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–+ servings

Sugar Cream Pie

thetimelessbaker
A smooth, creamy and rich eggless custard cream pie topped with a dusting of nutmeg and cinnamon.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 1 9" pie

Equipment

  • 9" pie plate
  • foil
  • pie weights or dried beans
  • fine mesh strainer

Ingredients
  

  • 1 single crust pie dough for a 9" pie
  • 2 and 1/2 cups heavy cream, plus more for brushing on pie crust
  • 1 1/2 cups granulated sugar
  • 3 1/2 tbsp cornstarch
  • 4 tbsp butter, unsalted and cut into cubes
  • 1 tsp vanilla extract
  • ground cinnamon, for sprinkling
  • ground nutmeg, for sprinkling
  • sweetened whipped cream, for serving

Instructions
 

  • Preheat oven to 425° F and adjust the oven rack to the middle of the oven. 
  • Roll out pie dough and press into 9” pie pan. Prick gently all over with fork. 
  • Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream or half and half.  
  • Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered.
  • Remove from oven and reduce oven temperature to 375° F.
  • In medium sized saucepan, whisk together the granulated sugar and cornstarch. Whisk in the heavy cream.
  • Place over medium heat and stir constantly until boiling; once boiling cook for 2 minutes or until thick. 
  • Remove from heat and stir in vanilla extract and cubed butter.
  • Pour into prepared pie shell; force through a fine mesh strainer with a spatula when pouring into the pie shell to remove any clumps that formed while cooking.
  • Cover edges of pie crust with foil or pie shield to prevent crust from burning and bake for 15- 20 minutes, or until set. When set, the custard will still jiggle slightly when gently moved, but should not have any ripples.
  • Remove from oven and allow pie to cool at least one hour on wire rack. Place in refrigerator and chill at least 4 hours before serving. Top with sweetened whipped cream or dust with nutmeg or powdered sugar.

Notes

  • You can pre-bake the pie crust up to 3 days in advance
  • This pie will keep refrigerated for up to 3 days
  • This pie does not freeze well  
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