Indulge in the creamy goodness of this Old Fashioned Sugar Cream Pie Recipe made with white sugar, heavy cream, butter, and cinnamon. Pure comfort in every bite.
You ever have one of those days where all you want is something sweet and comforting that reminds you of simpler times? That’s where this Old Fashioned Sugar Cream Pie Recipe comes in for me. I stumbled across it during one of those lazy Sunday afternoons when my kids were actually playing nicely together (rare, I know) and I had some time to rummage through old recipe cards.
It was one of those stained, wrinkled cards tucked away in my grandmother’s little tin box—the one she used to keep wedged in the back of her pantry like some sort of family treasure chest. The handwriting was barely legible, and I couldn’t help but laugh at the little note scribbled at the bottom: “Beat the heck out of the ingredients. And don’t overbake—unless you’re in the mood for pie jerky.”
That’s my grandma for you—she was a no-nonsense kind of woman who believed baking should be fun, forgiving, and above all, delicious. So, I gave it a shot. And I have to admit, the first time was a bit of a mess. I may or may not have used margarine instead of butter. But even with all the hiccups, it was still incredible. Creamy, sweet, and with just the right touch of cinnamon.
I think part of the magic is how ridiculously simple it is. Just mix, pour, bake, and hope for the best. It’s like a little baking adventure every time. And now, years later, it’s become one of those go-to recipes whenever I need a guaranteed crowd-pleaser. But mostly, I make it when I’m feeling nostalgic for grandma’s kitchen, where everything was a little messy, but always, always comforting.
Why You’ll Love This Old Fashioned Sugar Cream Pie Recipe?
What makes this Old Fashioned Sugar Cream Pie Recipe such a keeper? Well, apart from the fact that it’s like biting into pure, creamy bliss, here’s why it stands out:
-
Foolproof Simplicity: Seriously, you don’t have to be some kind of baking wizard to make this. Just mix everything, pour, and bake. That’s it.
-
Classic Comfort: This pie just oozes nostalgia. The kind of dessert you can picture cooling on a windowsill in some quaint farmhouse. It’s a taste of simpler, cozier times.
-
Velvety Texture: Thanks to the heavy cream and butter, this pie has that silky, melt-in-your-mouth feel that leaves you wanting another slice… and another.
-
Versatile Serving Options: Serve it warm, cold, with whipped cream, or a scoop of ice cream—there’s no wrong way to enjoy this pie.
-
Perfect for Any Occasion: Whether you’re whipping it up for a holiday dinner or just a random Tuesday treat, it fits the bill every single time.
Ingredient Notes:
This Old Fashioned Sugar Cream Pie Recipe uses simple, straightforward ingredients. Nothing fancy, just good old-fashioned pantry staples that come together to create something magical.
-
Pie Shell: Store-bought is fine, but if you want to get fancy, go ahead and make your own. Whatever works for you!
-
White Sugar: Basic but essential. This pie is all about sweetness, so go ahead and embrace it.
-
Egg: Just one. But it’s crucial for that creamy, custard-like consistency.
-
Half-and-Half Cream & Heavy Whipping Cream: These two work together to give the pie that luxurious, velvety texture. If you’re feeling daring, you could even try using all heavy cream for extra decadence.
-
Butter: Because butter makes everything better. Melted and mixed right in for rich, creamy goodness.
-
Cinnamon: Just a sprinkle on top, but it makes all the difference. Adds a cozy warmth that pairs perfectly with the creamy filling.
How To Make Old Fashioned Sugar Cream Pie?
Alright, let’s dive in. Here’s how you make this dreamy, old-school pie:
-
Preheat Oven: Start by preheating your oven to 350°F (175°C). No one likes a cold oven when pie’s on the line.
Want To Save This Recipe?
-
Blend Ingredients: Throw your sugar, egg, half-and-half, flour, whipping cream, and melted butter into a blender. Blend until it’s all silky smooth. Honestly, the easier the better, right?
-
Pour and Sprinkle: Pour that creamy mixture right into your pie shell. Give it a little shake to even it out, then sprinkle cinnamon on top. It’s the secret touch that makes this pie feel like a cozy hug.
-
Bake: Pop it in the oven for about 60 to 70 minutes. You want the center to be mostly set but still have a little jiggle. Kind of like a good cheesecake—firm, but with a little wiggle room.
-
Cool and Serve: Let the pie cool completely before slicing. It’s torture, I know, but totally worth it.
Storage Options:
-
Fridge: Store any leftovers (if you have them!) in the refrigerator for up to 4 days. Cover it with plastic wrap or foil to keep it fresh.
-
Freezer: Want to save some for later? Wrap the pie tightly in plastic wrap and foil, then pop it in the freezer for up to a month. Thaw overnight in the fridge before serving.
Variations and Substitutions:
-
Nutmeg: Add a pinch for a warmer, more complex flavor.
-
Brown Sugar: Swap white sugar for brown sugar if you want a caramel-like depth.
-
Gluten-Free: Use a gluten-free pie crust and swap the flour for a gluten-free blend.
-
Dairy-Free: Coconut cream makes an interesting twist—rich and flavorful with a hint of coconut.
What to Serve with Old Fashioned Sugar Cream Pie?
-
Whipped Cream: Pile it high for a classic combo.
-
Vanilla Ice Cream: Because why not?
-
Fresh Berries: Strawberries, raspberries—anything that adds a little tartness to balance the sweetness.
-
Coffee or Tea: Perfect for breakfast, because who says you can’t eat pie for breakfast?
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely. In fact, it tastes even better after chilling overnight.
Can I use a graham cracker crust instead?
Sure! It’ll add a nice crunch and a touch of sweetness.
How do I know when the pie is done?
Look for that slight jiggle in the center. It’ll firm up more as it cools.
And there you have it! My Old Fashioned Sugar Cream Pie Recipe—simple, sweet, and straight from the heart. Try it out, and hey, don’t be shy about coming back and telling me how it went. Better yet, drop a photo if you can. Can’t wait to hear from you!
<Remember it later>
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:
Old Fashioned Sugar Cream Pie Recipe
Ingredients
For the Pie Crust:
- 1 9-inch pie shell, pre-baked and cooled
For the Filling:
- 1 cup white granulated sugar
- 1 large egg
- ½ cup half-and-half cream
- 3 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 2 tablespoons butter melted
- ½ teaspoon ground cinnamon for sprinkling
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Ensure the oven is thoroughly heated before proceeding.
Prepare the Filling:
- In a blender, combine the white sugar, egg, half-and-half cream, flour, heavy whipping cream, and melted butter. Blend until the mixture achieves a smooth, uniform consistency. This blending process is essential to ensure that the ingredients are well-integrated.
Assemble the Pie:
- Pour the prepared filling mixture into the pre-baked pie shell. Gently tap the pie shell on the counter to eliminate any air bubbles that may be trapped. Sprinkle the surface evenly with ground cinnamon. The cinnamon will add a warm, aromatic note to the final product.
Bake the Pie:
- Place the pie in the preheated oven and bake for 60 to 70 minutes. Monitor the pie closely during the last 10 minutes of baking to prevent overcooking. The pie is ready when the center is set but retains a slight jiggle.
Cool and Serve:
- Allow the pie to cool completely on a wire rack before slicing. This step ensures that the filling will firm up properly, making it easier to cut clean slices.
Storage:
- Store any remaining pie in an airtight container or wrapped securely in plastic wrap in the refrigerator for up to 4 days. For longer storage, freeze the pie for up to one month.
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!
