Sugar Cream Pie
This cool, creamy sugar cream pie will be your new favorite pie recipe. Old-fashioned with a definite vintage vibe, it fits right into my recipe box theme. Is this pie your vibe, too?
If you love sweet creamy caramel flavor then this pie will definitely be for you. Think sweet custard pie but without the eggs and you’re getting oh so close! The best way I can describe this pie? Make it for yourself and see what you think it tastes like.
Yes, this is essentially a Hoosier Pie. They’re called a Hoosier pie because the pie was invented in Indiana where they refer to themselves as Hoosiers.
Why do they call themselves Hoosiers? I wish I had a solid answer for that. I do not. The theories ABOUND. Wow. So many solid theories but no solid answer. iI you’re from Indiana and you know the real reason you’all call yourselves Hooisers, drop me a note.
What You Need To Make A Sugar Cream Pie
This pie doesn’t call for anything super special, just half and half and a pie crust. You can make the pie crust from scratch or buy a refrigerated or frozen crust. And YES, this is made without eggs, even though it has a custard pie look and almost taste.
- single pie crust, unbaked, frozen or refrigerated
- granulated sugar (Out of sugar? Check these swaps)
- brown sugar
- salt
- cornstarch
- half and half
- butter
- vanilla
- ground cinnamon
- grated nutmeg
If you end up buying crusts here’s a quick reminder that you only need one from the package. This is a once crust pie. Simply wrap the other pie crust, whether fresh or frozen, and store as needed. Then you can make another pie later on! Try my classic Pecan Pie Recipe (made without corn syrup) with the other crust, you won’t be sorry.
For Best Results
Be sure to cook the filling until thick on the stovetop before pouring it into the pie crust and baking. If you don’t, your pie will not be set up and will be runny.
Chill this pie before cutting and serving. It needs to be completely cool or your slices won’t be clean and neat.
Store this pie well-covered in the refrigerator. I like to use the Saran Wrap that’s sticky. It works so well for covering weird shaped pans or storage containers without lids.
Sugar Cream Pie
Equipment
- 8-inch pie pan OR use a frozen (thawed) 8-inch pie crust
Ingredients
- 1 pie crust fitted in an 8-inch pie pan, unbaked
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 2 cups half and half
- 4 Tablespoons butter
- 2 teaspoons vanilla
Topping
- 1 Tablespoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 325º
- Stir sugars, salt, and cornstarch together in a 2 quart saucepan
- Add half and half and heat, stirring constantly. The cornstarch should dissolve into the half and half as it gets warm, but you may need to use your spoon to mix in some lumps
- Continue heating until mixture begins to bubble, and is somewhat thickened
- Add butter and vanilla, and stir to mix in completely
- Pour into pie crust
- Mix topping ingredients
- sprinkle topping mix over pie
- Bake pie for 25 minutes
- Let cool completely before slicing for best results.
