old fashioned sugar cream pie recipe

Written BySheba G Updated On
old fashioned sugar cream pie recipe
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The Best old fashioned sugar cream pie recipe

I’m so excited to share with you my favorite old fashioned sugar cream pie recipe, a classic dessert that’s been a staple in many American households for generations. This recipe has been passed down through my family for years, and it’s always a crowd-pleaser at family gatherings and special occasions.

There’s something so comforting about the combination of the flaky pastry crust, the sweet and tangy filling, and the creamy texture that just makes you feel like you’re wrapped in a warm hug. As a busy mom, I appreciate that this recipe is easy to make and requires minimal ingredients, making it perfect for weeknight desserts or potlucks.

My kids love helping me in the kitchen with this recipe, and they always get excited when they get to take a bite of the still-warm pie straight from the oven. Plus, the best part is that it’s incredibly easy to make ahead of time and refrigerate or freeze until you’re ready to serve it – perfect for those last-minute dinner plans or unexpected guests.

The key to making this pie truly special is using high-quality ingredients, like fresh cream and real sugar, which gives it a depth of flavor that’s just unbeatable.

Old Fashioned Sugar Cream Pie

Old Fashioned Sugar Cream Pie

4.6 from 900 votes

A classic dessert featuring a creamy, sweet filling in a flaky pie crust. This old-fashioned sugar cream pie is a comforting and delicious treat.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water

For the Filling

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 tsp salt
1 1/2 cups milk
1/2 cup heavy cream
2 tsp vanilla extract
2 large eggs, beaten

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cubed cold butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5If the dough is too sticky, add a bit more flour.
6If it’s too dry, add a bit more water.
7On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
8Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
9Trim any excess dough from the edges.
10Prick the bottom of the crust with a fork to prevent bubbling during baking.
11Bake the crust for 10-12 minutes, or until lightly golden.
12Remove from the oven and set aside to cool slightly.
13In a medium saucepan, whisk together sugar, flour, and salt.
14Gradually add milk and heavy cream, stirring constantly to combine.
15Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble.
16Reduce heat to low and simmer for 2-3 minutes, stirring constantly.
17Remove from heat and let it cool slightly.
18Stir in vanilla extract and beaten eggs, mixing well to combine.
19Pour the filling into the pre-baked pie crust.
20Bake at 350°F for 30-35 minutes, or until the filling is set and the top is lightly golden.
21The pie should jiggle slightly in the center when done.
22Allow the pie to cool completely on a wire rack before serving.
23This will ensure the filling sets properly and the pie is easier to slice.

🔧Equipment

Pie dish
Mixing bowl
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 0.5g🍬Sugars: 40g🥩Protein: 4g

📝Notes

Tips: For a smoother crust, chill the dough for 30 minutes before rolling it out. To make ahead, prepare the pie up to the baking step, then refrigerate for up to 24 hours before baking.

This old fashioned sugar cream pie recipe is truly a classic dessert that never goes out of style. Whether you’re serving it at a family gathering or just need a comforting treat after dinner, this pie is sure to please even the pickiest eaters.

And don’t worry about leftovers – this pie freezes beautifully for up to three months or refrigerates for up to five days without losing its creamy texture or sweet flavor. Plus, it’s incredibly easy to reheat by simply baking it at 350°F (175°C) for about 15-20 minutes until warm and bubbly.

❓ Frequently Asked Questions About Old Fashioned Sugar Cream Pie

Q: What kind of pastry crust is best for this recipe?

I prefer to use a homemade pastry crust made with all-butter and cold ingredients, but store-bought crusts will also work beautifully. Just be sure to thaw the crust according to the package instructions before rolling it out.

Q: Can I use a different type of milk in this recipe?

Yes! You can substitute almond milk or soy milk if you’re looking for a dairy-free option. However, keep in mind that these alternatives may change the flavor and texture slightly.

Q: How do I prevent the filling from becoming too runny?

Make sure to cook the filling over medium heat, stirring constantly, until it reaches your desired consistency. If you find that it’s still too runny after cooking, try whisking in a little cornstarch or flour mixed with a small amount of cold water.

Q: Can I make this pie in advance?

Yes! This pie is perfect for making ahead of time. Simply assemble the filling and refrigerate or freeze until you’re ready to bake. Just be sure to thaw it slowly in the refrigerator before baking.

Q: Can I substitute granulated sugar with brown sugar?

No! Brown sugar has a richer flavor than granulated sugar and will give your pie an entirely different taste profile. If you want to try using brown sugar, start with a smaller amount and adjust to taste – but be aware that it may affect the texture as well.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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