Growing up, sugar cream pie was a staple at all our family gatherings. Grandma Edna’s recipe was the stuff of legends – a flaky, buttery crust filled with a silky, vanilla-infused custard that melted in your mouth. The aroma alone would transport me back to those cozy Sunday afternoons at her place, gathered around the table, laughing and sharing stories over slices of her famous sugar cream pie.
It’s no wonder this unassuming dessert holds such a special place in my heart. There’s just something so comforting and nostalgic about that perfect balance of sweet and creamy. And now, I’m thrilled to share Grandma’s sugar cream pie recipe with you, so you can experience that same joy in your own kitchen.
Why This Sugar Cream Pie Recipe Will Become Your Go-To
This sugar cream pie recipe is truly a labor of love, but I promise it’s worth every minute. Grandma’s secret? Slow-cooking the custard filling to create an incredibly rich, velvety texture that simply can’t be achieved any other way. And the flaky, buttery crust? It’s the perfect complement to that luscious filling, melting away to reveal layer after layer of decadence.
But what really sets this sugar cream pie recipe apart is the attention to detail. From tempering the eggs just right to ensuring the perfect baking time, every step is carefully considered to deliver a dessert that’s truly out of this world. Trust me, one bite and you’ll be hooked – this sugar cream pie recipe is destined to become a new family favorite.
The Secret Behind Perfect sugar cream pie recipe
The secret to this sugar cream pie recipe’s success lies in the slow, gentle cooking of the custard filling. Most traditional recipes call for a quick stovetop method, but Grandma knew that taking the time to slowly heat the mixture creates a far superior texture. By gradually bringing the ingredients to a simmer and stirring constantly, you end up with a filling that’s incredibly smooth and creamy, without any risk of curdling or scrambling.
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Sugar Cream Pie Recipe
- Total Time: 55
- Yield: 8
Description
Indulge in the rich, creamy decadence of this classic sugar cream pie recipe. With a buttery, flaky crust and a silky smooth filling, this dessert is sure to satisfy your sweet tooth.
Ingredients
– 1 pre-made pie crust
– 1 cup white sugar
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F (175°C).
2. – In a large bowl, whisk together the sugar, melted butter, heavy cream, eggs, vanilla, and salt until well combined.
3. – Pour the filling into the pre-made pie crust.
4. – Bake for 40-45 minutes, or until the center is set and the edges are golden brown.
5. – Allow the pie to cool completely before slicing and serving.
Notes
– For a richer flavor, use half-and-half or a combination of heavy cream and whole milk.
– Experiment with different types of sugar, such as brown sugar or a mix of white and brown.
– Serve chilled or at room temperature, with a dusting of powdered sugar or a dollop of whipped cream, if desired.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
And speaking of the filling, let’s talk about those flavors. Grandma’s recipe calls for a generous dose of vanilla extract, which pairs beautifully with the rich, buttery crust. But the real star is the sugar – a perfect balance of sweet and caramelized that takes this sugar cream pie recipe to the next level.
Essential Ingredients You’ll Need
To make Grandma’s famous sugar cream pie recipe, you’ll need:
Unsalted butter: The foundation of the flaky, buttery crust.
Granulated sugar: For sweetening the custard filling.
Heavy cream: This is what gives the filling its velvety, luscious texture.
Whole eggs: Essential for binding and thickening the custard.
Vanilla extract: Adds that signature flavor that takes this sugar cream pie recipe over the top.
All-purpose flour: For the crust, which needs to be sturdy enough to hold the rich filling.
Salt: A small pinch helps balance the sweetness and enhance the other flavors.
Step-by-Step sugar cream pie recipe Instructions
Preparing your sugar cream pie recipe is a multi-step process, but don’t let that intimidate you. With a little planning and attention to detail, you’ll be rewarded with a dessert that’s truly worthy of all the effort.
First, you’ll need to make the crust. This is a crucial component, as it needs to be flaky and sturdy enough to support the creamy filling. Once the dough is made and chilled, you’ll blind bake the crust to ensure it’s fully cooked before adding the custard.
Next, it’s time to tackle the filling. This is where Grandma’s slow-cooking method comes into play. You’ll slowly heat the cream, sugar, and eggs over low heat, stirring constantly, until the mixture thickens to a luxurious, pudding-like consistency. The key is to be patient and resist the urge to rush this step – trust me, it’s well worth the wait.
Finally, you’ll assemble the pie and bake it to perfection. Keep a close eye on the crust to make sure it doesn’t over-brown, and give the filling ample time to set up. Once it’s cooled, you’ll be rewarded with a sugar cream pie that’s nothing short of sublime.
1- Make the pie crust dough and chill it for at least 30 minutes.
