Recipe Background
Sugar Cream Pie is a sweet, fluffy treat that you'll want to bake on repeat; it's just as enchanting as the name suggestions. The flaky, tender, buttery crust will make indulging a must. The filling– infused with vanilla and cinnamon and with a delightfully creamy texture–causes this dessert to be oh, so dreamy. So grab a fork and a slice; Sugar Cream Pie will make you feel real nice.
Sugar Cream Pie is a sweet, fluffy treat that you'll want to bake on repeat; it's just as enchanting as the name suggestions. The flaky, tender, buttery crust will make indulging a must. The filling– infused with vanilla and cinnamon and with a delightfully creamy texture–causes this dessert to be oh, so dreamy. So grab a fork and a slice; Sugar Cream Pie will make you feel real nice.
Ingredients
- dough for a single-crust pie pre-made or homemade, of your preference
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups milk 2%
- 1/2 cup butter cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Directions
- On a lightly floured surface, roll the pie crust dough out into a 1/8-inch-thick circle.
- Transfer the rolled pie crust dough to a 9-inch pie plate.
- Trim the crust to 1/2-inch beyond the rim of the pie plate and flute the edge.
- Refrigerate for 30 minutes, uncovered.
- Preheat the oven to 450 degrees F.
- Line the un-pricked pie crust with a double layer of foil.
- Over the foil, fill the pie crust with pie weights, dried beans, or uncooked rice to ensure the pie bakes flat.
- Bake the pie crust on the lower oven rack until the edge is a light golden-brown, about 15-20 minutes.
- Carefully remove the foil and weights from the pie crust and bake until the bottom is golden-brown, about 3-6 minutes.
- Take the pie crust out of the oven and cool on a wire rack.
- Reduce the oven temperature to 375 degrees F.
- While the pie crust is cooling, in a large saucepan over medium-high heat, combine the sugar and cornstarch.
- Stir in the milk until the sugar mixture is smooth.
- Bring the sugar mixture to a boil.
- Reduce the heat.
- Cook and stir until thickened and bubbly, about 2 minutes.
- Remove the sugar mixture from the heat and stir in the butter and vanilla extract.
- Pour the filling into the cooled pie crust.
- Sprinkle the filling with the ground cinnamon.
- Place the pie in the oven and bake until golden brown, about 15-20 minutes.
- Take the pie out of the oven and let it cool on a wire rack for about 20 minutes.
- Refrigerate until the pie is chilled.
- Slice!
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