Sugar Cream Pie

Sugar cream pie holds a nostalgic place in my kitchen. It’s the kind of dessert that feels like curling up with a favorite book on a rainy afternoon—comforting in its simplicity and oh-so-indulgent. My fondest memories are of making this pie for family gatherings, everyone sneaking forkfuls from the fridge when they thought no one was looking.

What Makes This Sugar Cream Pie So Special

Midwestern roots run deep in this pie. If you’ve never tried a slice, think of a rich, velvety custard with just a whisper of cinnamon, all nestled in a thick, buttery crust. It’s the official pie of Indiana, and after making it a few times, I completely understand why. There’s no fruit or fancy fillings—just the pure magic of pantry staples transforming into something decadent.

The first time I baked it, I was skeptical about how a few simple ingredients—sugar, milk, cornstarch—could taste like such a treat. But as the custard thickened and the warm vanilla aroma filled the kitchen, I was hooked.

Ingredient Notes and Little Secrets

• Pie Crust: A homemade crust is a treat, but honestly, I don’t shy away from a good store-bought one if time is tight. The main thing is to keep that crust cold before baking—that’s what gives you those beautiful, flaky layers.
• Sugar: Stick to granulated white sugar for that signature sweetness.
• Cornstarch: This is what creates the pie’s silky, spoonable texture.
• Vanilla: Real vanilla extract makes all the difference. Sometimes I splash a little extra in, just for that comforting aroma.
• Milk: I usually reach for 2% or whole milk. Using richer milk makes the filling a little thicker and adds more body to each bite.
• Butter: Go for unsalted, and make sure it’s softened, so it melts smoothly into your custard.
• Cinnamon: Dust it over the top—use more if you love that cozy, spiced note.

How I Like to Make Sugar Cream Pie

Getting the Crust Just Right

Start by rolling out your single crust on a lightly floured counter. The goal is an even, thin round—about 1/8-inch thick. Don’t stress if it isn’t a perfect circle; what matters is an even thickness so it bakes up evenly. I like to chill the crust in the fridge after lining my pie plate—it keeps everything tender and stops the dough from shrinking.

Blind Baking Tips:
I always fill the crust with pie weights or dried beans and really push the foil up the sides. This keeps the bottom flat and the edges upright. Once, I forgot to weigh down the crust and ended up with a lopsided pie that my nephew called “abstract art.” Still tasty, but not a looker!

Cooking the Custard

Whisk together sugar and cornstarch in a large saucepan, then slowly pour in your milk, stirring all the while so nothing clumps up. Patience is key here—keep whisking over medium heat till it starts bubbling and thickening. I always taste the custard at this point and sneak in an extra knob of butter if I’m feeling indulgent.

Assembly and Baking

Once your filling is silky, off the heat, whisk in the vanilla and butter till glossy. Carefully pour everything into your baked pie shell. Sprinkle the top with cinnamon—sometimes I’ll even add a pinch of nutmeg if I’m in a festive mood.

Slide the pie into the oven, and let it bake until the center barely jiggles. The hardest part is waiting for it to cool and set up in the fridge—I promise, it’s worth the patience.

Variations From My Kitchen

• Crumb Crust Swap: When I’m in the mood for a different twist, a vanilla wafer or gingersnap crust adds a whole new layer of flavor. Just blend your chosen cookie with melted butter and press it into the pie plate.
• Extra Warming Spices: During the holidays, I add a dash of clove or ginger for a pie that tastes like a hug from the inside out.
• Dairy-Rich Twist: Whole milk, half-and-half, or even buttermilk can make the custard creamier and richer. But anything lighter than 2% tends to make the filling loose and not as satisfying.

Serving Ideas From My Table

• I like to serve sugar cream pie chilled and plain—it’s so rich it hardly needs anything else.
• For a crowd, slice it small; this pie is sweet, and a little goes a long way.
• Sometimes, I add a dollop of softly whipped cream or a handful of fresh berries on top. They add a fresh finish and balance out the sweetness beautifully.
• It’s also delightful with a hot cup of coffee or black tea—the creaminess of the pie and a slightly bitter sip play so well together.

Best Ways to Store and Enjoy Later

I always wrap leftovers tightly and tuck them in the fridge. The pie keeps well for up to four days. After a day, the flavors deepen, and the pie slices so cleanly. I don’t recommend freezing—custard pies tend to separate and go watery. If you want to make ahead, you can bake the crust a day early and cook the filling just before serving.

Common Questions and Honest Answers

Can I make it dairy free?
I haven’t tried it myself, but full-fat coconut milk should work for the filling, though you’ll catch hints of coconut in the finished pie. Use a good vegan butter substitute for the custard—pick one you’d happily eat on toast.

Is it tricky to get right?
Not really! Just keep your custard smooth, and don’t rush the chilling. If your pie filling gets a little lumpy, whisk it hard or strain before filling the crust.

Can I make ahead?
Absolutely. Sugar cream pie holds up beautifully overnight, making it the dream dessert for potlucks or busy days.

Sugar cream pie isn’t just a dessert; it’s a sweet piece of kitchen history, perfect for days when you want homemade luxury with very little fuss. If you bake it, I hope it finds a loyal place in your recipe box the way it has in mine. Each bite is a simple pleasure—sometimes, that’s exactly what we need.

Try other Pie recipes:

• Shoofly Pie
• Pecan Pie Bars
• Apple Pie Cupcakes