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This has quickly become the most requested pie in my household. It’s so well-loved that I usually make two of them at a time. This is perfect for me as the heavy cream that I use comes in almost the exact amount for two pies. It also gives us enough to share with friends and family.
My favorite aspect of this recipe for homemade Sugar Cream Pie is the texture. Resembling more of a cheesecake in form, my son often scoops up a slice and eats it as if it were a piece of pizza! I use slightly less cream than I have seen in other recipes, and I also chill the pie nearly 24 hours before serving.
Great for dessert or breakfast – you simply can’t deny the beauty of this simple, and delicious, old-fashioned pie.
Ingredients
- 1 pie crust at room temperature
Pie Filling
- 4 tbsp cornstarch
- 3/4 cup white sugar
- 4 tbsp butter melted
- 2 cups heavy cream
- 1 tbsp vanilla
For Topping
- 4 tbsp butter melted
- 1/4 cup sugar
- 2 - 3 tsp ground cinnamon
Instructions
Pie Filling
- Preheat oven to 32°5F
- Lightly grease 9" pie dish with butter or Crisco
- Place pie crust in pie pan and fill with pie weights.
- Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.
- Mix cornstarch and sugar in a small bowl.
- In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.
- When the mixture is thick and creamy, stir in vanilla.
- Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.
- Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.
- Evenly sprinkle the cinnamon-sugar mixture over the top.
- Bake approximately 25 minutes.
- Remove pie from the oven and allow to come to room temperature. Then plate in the refrigerator for at least four* hours.
Notes
*Other recipes will call for less time, but in our home - we prefer a more chilled pie.
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