2- Roll out the dough and carefully transfer it to a 9-inch pie plate. Crimp the edges and use a fork to prick the bottom.
3- Blind bake the crust at 400°F for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden brown.
4- In a medium saucepan, whisk together the heavy cream, sugar, eggs, and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 15-20 minutes.
5- Pour the custard filling into the pre-baked pie crust and smooth the top.
6- Bake the assembled pie at 350°F for 30-35 minutes, until the center is just set. Allow to cool completely before slicing and serving.
Pro Tips for Success
One of the most common mistakes with sugar cream pie is over-baking the custard, which can result in a grainy, weepy filling. To avoid this, keep a close eye on the pie during the final baking stage and don’t be afraid to pull it out of the oven a little early. The filling will continue to set as it cools.
Another tip is to use high-quality vanilla extract – it really makes a difference in the overall flavor of the pie. And if you want to take things up a notch, try adding a touch of cinnamon or nutmeg to the custard for a little extra warmth and complexity.
Finally, be sure to let the pie cool completely before slicing. This allows the filling to set up properly and ensures a clean, beautiful presentation when you serve it.
Serving and Storing Your sugar cream pie recipe
One of the best things about this sugar cream pie recipe is how versatile it is. It’s the perfect dessert for any occasion, from cozy family gatherings to elegant dinner parties. And the flavor pairs beautifully with a wide range of beverages, from strong coffee to a glass of chilled Riesling.
For a classic pairing, I love to serve a slice of sugar cream pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the cold, creamy toppings against the rich, velvety filling is simply divine.
Perfect Pairings for sugar cream pie recipe
As for storage, this sugar cream pie recipe actually keeps quite well. You can refrigerate it for up to 5 days, or freeze it for up to 2 months. When you’re ready to serve, simply thaw it in the fridge overnight and enjoy. Just be sure to cover the pie tightly to prevent the crust from drying out.
Storage and Make-Ahead Tips
If you want to get a head start, you can even make the crust and filling in advance. The crust dough can be refrigerated for up to 3 days or frozen for up to 3 months, while the custard filling can be made a day or two ahead and stored in the fridge until you’re ready to assemble the pie.
Variations and Dietary Adaptations for sugar cream pie recipe
While Grandma’s classic sugar cream pie recipe is pretty darn perfect as-is, there are plenty of ways to put your own spin on it. One of my favorite variations is to add a touch of bourbon or brandy to the filling for a boozy twist. Or, for a seasonal take, you could swirl in some pureed pumpkin or apple butter.
Creative sugar cream pie recipe Variations
If you’re looking to make this sugar cream pie recipe a little more diet-friendly, there are a few easy substitutions you can try. For a gluten-free version, simply use a gluten-free pie crust mix or make your own with a blend of gluten-free flours. And for a dairy-free option, you can swap out the heavy cream for full-fat coconut milk and use vegan butter in the crust.
Making sugar cream pie recipe Diet-Friendly
No matter how you customize it, this sugar cream pie recipe is sure to be a hit. So go ahead and get creative – the possibilities are endless!
Frequently Asked Questions
Q: Can I use a store-bought pie crust instead of making my own?
A: Absolutely! Using a pre-made crust is a great time-saving option. Just be sure to follow the package instructions for blind baking before adding the filling.
Q: How long does the custard filling need to cook on the stovetop?
A: The key is to cook the custard over low heat, stirring constantly, until it thickens to a pudding-like consistency – this usually takes 15-20 minutes. Be patient and resist the urge to rush this step, as it’s crucial for achieving the perfect velvety texture.
Q: Can I make this sugar cream pie recipe ahead of time?
A: Yes! The crust dough and custard filling can both be made a day or two in advance. Just store the crust dough in the fridge and the filling in an airtight container. When you’re ready to assemble, simply blind bake the crust and pour in the pre-made filling.
Q: How many servings does this sugar cream pie recipe make?
A: This recipe will yield one 9-inch pie, which can be sliced into 8-10 servings, depending on how generously you cut the pieces.
Q: What should I do if the crust starts to over-brown during baking?
A: If you notice the crust is browning too quickly, simply cover the edges with foil or a pie crust shield to prevent further browning. This will allow the filling to finish cooking without the crust burning.
Conclusion
There’s a reason why sugar cream pie has been a beloved classic for generations – it’s simply unbeatable. With its flaky, buttery crust and luscious, vanilla-infused custard filling, this dessert is the stuff that dreams are made of.
And now, with Grandma Edna’s foolproof recipe in your arsenal, you can experience that same nostalgic joy in your own kitchen. So what are you waiting for? Gather your ingredients, clear some space on the counter, and get ready to bake up a slice of pure heaven. I can’t wait to hear how your sugar cream pie turns out!