Sugar Cream Pie and cinnamon sticks on orange plate
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4.86 from 14 votes

Sugar Cream Pie

Rich and creamy, easy to make no-fail Sugar Cream Pie that sets up every time.
Course Desserts
Cuisine American
Keyword Indiana Sugar Cream Pie, No-Fail sugar cream pie, sugar cream pie recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings 8
Calories 383kcal
Author Beth Mueller



  • If your pie crust hasn't been baked, blind bake the crust according to package or recipe directions.
  • 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.


Total time includes 4 hour refrigeration time.


Serving: 1slice | Calories: 383kcal | Carbohydrates: 48g | Protein: 3.3g | Fat: 20.9g | Saturated Fat: 12.9g | Cholesterol: 55mg | Sodium: 170mg | Fiber: 0.1g | Sugar: 42.6g