Sugar Cream Pie
Rich and creamy, easy to make no-fail Sugar Cream Pie that sets up every time.
Servings: 8
Calories: 383kcal
Ingredients
- 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
Instructions
- 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.
Notes
Total time includes 4 hour refrigeration time.
Nutrition
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
