Creamy Amish Sugar Cream Pie made with white sugar, half-and-half cream, whipping cream, butter, and vanilla. An easy, decadent dessert.
I can’t even look at an Amish Sugar Cream Pie without getting this goofy grin on my face. It takes me straight back to a random road trip I took with my best friend, Kelly, when we were barely out of college. We had zero plans other than to follow random signs for antique shops and bakeries. And of course, we got lost—multiple times. But one particular wrong turn led us to this tiny Amish bakery that smelled like pure heaven. The kind of place that just feels cozy the second you walk in.
Kelly, with her relentless sweet tooth, spotted the pies immediately and insisted we grab a slice to go. But who were we kidding? We sat right down and ate the whole thing. This Amish Sugar Cream Pie was like nothing I’d ever tasted. Creamy, buttery, just the right amount of sweetness—like it had been made by someone’s grandma with a deep love for dairy.
Fast forward to now, and I make this pie whenever I’m feeling a little nostalgic or just need something comforting. It’s not exactly the same as the bakery’s pie (I doubt they’d hand over the exact recipe), but it’s close enough to bring me back to that cozy little spot every single time.
Why You’ll Love This Amish Sugar Cream Pie Recipe?
So, why all the hype about this Amish Sugar Cream Pie recipe? Oh, let me count the ways:
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Rich, Creamy Goodness: The combo of half-and-half and whipping cream makes this pie impossibly creamy. It’s like velvet, but, you know, edible.
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Simple Ingredients, Big Flavor: No fancy stuff here. Just pantry staples working some kind of magic together.
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Old-School Charm: It’s like a dessert time capsule. Every slice feels like you’re digging into a bit of history.
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Perfect Balance: Sweet, but not cloying. Rich, but not over-the-top. Just good, honest pie.
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Total Crowd-Pleaser: Whether you’re serving it at a holiday dinner or just for a cozy night in, it always hits the spot.
Ingredient Notes:
Alright, let’s break down why each ingredient plays a key role in making this pie just so… dreamy.
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White Sugar: Your classic sweetener. It’s like the bass line in a good song—setting the stage without stealing the show.
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Half-and-Half Cream & Whipping Cream: Together, they create that luscious, creamy texture that makes this pie so darn irresistible.
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Brown Sugar: Adds a deeper, caramel-like flavor that white sugar just can’t achieve on its own. It’s like the secret ingredient that makes people go, “What is that amazing taste?”
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Cornstarch: The thickener. It pulls everything together without making the filling too heavy.
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Butter or Margarine: Use butter if you can—it adds a rich, authentic flavor. But hey, margarine works too if you’re in a pinch.
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Vanilla: Just a splash, but wow, does it make a difference. It adds warmth and depth that ties all the flavors together.
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Cinnamon & Nutmeg: The sprinkle on top. It’s like a cozy little blanket for your taste buds.
How To Make Amish Sugar Cream Pie?
Making this pie is super straightforward. And honestly? The hardest part is waiting for it to cool.
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Combine Ingredients:
Grab a medium saucepan and stir together the white sugar, salt, half-and-half, and whipping cream. Heat it over medium heat until it starts to bubble. Keep stirring. Nothing worse than scorched cream, trust me.Want To Save This Recipe?
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Prepare the Thickener:
In a separate saucepan, combine the brown sugar and cornstarch. Slowly whisk in the hot cream mixture. It’ll thicken up almost like magic. -
Add Butter and Cook:
Add the butter and keep stirring over medium heat. After about 5 minutes, it should be thick and creamy. Toss in the vanilla for that final touch of warmth. -
Pour and Sprinkle:
Pour the creamy goodness into an uncooked pie shell. Sprinkle with cinnamon and nutmeg for that classic touch. -
Bake:
Bake at 375°F for about 25 minutes. The filling should be mostly set, but still with a slight jiggle in the middle. It’ll firm up as it cools. -
Cool and Enjoy:
Let it cool completely before slicing. I know, the wait is torture. But cutting into it too soon? Total disaster. Been there.
Storage Options:
If you somehow don’t devour the whole pie in one sitting, you can store it in the fridge for up to 4 days. Just cover it with plastic wrap or foil. And yep, you can even freeze it—just wrap it tightly and thaw in the fridge before serving.
Variations and Substitutions:
Feeling adventurous? Here are a few ways to switch things up:
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Go Dairy-Free: Swap out the half-and-half and whipping cream for coconut or almond milk. The flavor will be different but still delicious.
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Add Maple Syrup: For a richer, cozier vibe, drizzle a bit of maple syrup into the filling before baking.
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Try a Different Crust: A graham cracker crust or even a chocolate cookie crust adds a fun twist.
What to Serve with Amish Sugar Cream Pie?
This pie is amazing on its own, but if you want to get fancy:
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Top with Fresh Berries: They add a tart, refreshing contrast to the sweetness.
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Pair with Coffee or Hot Cocoa: It’s like a hug in dessert form.
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Add a Dollop of Whipped Cream: Because more cream is always a good idea.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! It actually tastes even better after a night in the fridge.
Can I use margarine instead of butter?
Sure! Butter adds a richer flavor, but margarine will still do the trick.
What if I don’t have cinnamon and nutmeg?
Skip them if you have to, but they really do add that extra something special.
So, there you have it—Amish Sugar Cream Pie. It’s one of those desserts that feels like a warm hug. And honestly, don’t stress if it doesn’t turn out picture-perfect. It’s all about that creamy, comforting goodness. Give it a shot and let me know what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Sugar Cream Pie Recipe
Ingredients
For the Pie Filling:
- 3/4 cup white sugar
- 1/8 teaspoon salt
- 2 cups half-and-half cream
- 1/2 cup whipping cream
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 cup unsalted butter or margarine, if preferred
- 1 teaspoon vanilla extract
For the Topping (Optional):
- Ground cinnamon for sprinkling
- Ground nutmeg for sprinkling
For the Pie Shell:
- 1 unbaked pie shell homemade or store-bought
Instructions
Prepare the Oven and Pie Shell:
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven. Place the unbaked pie shell on a baking sheet to catch any spills.
Combine Ingredients:
- In a medium saucepan, combine white sugar, salt, half-and-half cream, and whipping cream. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Thicken the Mixture:
- In a separate saucepan, whisk together brown sugar and cornstarch. Gradually pour in the hot cream mixture, whisking continuously to avoid lumps.
Add Butter and Cook:
- Incorporate the butter into the mixture and continue cooking over medium heat for approximately 5 minutes, whisking constantly until the mixture thickens to a smooth, creamy consistency.
Simmer and Add Vanilla:
- Simmer the mixture for an additional minute, then stir in the vanilla extract. Remove from heat.
Pour and Sprinkle:
- Pour the creamy mixture into the prepared, unbaked pie shell. If desired, sprinkle the top with ground cinnamon and nutmeg for extra warmth and flavor.
Bake the Pie:
- Transfer the pie to the preheated oven and bake for 25 minutes, or until the filling is mostly set but still slightly jiggly in the center.
Cool and Serve:
- Remove the pie from the oven and allow it to cool completely before slicing. The filling will continue to set as it cools.
Enjoy:
- Serve the pie at room temperature or chilled. It pairs wonderfully with fresh berries or a dollop of whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
