There’s something undeniably comforting about a slice of sugar cream pie, with its creamy, sweet filling and flaky crust. Whether you’re a seasoned baker or just starting out, our roundup of 18 delicious sugar cream pie recipes is sure to inspire your next baking adventure. From classic versions to creative twists, these pies are perfect for any occasion. Let’s dive into the sweet world of sugar cream pies!
Classic Indiana Sugar Cream Pie
Few desserts capture the heartland’s simplicity and charm quite like this beloved pie, a creamy, velvety concoction that whispers of Indiana’s rich culinary traditions. Its delicate balance of sweetness and spice makes it a timeless favorite, perfect for any gathering or a quiet evening at home.
Ingredients
- 1 1/2 cups of granulated sugar
- 1/2 cup of all-purpose flour
- 2 cups of heavy cream
- 1/2 cup of whole milk
- 1/4 cup of unsalted butter, melted
- 1 teaspoon of pure vanilla extract
- A pinch of salt
- A couple of dashes of ground nutmeg
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
- In a medium bowl, whisk together the granulated sugar and all-purpose flour until well combined, eliminating any lumps for a smooth filling.
- Gradually stir in the heavy cream and whole milk, mixing until the sugar and flour are fully dissolved into the liquids.
- Add the melted butter, vanilla extract, and a pinch of salt to the mixture, stirring gently to incorporate all the flavors evenly.
- Pour the filling into the unbaked pie crust, then sprinkle a couple of dashes of ground nutmeg over the top for that signature warmth and aroma.
- Bake in the preheated oven for 45 to 50 minutes, or until the filling is set around the edges but still slightly wobbly in the center—this ensures a creamy texture.
- Allow the pie to cool completely on a wire rack before serving, as this helps the filling to set properly and makes slicing easier.
Perfectly creamy with a hint of nutmeg, this pie offers a comforting embrace with every bite. Serve it slightly chilled with a dollop of whipped cream or alongside a cup of strong coffee for an indulgent treat.
Vegan Sugar Cream Pie
Perfectly creamy and indulgent, this Vegan Sugar Cream Pie is a delightful twist on the classic, offering a silky, smooth filling that’s both rich and surprisingly simple to make. Its buttery, flaky crust contrasts beautifully with the velvety custard, making it a must-try for anyone seeking a plant-based dessert that doesn’t compromise on flavor or texture.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of vegan butter, chilled and cubed
- 4-5 tbsp of ice water
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- A couple of cups of unsweetened almond milk
- A splash of vanilla extract
- 1/4 tsp of ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking the crust.
- In a large bowl, mix the flour and salt. Add the chilled vegan butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired, then prick the bottom with a fork.
- Bake the crust for about 15 minutes, or until lightly golden. Let it cool slightly.
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the almond milk to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Tip: A silicone whisk prevents scratching your pan.
- Remove from heat and stir in the vanilla extract and nutmeg. Pour the filling into the pre-baked crust.
- Let the pie cool at room temperature for about an hour, then refrigerate for at least 4 hours to set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.
Absolutely divine when served chilled, this pie boasts a custard-like filling that’s both light and decadent. For an extra touch, garnish with a sprinkle of cinnamon or a dollop of coconut whipped cream just before serving.
Gluten-Free Sugar Cream Pie
Whisking together tradition and innovation, this Gluten-Free Sugar Cream Pie offers a velvety, rich filling nestled in a crisp, buttery crust, proving that dietary restrictions need not limit indulgence.
Ingredients
- 1 1/2 cups of gluten-free flour blend (for the crust)
- 1/2 cup of cold unsalted butter, cubed
- a splash of ice water
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- a pinch of salt
- 2 cups of heavy cream
- 1 teaspoon of vanilla extract
- a couple of tablespoons of butter, melted (for brushing)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix the gluten-free flour blend with the cold, cubed butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add a splash of ice water, just enough to bring the dough together. Wrap it in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Tip: Chilling the dough again for 10 minutes before baking can prevent shrinkage.
- Bake the crust for 15 minutes until lightly golden. Remove and let it cool slightly.
- In a saucepan, whisk together the granulated sugar, cornstarch, and a pinch of salt. Gradually stir in the heavy cream and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Tip: Constant stirring prevents lumps and ensures a smooth filling.
- Pour the filling into the pre-baked crust and brush the top with melted butter for a golden finish.
