie or tart.
- Reduce oven temp to 350F.
- Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
- Carefully place pie on a wire rack to cool for about 1 hour. Cover with foil and refrigerate for about 8 hours, or until pie is chilled and set.
- Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.
Adapted from Pearl Tree Kitchen
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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