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Sugar Cream Pie
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Servings
8
Servings
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
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.
Author:
Tiffany
Course:
Dessert
Cuisine:
American
Keyword:
Pie Recipe