Description
A classic Midwestern dessert made with simple ingredients, this Sugar Cream Pie features a silky vanilla custard filling, a buttery flaky crust, and a caramelized cinnamon-sugar topping that melts in your mouth.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat oven to 375°F (190°C). Prick the bottom of the unbaked pie crust and place it in a 9-inch pie dish.
- In a mixing bowl, whisk together sugar, flour, and salt until blended.
- In a medium saucepan, warm the heavy cream, milk, and butter over medium heat until butter is melted.
- Gradually whisk in the dry mixture, stirring constantly until the filling thickens and begins to bubble gently.
- Remove from heat and stir in vanilla extract. Pour filling into the prepared crust and smooth the top.
- Sprinkle ground cinnamon evenly over the surface.
- Bake for 25–30 minutes, until the filling is set and the crust is golden.
- Cool at room temperature for 1 hour, then chill for at least 2 hours before serving.
Notes
- Blind bake the crust first for a crisp base.
- Whisk continuously to avoid lumps in the custard.
- Chill overnight for a firm, creamy slice that cuts cleanly.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg