Dessertsbiggerbolderbaking4.0
Sugar Cream Pie Recipe
My Sugar Cream Pie is an easy Indiana classic with silky custard, buttery crust, and a cinnamon-sugar topping, all baked to bakery quality!
👥 8 Servings⏱️ Prep & Cook: 5h 25m⏳ Prep: 35 min🔥 Cook: 50 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- saucepan
- whisk
- bowl
📝 Preparation Steps
1
To Prebake the Crust
2
Preheat the oven to 375°F (190°C).
3
Roll pie crust dough into an ⅛-inch (3 mm) thick circle and line a 9-inch (23 cm) pie pan with it. Crimp the edges and brush with egg wash.
Egg wash(24 fl oz/720 ml) heavy cream3 cups(8 oz/225 g) granulated sugar1 cup(2 ½ oz/71 g) butter5 tablespoons(½ oz/14 g) butter (, melted)1 tablespoon
4
Prick the bottom of the crust all over with a fork, then line the crust with parchment and fill with pie weights or dried beans.
5
Bake the dough for ⏱️ 15 minutes with pie weights, then remove the pie weights and continue baking for another ⏱️ 5-10 minutes, until the crust looks golden and dry.
6
Set the crust aside and lower the oven to 350°F (180°C).
7
To Make the Filling and Bake
8
In a medium saucepan whisk together the cream, sugar, cornstarch, butter and salt, then place over medium heat, stirring constantly, and bring to a simmer.
9
Let cook at a rapid simmer for one full minute, then remove from the heat.
10
Stir in the vanilla extract and then spread the filling evenly into the pie crust.
(24 fl oz/720 ml) heavy cream3 cups(8 oz/225 g) granulated sugar1 cup(2 ½ oz/71 g) butter5 tablespoonsvanilla extract1 tablespoon(½ oz/14 g) butter (, melted)1 tablespoon
11
Bake for ⏱️ 25 minutes, until the filling is set and just beginning to show a touch of color.
12
Let cool to room temperature, then refrigerate for at least ⏱️ 4 hours and up to overnight.
13
To Make the Topping and Serve
14
In a small bowl, combine the sugar, cinnamon and salt.
15
Brush the melted butter over the custard, then sprinkle all over with the cinnamon sugar.
16
Use a kitchen torch to brulee the topping until it is caramelized, then serve right away.
17
Enjoy with a dollop of whipped cream! Store this pie loosely covered in the refrigerator for up to 2 days.
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