This sugar cream pie reminds me a bit of creme brulee. The filling is custard-like, and when topped with a sprinkle of cinnamon it's irresistable!
Prep Time8 minutesmins
Cook Time20 minutesmins
Chilling Time8 hourshrs
Total Time8 hourshrs28 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: Hoosier sugar cream pie, Indiana sugar cream pie, old fashioned sugar cream pie, recipe for sugar cream pie, sugar cream pie, sugar cream pie recipe
Calories: 589kcal
Author: Averie Sunshine
Ingredients
one 9-inch4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3cupswhole milk
1 ½cupsgranulated sugar
⅓cupcornstarch
2teaspoonsvanilla extract
¼teaspoonsaltor to taste
¾cupunsalted butter, diced into small cubes
cinnamonfor sprinkling
Instructions
Preheat oven to 400F. Prick refrigerated 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. Or you can make your favorite scratch pie crust such as my All-Butter Pie Crust. 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.