Vintage Sugar Cream Pie Recipe produces a creamy egg-free custard filling. Sugar Cream Pie is easy to make and delicious. This is perfect for beginners since it is sure to set-up. We call this one no-fail.
Sugar Cream Pie is truly a regional specialty. I had never heard of one until I met Andy.
In case you missed the memo, both Andy and I started our lives in the Midwest. He was born in Indiana, I was born in Illinois.
Even though Illinois and Indiana are so close to each other, this pie calls Indiana home, and most folks across the border have never heard of it.
Same with buckeye balls, I never heard of those before Andy either.
Some version of sugar cream pie was made by Andy’s Aunt Alice, but I have not been blessed with any recipes.
She was the pie baker for Andy’s grandmother’s restaurant, Elizabeth Parker’s in Richmond, Indiana.
Eventually, she was also the pie baker for Uncle Bill and Aunt Karen when they took over the restaurant.
Update – Aunt Alice was actually the salad maker. Based on the rave reviews of her pies by the husband and mother-in-law, she should have been the pie baker.
Andy loved all of Alice’s pies, except perhaps chocolate. He isn’t a chocolate fan.
I use a pre-made deep-dish pie crust for this recipe. Actually, I use them for all of my pie recipes.
Pie crust is the bane of my kitchen existence. Anytime I have tried a traditional sugar cream pie recipe, it has been runny.
So now I use a cornstarch version I have played with over the years. This variation has not let me down in nearly 10 years.
It’s certified no-fail by me! Are you listening beginning cooks? No-fail means beginner cooks should have no trouble with this one.
Seasoned cooking veterans can turn this one up a notch by adding a homemade pie crust!
The texture and flavor of this pie will have everyone believing it was harder to make than it really was.
The whole milk called for in this pie are easily interchangeable.
Whole milk, skim milk, half & half, almond milk, and soy milk have all been used successfully.
It is helpful to cut your butter into small cubes before attempting to add it to the cooking mixture.
This will reduce the time you spend stirring to get all of the butter melted.
I have tried substituting brown sugar for the white sugar and had minimal luck.
It tastes almost like a butterscotch pie, but the texture was not smooth and silky like the original pie.
After those findings, I have not attempted to use any other forms of sweeteners.
Try those at your own risk. I cannot make any claims to the success or failures here.
Many traditional Sugar Cream Pies are topped with nutmeg. We don’t care much for that much nutmeg, so we use cinnamon.
Baking the pie at the end is optional. I do not do that anymore.
It will make the edges of the pie a bit chewier, if that is how you remember or want your pie to be, go ahead and give the pie a quick run through the oven.
Make sure your filling is still hot though or you are just wasting electricity, the pie will not bubble or continue to cook.
We have introduced many people to sugar cream pie outside of Indiana and have yet to meet someone who hasn’t liked it. Give this simple no-fail sugar cream pie a try today.
- 3 cups Whole Milk
- 12 tablespoons Butter, cut into chunks
- 1 ½ cups Granulated Sugar
- ⅓ cup Cornstarch
- 2 teaspoons Vanilla Extract
- Cinnamon for sprinkling
- 1 Deep-Dish Pie Crust, blind baked
- Preheat oven to 350°F.
- Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk together until no lumps remain.
- Heat over medium low heat stirring constantly until thickened and bubbling.
- Add butter and stir until melted.
- Boil for another minute or so.
- Pour into pie crust.
- There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.
- Sprinkle with cinnamon.
- Bake for 8 to 10 minutes or until edges of filling are bubbly. Optional, sometimes I do, sometimes I don’t.
- Refrigerate until cold and set. Cut into pieces and serve.
Cook time includes minimum refrigeration time of 3 hours 15 minutes.
Serving Size:1 slice
Amount Per Serving:Calories: 383 Total Fat: 20.9g Saturated Fat: 12.9g Cholesterol: 55mg Sodium: 170mg Carbohydrates: 48g Fiber: 0.1g Sugar: 42.6g Protein: 3.3g
A Few More of Our Favorite Regional Recipes