Sugar Cream Pie
An old-fashioned sugar cream pie made with simple ingredients. Creamy filling, buttery pie crust and crackling sugar cinnamon topping.
Servings 8 people
Ingredients
PIE CRUST (makes 2 pie crusts)
- 2½ 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
FILLING
- 1 cup granulated sugar
- 1/4 cup cornstarch
- salt pinch
- 2½ 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)
Instructions
MAKE THE PIE CRUST
- 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.
MAKE 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.
MAKE THE TOPPING
- 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.
Video
Notes
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.