Sugar Cream Pie Recipe

I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great! Some words to the wise: Cook sugar/half&half mixture on medium to medium high, but don't let it burn and don't stop stirring! For those of you who couldn't get it to turn, keep stirring and be patient, as it takes a little time to happen, but when it does, it's magic! And when they say "Watch Carefully when it's under Broiler", they mean it! It could take as little as twenty or thirty seconds to bubble. (I left mine in for one minute and it burned the butter covering so I had to fix it.)

5 stars for the recipe, but 3 stars for directions. Luckily, other reviewers left tips and advice which helped immensely. I used the ingredients listed, except I used brown sugar in place of the cinnamon on the top. I cooked the filling on medium until it began to bubble throughout and it thickened up to the consistency of pie filling (thicker than pudding), about 15 minutes total. I poured it into the baked pie shell, scattered tiny pats/shavings of butter across and then spread a thin layer of brown sugar across the entire top. I baked it for 25 minutes @ 325 like another reviewer suggested, then I placed a pie shield over the crust and put it under the broiler on the 2nd rack from the top (DO NOT use the top rack!! I learned the hard way that this pie scorches in SECONDS). It only takes 20-60 seconds to brown the top so it's bubbly and browned, yet not burned. Definitely keep an eye on it while it's broiling and be sure to cover the crust to prevent burning. You could skip the broiling altogether, but I wanted the brown sugar to caramelize and give a crunchiness. Once it was sizzling all across the top I took it out, & once cool enough I covered & refrigerated to take to a dinner the next day. It was served @ room temp and when sliced held its shape perfectly. It tasted somewhat custard-like, minus the egginess, & had a rich vanilla cream taste, like a firm vanilla pudding. I'll make this again for sure, sometimes just as a pudding, the filling is SO tasty warm.

I have been making this recipe for five years now and it has earned its place in my family cookbook. I no longer bother with a pie crust but serve it as a custard. I have always used heavy cream. This makes it very rich but perfect for spooning over fruit. I have used it over peaches, apricots, strawberries and tinned boysenberries and blackberries. For a really elegant dessert cover the base of a dish with tinned berries and a little syrup from the can, then cover in the custard and swirl so the colour comes through. I served that for a wedding and had everyone remark on how delicious it was and ask what was in it. Another great adaption is to stir 1/4 to 1/2 a cup of Malibu into it. It adds a lovely coconut flavour. If you have trouble with it sticking to the bottom of your pot and burning, cook it in a double-boiler. And if it doesn't thicken enough, add more cornflour (mix it with a little cream first). It won't affect the taste. It is still delicious if you skip the broiling stage. For brown sugar cream pie, increase the sugar to one cup of packed brown sugar and reduce the cornstarch by a spoonful.

I had never heard of this pie either but am a Vanilla-Fiend, so it sounded scrumptious! Turned out perfectly and filled 9" pie pan. After reading other reviewer's comments I made a couple of additions/changes: used 1/2 brown sugar, 1/2 white and added extra 1/4 c of white as I LOVE sweet things! Used 1 cup heavy cream from fridge and the rest of the 1 1/4 c was whole milk. Cooked in HEAVY saucepan on med+ heat stirring constantly with silicone-covered whisk and at near boil it thickened beautifully!! Perfection! Sprinkled top with melted butter and white and brown sugars for creme brulee-type crust. Cooled in fridge for a couple hours til I couldn't stand the wait anymore and it cut cleanly and left the pan in a perfect slice! The whole thing was wildly tasty goodness! Next time I think I'll skip the crust entirely - Not necessary and detracts from supreme creaminess of filling. No cinnamon used, as I wanted vanilla to shine (which it did). New favorite dessert!!

Best change to make:Start with butter in sauce pan with a little sugar and brown /caramelize the butter, just make sure you have the half n half ready to go so you can dump it in as soon as the butter is browned. Stir that a little before you dump in the sugar cornstarch mixture (definitely mix those two together first so you get a smooth consistency). Browning the butter adds a nice richness to the flavor

This was delicious! I did sprinkle 1 tsp of nutmeg in the with the filling and upped the vanilla to 1 1/2 Tbsp. I served this for a Christmas party in mini pie pans for individual potions for my guests. They loved it.