- Bake for another 20 minutes until the filling is set and the edges are a deep golden brown.
- Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly.
Melt-in-your-mouth creamy with a hint of vanilla, this pie pairs wonderfully with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Brown Sugar Cream Pie
Brown sugar cream pie is a decadent dessert that marries the deep, caramel-like sweetness of brown sugar with the luxurious texture of creamy custard, all nestled in a flaky, buttery crust. It’s the kind of pie that feels like a warm hug on a chilly evening, with a flavor profile that’s both rich and comforting.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 4-5 tbsp of ice water
- 1 cup of packed dark brown sugar
- 1/4 cup of cornstarch
- Another pinch of salt
- 3 cups of whole milk
- 4 large egg yolks
- 2 tbsp of unsalted butter
- 2 tsp of vanilla extract
- A splash of heavy cream for whipping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 1 1/2 cups of flour and a pinch of salt. Add 1/2 cup of cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, until golden. Let cool.
- In a medium saucepan, whisk together 1 cup of brown sugar, 1/4 cup of cornstarch, and a pinch of salt. Gradually whisk in 3 cups of milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
- In a separate bowl, whisk 4 egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Return to heat and cook for another minute, stirring constantly. Remove from heat and stir in 2 tbsp of butter and 2 tsp of vanilla until smooth.
- Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming, and chill for at least 4 hours.
- Before serving, whip a splash of heavy cream until soft peaks form and dollop on top of the pie.
Golden and velvety, this brown sugar cream pie offers a silky smooth filling with a hint of molasses depth, perfectly contrasted by the crisp, buttery crust. Serve it chilled with a drizzle of caramel sauce for an extra touch of indulgence.
Maple Sugar Cream Pie
Yearning for a dessert that whispers of autumn’s embrace yet sings with the simplicity of summer? This Maple Sugar Cream Pie is a velvety, custard-filled delight, its caramelized top a testament to the rustic elegance of maple sugar.
Ingredients
- 1 1/2 cups of heavy cream, because richness is key
- 3/4 cup of pure maple sugar, for that deep, autumnal sweetness
- 4 large egg yolks, the golden foundation of our custard
- A splash of vanilla extract, for a whisper of warmth
- A pinch of salt, to balance the sweetness
- 1 pre-baked 9-inch pie crust, because we’re all about that flaky base
Instructions
- Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
- In a medium saucepan, whisk together the heavy cream and maple sugar over medium heat until the sugar dissolves, about 5 minutes. Tip: Stir constantly to prevent the sugar from sticking to the bottom.
- Remove the saucepan from heat. In a separate bowl, lightly beat the egg yolks, then gradually whisk in the warm cream mixture to temper the yolks. Tip: Adding the cream slowly prevents the eggs from scrambling.
- Stir in the vanilla extract and salt, blending until the mixture is smooth and homogenous.
- Pour the custard into the pre-baked pie crust, smoothing the top with a spatula for an even layer.
- Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. Tip: A slight jiggle means it’s perfectly done—overbaking leads to a rubbery texture.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld.
Just imagine slicing into this pie, the custard’s creamy texture giving way to the crisp crust, each bite a harmonious blend of maple’s earthy sweetness and vanilla’s comforting aroma. Serve it with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of indulgence.
Chocolate Sugar Cream Pie
On a day like today, when the air carries a hint of summer’s promise, there’s nothing quite as comforting as the rich, velvety embrace of a Chocolate Sugar Cream Pie. This dessert, with its silky filling and flaky crust, is a testament to the simple pleasures that baking can bring to our tables.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- A stick of cold unsalted butter, cubed
- 3-4 tbsp of ice water
- 1 cup of granulated sugar
- 1/4 cup of cocoa powder
- 2 cups of heavy cream
- A splash of vanilla extract
- 3 large egg yolks
- A couple of tbsp of cornstarch
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let it cool.
- In a saucepan, whisk together sugar, cocoa powder, and cornstarch. Gradually whisk in heavy cream and vanilla extract, ensuring no lumps remain.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Tip: Keep stirring to prevent the bottom from scorching.
- Remove from heat. Quickly whisk in the egg yolks until fully incorporated. Pour the filling into the cooled crust.
- Chill the pie for at least 4 hours, or until set. Tip: For a glossy finish, lightly press plastic wrap directly onto the surface of the filling before chilling.
