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sugar cream pie

  • Prep Time20-25 minutes
  • Prepare dinner Time15-20 minutes
  • Serving3

This Sugar Cream Pie is so wonderful! It has a custard filling that’s to die for.


Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups Milk
1/2 cup butter
1 tsp vanilla extract
1/4 tsp floor cinnamon


Step 1

Preheat oven to 450°. On a calmly floured floor, roll dough to a 1/8-in.-thick circle; switch to a 9-in. pie plate. Trim crust to 1/2 in. past rim of plate; flute edge. Refrigerate half-hour.

Step 2

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or raw rice. Bake on a decrease oven rack till edge is gentle golden brown, 15-20 minutes. Take away foil and weights; bake till backside is golden brown, 3-6 minutes longer. Cool on a wire rack. Cut back oven setting to 375°.

Step 3

In the meantime, in a big saucepan, mix sugar and cornstarch; stir in milk till easy. Convey to a boil. Cut back warmth; cook dinner and stir 2 minutes or till thickened and bubbly. Take away from warmth; stir in butter and vanilla

Step 4

Switch to crust; sprinkle with cinnamon. Bake till golden brown, 15-20 minutes. Cool on a wire rack; refrigerate