Description
This Delicious Sugar Cream Pie is a classic, creamy dessert featuring a rich custard-like filling with a hint of vanilla and cinnamon baked in a flaky pie crust. Perfectly balanced in sweetness and texture, it’s an easy-to-make treat ideal for any occasion.
Ingredients
Filling
- 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
Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Prepare the unbaked pie crust by pricking the bottom with a fork to prevent bubbling during baking.
- Mix Dry Ingredients and Warm Dairy: In a mixing bowl, whisk together granulated sugar, all-purpose flour, and a pinch of salt. In a saucepan, warm the heavy cream, milk, and unsalted butter over medium heat until the butter melts and the mixture is hot but not boiling.
- Combine and Thicken Filling: Slowly whisk the dry sugar and flour mixture into the warm cream and milk mixture. Continue whisking constantly until the filling thickens to a creamy consistency. Remove from heat and stir in vanilla extract.
- Fill and Spice the Pie: Pour the thickened filling into the prepared pie crust. Sprinkle ground cinnamon evenly over the top.
- Bake the Pie: Bake the pie in the preheated oven for 25 to 30 minutes until the filling is set and the crust is golden brown.
- Cool and Chill: Allow the pie to cool at room temperature for about one hour. Then refrigerate the pie for at least 2 hours before serving to ensure a fully set and creamy texture.
Notes
- Make sure the cream and milk mixture is warm but not boiling to avoid curdling when combining with dry ingredients.
- Pricking the pie crust prevents it from puffing up during baking.
- Chilling the pie thoroughly enhances the texture and flavor.
- For a richer flavor, you can use half-and-half instead of milk.
- Enjoy plain or garnish with fresh berries or whipped cream if desired.