Perfectly balanced between sweet and rich, this pie boasts a smooth, custard-like filling that contrasts beautifully with the crisp crust. Serve it with a dollop of whipped cream or a sprinkle of sea salt to elevate each bite.
Coconut Sugar Cream Pie
Gracefully nestled between the classic and the contemporary, this Coconut Sugar Cream Pie is a testament to the beauty of simplicity and the richness of flavor. Its velvety filling and flaky crust promise a dessert that’s as comforting as it is sophisticated.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 4-5 tbsp of ice water
- 1 cup of coconut sugar
- 1/4 cup of cornstarch
- A couple of cups of whole milk
- 4 large egg yolks
- 2 tbsp of unsalted butter
- A splash of vanilla extract
- 1 cup of heavy cream
- 2 tbsp of powdered sugar
- A handful of toasted coconut flakes for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 1 1/2 cups of flour and a pinch of salt. Tip: Keeping your butter cold ensures a flakier crust.
- Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until golden. Let it cool.
- In a medium saucepan, whisk together coconut sugar and cornstarch. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla until smooth.
- Pour the filling into the cooled crust. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours.
- Before serving, whip the heavy cream and powdered sugar to stiff peaks. Spread over the pie and garnish with toasted coconut flakes. Tip: Toasting the coconut enhances its flavor and adds a delightful crunch.
Just as the first bite reveals the pie’s creamy, coconut-infused heart, the toasted coconut topping offers a contrasting texture that’s utterly irresistible. Serve it chilled, with a drizzle of caramel or a side of fresh berries for an extra touch of elegance.
Pumpkin Sugar Cream Pie
Delight in the rich, velvety embrace of a Pumpkin Sugar Cream Pie, where the earthy sweetness of pumpkin melds seamlessly with the luxurious texture of cream, all nestled in a flaky, buttery crust. This autumnal dessert is a celebration of simplicity and sophistication, perfect for those who cherish the comforting flavors of the season.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- a pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 3 to 4 tbsp of ice water
- 1 cup of pumpkin puree
- 3/4 cup of granulated sugar
- a splash of vanilla extract
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- a couple of eggs
- 1 cup of heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, combine the pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Beat in the eggs one at a time, then stir in the heavy cream until smooth.
- Pour the filling into the unbaked pie crust. Tip: For an even bake, place the pie on a baking sheet before putting it in the oven.
- Bake for 45 to 50 minutes, or until the filling is set but still slightly wobbly in the center. Tip: To prevent the edges from browning too quickly, cover them with foil halfway through baking.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
The Pumpkin Sugar Cream Pie boasts a silky, custard-like filling with a hint of spice, perfectly contrasted by the crisp, golden crust. Serve it chilled with a dollop of whipped cream or a sprinkle of cinnamon sugar for an extra touch of indulgence.
Peanut Butter Sugar Cream Pie
Whisking together the creamy richness of peanut butter with the sweet simplicity of sugar cream, this pie is a delightful nod to classic American desserts. Its velvety filling and crisp crust offer a contrast that’s both comforting and sophisticated, perfect for any occasion.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a bit extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 4-5 tbsp of ice water
- 1 cup of smooth peanut butter
- 1 cup of granulated sugar
- 2 cups of heavy cream
- A splash of vanilla extract
- A couple of eggs
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- Blind bake the crust for 15 minutes with pie weights, then remove the weights and bake for another 5 minutes until lightly golden. Tip: This prevents a soggy bottom.
- While the crust cools, beat the peanut butter, sugar, and eggs together until smooth. Gradually whisk in the heavy cream and vanilla extract until fully incorporated.
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 45-50 minutes, until the filling is set but still slightly wobbly in the center. Tip: A slight wobble ensures a creamy texture once cooled.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
The pie emerges with a silky, rich filling that contrasts beautifully with the flaky crust. For an extra touch, drizzle melted chocolate over the top or serve with a dollop of whipped cream.
Banana Sugar Cream Pie
This luscious Banana Sugar Cream Pie is a delightful twist on the classic, blending the creamy richness of sugar cream with the sweet, mellow flavor of ripe bananas for a dessert that’s both comforting and sophisticated.
