Classic Sugar Cream Pie

Savoring Tradition: Classic Sugar Cream Pie – A Timeless Indulgence

Indulge in the timeless allure of Classic Sugar Cream Pie, a dessert that echoes the simplicity and warmth of bygone eras. This cherished recipe has graced countless tables, offering a velvety, custard-like filling and a golden, flaky crust that captures the essence of traditional baking. Join us as we embark on a culinary journey, exploring the heritage of this delightful pie, unlocking the secrets to its creamy perfection, and savoring the nostalgic charm that comes with each decadent slice.


For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water

For the Sugar Cream Filling:

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Ground nutmeg for sprinkling


Step 1: Prepare the Pie Crust

  1. In a food processor, combine flour, chilled butter, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Roll Out and Line the Pie Pan 2. Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface and line a 9-inch pie pan. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent air bubbles during baking.

Step 3: Blind Bake the Crust 3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes. Remove the weights and parchment, then bake for an additional 5 minutes or until the crust is golden. Set aside to cool.

Step 4: Make the Sugar Cream Filling 4. In a medium saucepan, whisk together granulated sugar, brown sugar, flour, and salt. Gradually add whole milk and heavy cream, whisking constantly to avoid lumps.

Step 5: Cook the Filling 5. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 10-12 minutes, stirring continuously, until the filling thickens to a custard-like consistency.

Step 6: Add Vanilla Extract 6. Remove the saucepan from heat and stir in vanilla extract. Let the sugar cream filling cool slightly.

Step 7: Assemble and Bake 7. Pour the warm sugar cream filling into the pre-baked pie crust. Sprinkle the top with ground nutmeg.

Step 8: Bake Until Set 8. Bake the pie in the preheated oven for 25-30 minutes or until the filling is set and has a slight jiggle in the center. The crust should be golden brown.

Step 9: Cool and Set 9. Allow the Sugar Cream Pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set before serving.

Cooking Notes:

  • Chill the Dough: Keeping the pie crust dough and the pie pan chilled ensures a flaky and tender crust.
  • Pie Weight Alternatives: If you don’t have pie weights, you can use dry beans or rice to weigh down the crust during blind baking.
  • Consistency Check: The sugar cream filling should have a custard-like consistency when it’s done cooking. It will continue to set as it cools.
  • Nutmeg Tip: Freshly grated nutmeg adds an aromatic touch to the pie. Grate it directly over the pie using a fine grater.


1. Maple Infusion: Replace half of the granulated sugar with pure maple syrup for a delightful maple twist. Drizzle extra maple syrup over the pie before serving.

2. Cinnamon Swirl: Mix ground cinnamon into the sugar cream filling for a hint of warmth. Create a cinnamon swirl by gently folding cinnamon through the filling before pouring it into the pie crust.

3. Nutty Delight: Add a cup of chopped nuts, such as pecans or walnuts, to the filling for a crunchy texture and nutty flavor.

Keto and Low-Carb Versions:

For the Keto Enthusiasts:

  • Pie Crust Replacement: Use a keto-friendly pie crust alternative made with almond flour or coconut flour.
  • Sweetener Substitute: Replace granulated and brown sugar with a keto-friendly sweetener like erythritol or monk fruit in both the crust and filling.

Low-Carb Adaptation:

  • Flour Replacement: Substitute almond flour or coconut flour for all-purpose flour in the pie crust and filling.
  • Sweetener Adjustment: Opt for a low-carb sweetener in both the crust and filling, adjusting quantities to taste

In conclusion, Classic Sugar Cream Pie is not just a dessert; it’s a slice of nostalgia, a tribute to the art of baking, and a celebration of simple, comforting flavors. This timeless recipe, with its golden crust and velvety filling, is a testament to the joy found in tradition. As you savor each bite, you’re not just enjoying a delicious pie; you’re partaking in a legacy that spans generations. So, whether you’re baking for a special occasion or simply craving a taste of the past, let the Classic Sugar Cream Pie be your guide to a world of sweet indulgence. Bask in the warmth of tradition, revel in the creamy goodness, and share this cherished dessert with those you hold dear. As the aroma of vanilla and nutmeg wafts through your kitchen, let it carry you to a place where time slows down, and the simple pleasures of life are celebrated in every delectable mouthful. Enjoy the journey into the heart of classic baking with Classic Sugar Cream Pie – where every slice tells a story, and every bite is a delicious chapter in the book of culinary tradition.

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