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how to make sugar pie
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4.5 from 2 votes

Sugar Cream Pie

An old-fashioned sugar cream pie made with simple ingredients. Creamy filling, buttery pie crust and crackling sugar cinnamon topping.
Course Dessert, Pie
Cuisine American, southern
Keyword cinnamon, filling, pie crust, sugar
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 people


PIE CRUST (makes 2 pie crusts)

  • cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter cold
  • 1/2 cup butter-flavored shortening cold
  • 1/2 cup cold water


  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • salt pinch
  • cups heavy whipping cream
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • ⅛-¼ teaspoon coconut extract (optional but yum)

CINNAMON-SUGAR TOPPING (double if a thicker topping layer is desired)

  • 2 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon (can also add a pinch of nutmeg if desired)



  • In a large bowl, whisk together flour, sugar and salt.
  • Cut in the butter and shortening until mixture resembles large crumbs.
  • Stir in the water until a dough forms.
  • Knead the dough gently to incorporate all of the dry ingredients and form a uniform dough.
  • Divide dough into two equal sized balls and flatten into a disk.
  • Wrap each disk with plastic wrap and refrigerate until chilled (1-3 hours)
  • When ready to fill, roll one pie dough out and place into a greased 9-inch deep dish glass pie plate.
  • Place a pie weight onto the pie crust and bake in preheat 400 F. oven for 30-35 minutes, removing the weight at the halfway point to allow the pie to brown slightly (may need longer). (see note on how to make a homemade pie weight if needed)
  • Set partially baked pie crust aside while you prepare the filling.


  • In a large pot whisk together sugar, cornstarch and salt.
  • Pour in the heavy whipping cream and turn the heat to medium.
  • Stir constantly until all sugar is dissolved.
  • Continue stirring until mixture begins to thicken. Reduce heat if needed to prevent mixture from simmering or boiling.
  • Once mixture has thickened to the texture of a loose pudding, remove from heat.
  • Stir in the butter, vanilla extract and coconut extract.
  • Let mixture cool until it is the texture of a firm pudding.
  • Spoon mixture into prepare pie crust and spread out into an even layer.


  • Brush melted butter over the surface of the filling.
  • Combined sugar and cinnamon and sprinkle evenly over the surface of the pie.
  • Bake the pie in 325. F preheated oven 20 minutes and the broil for a few seconds to caramelize the cinnamon sugar. (Keep an eye on this since broiling happens fast!)
  • Remove from oven and let cool to room temperature.
  • Serve warm or refrigerate for at least 3 hours for a firmer set.
  • Store leftover pie in the refrigerator.



Homemade pie crust weight: If you do not have a pie crust weight, here's how to make one using sugar. After you have placed your dough into your pie plate, press a sheet of foil paper onto the pie dough. Fill the center completely with granulate sugar and spread it out. The sugar acts as a weight so that the pie crust will not bubble up as it bakes. The sugar will NOT be affected in the oven and can be used afterwards.