Ingredients
- 1 1/2 cups of all-purpose flour
- a pinch of salt
- 1/2 cup of unsalted butter, chilled and diced
- 4-5 tbsp of ice water
- 3 ripe bananas, sliced
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- a splash of vanilla extract
- 2 cups of whole milk
- 3 large egg yolks
- a couple of tbsp of unsalted butter
- a sprinkle of cinnamon for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Add the chilled butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
- Bake for 15-20 minutes until golden. Let it cool completely.
- Arrange the banana slices over the cooled crust.
- In a saucepan, whisk together sugar and cornstarch. Gradually whisk in milk and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes. Tip: A wooden spoon should leave a clear path when dragged across the bottom of the pan.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Pour the filling over the bananas and smooth the top. Chill for at least 4 hours.
- Before serving, sprinkle with cinnamon. Tip: For an extra touch, serve with a dollop of whipped cream.
Creamy and dreamy, this pie offers a velvety texture that contrasts beautifully with the soft bananas beneath. The subtle warmth of cinnamon elevates the flavors, making it a perfect ending to any meal. Try serving it with a drizzle of caramel for an indulgent twist.
Strawberry Sugar Cream Pie
Unveiling the essence of summer, this Strawberry Sugar Cream Pie marries the lush sweetness of ripe strawberries with the velvety richness of cream, all nestled in a flaky, buttery crust. It’s a celebration of simplicity and elegance, perfect for those warm evenings when only a slice of pie will do.
Ingredients
- 1 1/2 cups of fresh strawberries, hulled and sliced
- 1 cup of granulated sugar
- 2 cups of heavy cream
- 1 pre-made pie crust, because we’re all about that easy life
- A splash of vanilla extract
- A pinch of salt, just to balance things out
- 2 tbsp of cornstarch, for that perfect thicken
Instructions
- Preheat your oven to 375°F (190°C) and gently press the pre-made pie crust into a 9-inch pie dish. Crimp the edges for a fancy finish.
- In a medium bowl, toss the sliced strawberries with 1/4 cup of sugar and let them sit for about 10 minutes. This maceration process will draw out their natural juices.
- Whisk together the remaining sugar, heavy cream, vanilla extract, salt, and cornstarch in a large bowl until smooth. Pro tip: Sifting the cornstarch can prevent lumps.
- Arrange the macerated strawberries evenly over the bottom of the pie crust, then slowly pour the cream mixture over them.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A little jiggle in the center is okay—it will firm up as it cools.
- Allow the pie to cool completely on a wire rack, about 2 hours, before slicing. This patience-testing step ensures clean slices.
Silky and decadent, this pie boasts a contrast of textures from the creamy filling to the juicy strawberries and crisp crust. Serve it chilled with a dollop of whipped cream or a sprinkle of fresh basil for an unexpected twist.
Blueberry Sugar Cream Pie
Zesty and vibrant, this Blueberry Sugar Cream Pie is a delightful twist on the classic dessert, combining the tartness of fresh blueberries with the sweet, creamy base that melts in your mouth. Perfect for summer gatherings or a cozy night in, it’s a dessert that promises to impress with its simplicity and depth of flavor.
Ingredients
- 1 1/2 cups of fresh blueberries, plus a handful for garnish
- 1 cup of granulated sugar
- 1/2 cup of heavy cream
- 2 tbsp of cornstarch
- A splash of vanilla extract
- A pinch of salt
- 1 pre-made pie crust, because we’re all about that easy life
Instructions
- Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a decorative touch.
- In a medium bowl, gently toss the blueberries with cornstarch until evenly coated, ensuring no lumps remain for a smooth filling.
- Spread the blueberry mixture evenly over the bottom of the pie crust, creating a vibrant base for the cream layer.
- In another bowl, whisk together the sugar, heavy cream, vanilla extract, and salt until the sugar is fully dissolved, about 2 minutes, for a silky smooth mixture.
- Carefully pour the cream mixture over the blueberries, ensuring it covers them completely without overflowing.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown, rotating the pie halfway through for even baking.
- Let the pie cool completely on a wire rack, about 2 hours, to allow the filling to firm up perfectly.
- Garnish with a handful of fresh blueberries before serving for an extra pop of color and freshness.
Magically creamy with a slight tang from the blueberries, this pie offers a perfect balance of flavors and textures. Serve it chilled with a dollop of whipped cream or enjoy it as is for a truly indulgent experience.
Raspberry Sugar Cream Pie
Gracefully blending the tartness of fresh raspberries with the velvety sweetness of sugar cream, this pie is a summertime delight that promises to dazzle your taste buds and impress at any gathering.
