This Old Fashioned Sugar Cream Pie that will melt in your mouth with sweetness. The filling is made with 3 baking staples: sugar, flour, and cream. If you are looking for a simple yet fantastic dessert give this sugar pie recipe a try. You can check out more pie recipes too.
Sugar Cream Pie
This custard-like pie reminds me of a creme brulee in a way. It’s loaded with a thick, creamy sweetness, that I highly recommend giving a try.
Sugar Cream Pie Recipe With Heavy Whipping Cream
The heavy whipping cream adds a nice richness to this pie. You get that thick custardy filling that is perfect as can be. This is totally optional but you could dust with cinnamon, and slice into this incredible pie!
How To Make Sugar Cream Pie Recipe
You are welcome to use a store-bought crust or opt to make homemade. For this pie, I did make a homemade pie crust. Work the pie crust ingredients together until the dough comes together. Roll the dough out, place it in the pie plate, and crimp the sides with your fingers. Set it aside.
Then you will want to work on the cream pie filling (it doesn’t take much to put it together), pour it into the pie crust and bake. I love that the top becomes a beautiful golden color when it’s baked. Once it is baked you can then allow to cool and then refrigerate to set up.
Variations of this Sugar Cream Pie
- You can add 1 – 2 teaspoons of vanilla extract to the cream filling before baking.
- You can substitute half of the granulated sugar with light brown sugar.
- You can add 1 teaspoon of ground cinnamon to the cream filling before baking.
- You can replace the heavy cream with half and half.
Do You Have to Refrigerate Sugar Cream Pie
I do store my sugar cream pie in the fridge. I find it stores best, and you can keep it fresh. Just cover with a lid or place aluminum foil or plastic wrap over the top.
This pie is best when served chilled so allow time for it to refrigerate until it is fully set up.
Can You Freeze Sugar Cream Pie
I have not frozen this pie in the past, but I think you should have no problem freezing this pie. You will want it to be full set up and chilled. Then cover with aluminum foil and place in an airtight container and store for 2-3 months.
Can I substitute the heavy cream for milk?
I haven’t tried it, but I think it should work. I do know that it won’t be as creamy as it is with the heavy cream which would be a shame.
Here are more pie recipes to try out
- Apple Pie With Cheddar Cheese Crust | Here is a fantastic apple pie that is served with a cheddar cheese crust. Tons of flavor in every flaky bite.
- Cherry Mountain Pie | Okay, here is one recipe you have to try. If you have not had a mountain pie, you are in luck. Bread as the crust filled with sweet cherry pie filling.
- Frozen Coffee Cream Pie | If you are a fan of coffee, this creamy pie is going to knock your socks off. Creamy coffee-infused cream pie with a flakey and buttery crust.
- Water Pie | A great depression pie that only requires a few ingredients. It comes together quickly too!
Sugar Cream Pie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 12 tablespoons shortening chilled
- 1/2 cup water cold
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- Preheat the oven to 350 degrees.
- Add the flour and salt in a large bowl. Mix well to combine.
- Add the shortening and 1/4 cup of the cold water. Using a fork, mix well.
- Knead the dough until a ball that isn’t sticky forms. Dribble a bit of the
- leftover water as you go along until you get the right consistency.
- Roll the dough out onto a floured surface using a rolling pin. Make it a nice big circle.
- Gently place dough inside a 9-inch greased pie pan and trim the excess dough from the edges. Pinch the edge of the dough between your thumb and fingers to make a crimped edge.
- Add the heavy cream, sugar, and flour in a large bowl. Use a hand mixer on medium to beat until smooth.
- Pour into the pie crust and bake for an hour. After an hour, check the top. If it’s a
- nice golden brown, you’re set to go. If it’s not, let it cook a while longer until it reaches a
- deep golden brown.
- Remove from the oven and let it come to room temperature.
- Chill for 2-4 hours before serving.
This pie is fantastic for the holidays, summer cookouts, weeknight desserts and more. I make this pie all year round, and it is always such a satisfying dessert. Plus minimal ingredients are required. Raid your fridge and pantry for all the supplies.
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