Description
This delicious Sugar Cream Pie is a classic creamy dessert with a smooth, sweet filling enhanced by vanilla and cinnamon. Baked in a flaky pie crust, it’s a comforting and indulgent treat perfect for any occasion.
Ingredients
Scale
Filling
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C) and prepare the pie crust by pricking its bottom with a fork to prevent bubbling during baking.
- Mix Dry Ingredients and Warm Dairy: In a mixing bowl, whisk together granulated sugar, all-purpose flour, and a pinch of salt. In a saucepan, gently warm the heavy cream, milk, and unsalted butter until just heated but not boiling.
- Combine and Thicken Filling: Gradually whisk the dry ingredients into the warm cream mixture over medium heat, stirring continuously until the filling thickens to a smooth consistency. Remove from heat and stir in the vanilla extract.
- Assemble and Bake: Pour the thickened filling into the prepared pie crust. Evenly sprinkle ground cinnamon on top of the filling. Bake in the preheated oven for 25 to 30 minutes, until the filling is set and the crust is golden.
- Cool and Chill: Allow the pie to cool at room temperature for about one hour. Once cooled, refrigerate the pie for at least 2 hours to fully set the filling before serving.
Notes
- Pricking the pie crust before baking prevents air bubbles and ensures even cooking.
- Use room temperature ingredients for even mixing and better texture.
- For a richer flavor, you can substitute half-and-half for the milk.
- Ensure the filling is thick enough before baking to avoid a runny pie.
- Refrigerating the pie thoroughly is essential for proper setting before serving.