Ingredients
- 1 1/2 cups of fresh raspberries
- 1 cup of granulated sugar
- 2 cups of heavy cream
- 1/4 cup of cornstarch
- A splash of vanilla extract
- A couple of pinches of salt
- 1 pre-made pie crust, 9-inch
Instructions
- Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a decorative touch.
- In a medium bowl, gently toss the raspberries with 1/4 cup of sugar and set aside to macerate for about 10 minutes, allowing the flavors to meld.
- Whisk together the remaining sugar, heavy cream, cornstarch, vanilla extract, and salt in a large bowl until smooth. Tip: Ensure the cornstarch is fully dissolved to avoid lumps in your filling.
- Pour the cream mixture over the raspberries in the pie crust, distributing the berries evenly. Tip: For a marbled effect, lightly swirl the raspberries into the cream with a knife.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool completely on a wire rack before serving to let the filling firm up.
The Raspberry Sugar Cream Pie emerges with a lusciously creamy texture, punctuated by bursts of juicy raspberries. Serve it chilled with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
Lemon Sugar Cream Pie
Zesty and bright, this Lemon Sugar Cream Pie is a delightful twist on the classic dessert, offering a perfect balance of tangy lemon and sweet, creamy filling nestled in a flaky, buttery crust. Ideal for summer gatherings or as a refreshing end to any meal, its vibrant flavor and silky texture are sure to impress.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 3-4 tbsp of ice water
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- A pinch of salt
- 1 1/2 cups of whole milk
- 3 large egg yolks
- 1/2 cup of fresh lemon juice
- 2 tbsp of unsalted butter
- 1 tbsp of lemon zest
- A splash of vanilla extract
- 1 cup of heavy cream
- 2 tbsp of powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/2 cups of flour and a pinch of salt. Add 1/2 cup of cold, cubed butter, and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10 minutes until golden. Let it cool.
- In a medium saucepan, whisk together 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt. Gradually whisk in 1 1/2 cups of milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
- In a separate bowl, whisk 3 egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in 1/2 cup of lemon juice, 2 tbsp of butter, 1 tbsp of lemon zest, and a splash of vanilla extract until smooth.
- Pour the filling into the cooled crust and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, or until set.
- Before serving, whip 1 cup of heavy cream with 2 tbsp of powdered sugar until stiff peaks form. Spread over the pie or pipe decoratively. Tip: For extra flair, garnish with thin lemon slices or a sprinkle of zest.
Rich and creamy with a vibrant lemon tang, this pie’s smooth filling contrasts beautifully with the crisp, buttery crust. Serve chilled with a dollop of whipped cream for a dessert that’s as visually appealing as it is delicious, perfect for those who appreciate a balance of sweet and citrusy flavors.
Orange Sugar Cream Pie
Captivating the senses with its creamy texture and vibrant citrus notes, this Orange Sugar Cream Pie is a delightful twist on the classic dessert, perfect for brightening up any table. Its luscious filling, kissed with the zest of fresh oranges, promises a refreshing finish to your meals.
Ingredients
- 1 1/2 cups of granulated sugar
- 1/4 cup of cornstarch
- A pinch of salt
- 2 cups of whole milk
- 4 large egg yolks, lightly beaten
- A splash of vanilla extract
- The zest of 2 oranges
- 1/4 cup of fresh orange juice
- 2 tbsp of unsalted butter
- A pre-baked 9-inch pie crust
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt to combine.
- Gradually whisk in the whole milk until the mixture is smooth, ensuring no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Reduce the heat to low and cook for an additional 2 minutes, stirring continuously to prevent scorching.
- Remove the saucepan from the heat and quickly whisk in the beaten egg yolks to temper them, ensuring a smooth custard.
- Return the saucepan to low heat and cook for another 2 minutes, stirring constantly, until the custard is thick.
- Off the heat, stir in the vanilla extract, orange zest, orange juice, and butter until fully incorporated and the butter has melted.
- Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set, before serving.
Perfectly balanced between sweet and citrusy, this pie boasts a velvety filling that contrasts beautifully with the crisp crust. For an extra touch of elegance, garnish with thin orange slices or a dollop of whipped cream just before serving.