I had never heard of a sugar cream pie, but I love custards and decided to make it yesterday. I decided to do a coconut version and added 1/2 C shredded coconut to the custard along with the vanilla. Then, after topping the pie with the butter, and cinnamon, I added 1/2 C coconut on top and broiled it for a minute or two to bubble the butter and toast the coconut. Do not broil too close to the flame, as the coconut burns quickly! The pie came out incredibly light and absolutely delicious! Easy too!

I'm from Indiana and my grandmother was famous for her sugar cream pie. Here are some tips to make it turn out. Substitute flour for the cornstarch-it will thicken up no matter how long you stir it-and let it boil and thicken up on the burner (while you stir it) until it thickens and is creamy. Grandma never used the cinnamon or the vanilla (it evaporates anyways) and she used 2 1/2 cups of cream or evaporated milk. Bake at 325 for about 30 minutes on a cookie sheet and be careful to watch it the last five minutes so it doesn't start boiling over and ruining the pie. Once it starts to boil, take it out, it's done. Cool completely before cutting and enjoy!

Really Good! Pie. Made on vacation in an unknown kitchen and it came out perfect. Great the next day cold from the frige. Compliments from the landlords. Did not drizzle all that butter on top. Dotted with just a few small pieces of butter. Then baked for 12 minutes on the lower rack in the oven at 350 degrees instead of broiling (afraid of ruining the crust). It bubbled in the oven and came out perfect as far as I'm concerned. Solid in the middle, creamy. Loved the cinnamon instead of nutmeg flavor. Will make again and again.

My husband tends to not tell me things until the last minute. I was working on homework when I got the text from one of his co workers saying they were having a bake sale the next morning and asked what he was taking. What? Umm, I had not been to the store in a week, it is nine o'clock at night, and my ingredients are almost nothing. So then I remembered a recipe I used to make when I was younger. Yup, born and raised in Indiana. Sugar Cream pie it has hardly anything in it and cooks up fast. Done and done. I couldn't think of the exact measurements so I found this recipe and based mine off it. The only things I did different was I used real vanilla bean, three cracked cardamon seeds, and I topped it with Sugar a couple raspberries and torched it. Oh and doubled it. The pies turned out awesome, set up in no time, and placed in the fridge.

I doubled the vanilla. And used pillsbury premade crust. I baked the crust (lined with parchment paper and filled with dry rice) with an apple pie so 15 minutes at 425 and 35 minutes at 350. The crust came out very flaky but with some small cracks in the bottom. My time under the boiler was about 40 seconds.

I've never heard of or tried this pie before. It sounds like it tastes like or similar to custard or creme brulee...?! Also, I wonder how this would turn out using a flavored cream as opposed to plain unflavored cream/half and half?! Has anyone ever tried doing this with a flavored cream before?

I love that this pie uses things that you would normally have in your cupboards / fridge - it makes it the perfect dessert to whip up when you need a dessert fairly quickly. If you cook the liquid until it is thick like custard (or pudding) then you shouldn't have any issues with runny filling.

Make this all the time. It’s my go to dessert for family holidays or special occasions.

Easy to follow and came out perfect.

While it was described as vanilla pudding pie, and that's is exactly what it is, it is not a sugar cream pie.

I doubled the vanilla. And used pillsbury premade crust. I baked the crust (lined with parchment paper and filled with dry rice) with an apple pie so 15 minutes at 425 and 35 minutes at 350. The crust came out very flaky but with some small cracks in the bottom. My time under the boiler was about 40 seconds.

This is a softer sugar cream pie, as compared to the dense ones that many of us Hoosiers know -- but I love it. It's easy to make (but keep stirring and be patient) and tastes great. Yes, half and half is a must, unless you are making an emergency pie for your teenager who asked so nicely, and then 2% milk works, too, if not a little softer than planned. This is my go-to sugar cream pie. Sorry, Mrs. Wick, you're still #1 but I like this better.

Growing up in Indiana this has always been my favorite pie and my Aunt Carmel made them the best, but now being more than 3,000 miles away no more pies😔. So thank you for this easy and delicious recipe that I can make anytime.🥰

This is the first time I ever made a sugar cream pie. It turned out great! I will be making this a lot in the future. I made it exactly as directed.