Sugar Cream Pie

A few years ago I made Crack Pie. I didn’t name it, it’s the famous Momofuku Milkbar pie recipe and it’s one of the most popular recipes on my site.

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.

Sugar Cream Pie - An EASY, no mixer cream pie that's guaranteed to set up!! Sweet, rich, creamy, and tastes a lot like the infamous CRACK PIE crossed with CREME BRULEE but it's 1000x easier! Use frozen pie crust to save even more time!!

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

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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.

Sugar Cream Pie - An EASY, no mixer cream pie that's guaranteed to set up!! Sweet, rich, creamy, and tastes a lot like the infamous CRACK PIE crossed with CREME BRULEE but it's 1000x easier! Use frozen pie crust to save even more time!!

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.

Sugar Cream Pie - An EASY, no mixer cream pie that's guaranteed to set up!! Sweet, rich, creamy, and tastes a lot like the infamous CRACK PIE crossed with CREME BRULEE but it's 1000x easier! Use frozen pie crust to save even more time!!

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 - An EASY, no mixer cream pie that's guaranteed to set up!! Sweet, rich, creamy, and tastes a lot like the infamous CRACK PIE crossed with CREME BRULEE but it's 1000x easier! Use frozen pie crust to save even more time!!

Print Recipe

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

Ingredients:

  • one 9-inch (4-cup volume) deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
  • 3 cups whole milk
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced into small cubes
  • cinnamon, for sprinkling

Directions:

  1. 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.
  2. 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.
  3. Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
  4. 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.
  5. Reduce oven temp to 350F.
  6. Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
  7. 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.
  8. Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.

Adapted from Pearl Tree Kitchen

Related Recipes

Crack Pie from the Momofoku Milkbar cookbook – There’s a reason this pie has it’s name. And it definitely lives up to the hype! (the pie sells for $44.00 at Momofoku’s!)

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Easy Banana Cream Pudding Pie with Cream Cheese Crust - The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!!

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23 comments

  1. I’ve never had this kind of pie before. It looks AMAZING. I want to try it ASAP!

  2. OMG Averie, this looks FANTASTIC.
    It reminds me of a SOUTH AFRICAN MILK TART, however we make it here with condensed milk :-)

  3. There is something irresistible about the name of this pie….sugar cream just sounds delicious! I like all kinds of pie but creamy, custard or pudding as a filling is probably my favorite.

  4. This pie is so pretty (and your photos are gorgeous). I love how easy it is to whip together and even better, the ingredients are something that everyone has on hand!

  5. New lighting can definitely be a challenge but I know it won’t be long before you have it all figured out! :)

  6. You KNOW I’m all over this. It looks amazing. Your photos make me gasp every time – you do white on white SO well.

    • Well thank you re the photography :) This was one of the last things I shot before I moved and have been holding onto it for awhile. Still figuring out new lighting which is always fun :)

  7. This pie sounds insanely delicious! And yay for store bought crust – I use it all the time too!! :D

  8. I remember when you posted the crack pie and I definitely was shocked that you spent so much time on it! It was impressive (and delicious, I’m sure) but WOW. That’s dedication.

    I have never even heard of sugar pie….

  9. Re: Sugar Cream Pie: Could blueberries or chopped strawberries be added before pouring the filling into the crust?

    • Not sure if the juice from the berries would effect the pie setting up or not. Berries have a tendency to water things down, release juices, etc. and are also acidic and can change the baking chemistry going on. I would top with berries if you feel the pie needs it.

  10. I know it wouldn’t taste nearly as good, but do you think soy milk would work as a non-dairy substitute?

    • Hmmmm…not sure. There may be something with either the dairy milk proteins and/or the amount of fat in the dairy milk that will ensure the pie to set up. It’s one of those baking gambles I am unsure about.

  11. This is my all-time favorite pie!  I’m from the Midwest (NW Indiana).  While not common here, if I head an hour or so south it is often served.  I’ve even had this pie at an auction that is regularly vended by the local Amish, near Lafayette, Indiana.  I’ve made a variety of scp recipes, and am excited to try yours!

  12. Michael’s best friend is from Indiana and he keeps saying how much he misses sugar cream pie! This recipe is PERFECT

  13. hey girl this looks so yummy!

  14. Yesssss this is soo amazing

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