Mint Chocolate Sugar Cream Pie
Elevate your dessert game with this Mint Chocolate Sugar Cream Pie, a decadent fusion of cool mint and rich chocolate nestled in a velvety cream filling, all encased in a buttery, flaky crust. Perfect for those who cherish the classic combination of mint and chocolate, this pie promises a refreshing yet indulgent experience.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- 4-5 tbsp of ice water
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- A couple of cups of whole milk
- 3 large egg yolks
- A splash of pure vanilla extract
- 1/2 tsp of peppermint extract
- 1/2 cup of semi-sweet chocolate chips
- A handful of fresh mint leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let it cool.
- In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
- In a small bowl, beat the egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in vanilla and peppermint extracts. Tip: Adjust the peppermint extract to taste for a stronger or milder mint flavor.
- Pour the filling into the cooled crust and sprinkle chocolate chips on top. They’ll melt slightly from the heat of the filling—use a knife to swirl them for a marbled effect.
- Chill the pie for at least 4 hours, or until set. Garnish with fresh mint leaves before serving. Tip: For an extra touch, serve with a dollop of whipped cream.
Delight in the contrast of textures, from the crisp crust to the smooth, creamy filling, punctuated by the occasional bite of melted chocolate. The mint offers a refreshing counterpoint to the sweetness, making each slice a balanced indulgence. Serve chilled for a dessert that’s as visually striking as it is delicious.
Salted Caramel Sugar Cream Pie
Only the most indulgent desserts can claim to balance richness with a whisper of sophistication, and this salted caramel sugar cream pie does so with effortless grace. Its velvety filling and buttery crust are a testament to the beauty of simplicity, elevated by a hint of sea salt that dances on the palate.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1/2 cup of unsalted butter, chilled and diced
- 3-4 tbsp of ice water
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- 2 tbsp of unsalted butter
- A generous pinch of sea salt
- 1 1/2 cups of whole milk
- 3 large egg yolks
- 1/4 cup of cornstarch
- 1 tsp of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 1 1/2 cups of flour and a pinch of salt. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let it cool.
- For the caramel, combine 1 cup of sugar and 1/4 cup of water in a saucepan over medium heat. Cook without stirring until it turns a deep amber color, about 10 minutes.
- Carefully whisk in the heavy cream, then add 2 tbsp of butter and a pinch of sea salt, stirring until smooth. Pour into the cooled crust and spread evenly.
- In another saucepan, heat the milk until just simmering. In a bowl, whisk together the egg yolks, cornstarch, and remaining sugar. Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.
- Pour the custard over the caramel layer and smooth the top. Chill the pie for at least 4 hours, or until set.
Every bite of this pie offers a harmonious blend of creamy custard and rich caramel, with the crust providing a perfect textural contrast. Serve it chilled with a drizzle of extra caramel or a sprinkle of flaky sea salt for an extra touch of elegance.
Spiced Sugar Cream Pie
Amidst the bustling flavors of the season, this Spiced Sugar Cream Pie emerges as a serene delight, blending the warmth of spices with the creamy sweetness that melts effortlessly on the palate.
Ingredients
- 1 1/2 cups of heavy cream, because richness is key
- 3/4 cup of granulated sugar, for that perfect sweetness
- 1/4 cup of cornstarch, to thicken things up nicely
- A splash of vanilla extract, for a hint of aromatic bliss
- A couple of pinches of ground cinnamon and nutmeg, to spice it up
- 1 pre-baked pie crust, because we’re all about that flaky base
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the pie.
- In a medium saucepan, whisk together the heavy cream, granulated sugar, and cornstarch over medium heat until the sugar dissolves. Tip: Keep the heat medium to avoid scorching.
- Continue whisking for about 5 minutes until the mixture thickens to a custard-like consistency. Tip: A smooth, lump-free texture is what we’re aiming for.
- Remove from heat and stir in the vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the spiced cream mixture into the pre-baked pie crust, smoothing the top with a spatula.
- Bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The pie will continue to set as it cools, so don’t overbake.
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to fully set.
Zesty yet comforting, this pie offers a velvety texture that contrasts beautifully with the crisp crust. Serve it chilled with a dusting of cinnamon or a dollop of whipped cream for an extra indulgent touch.
Conclusion
Outstanding! This roundup of 18 Delicious Sugar Cream Pie Recipes offers a treasure trove of sweet, creamy delights perfect for any occasion. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s a recipe here to inspire you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!
