Old Fashioned Sugar Cream Pie Recipe

A slice of rich, custard-like pie on a dessert plate.

Old Fashioned Sugar Cream Pie Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

This Old Fashioned Sugar Cream Pie Recipe delivers a creamy, velvety dessert made with heavy cream, butter, sugar, and cinnamon. It's a rich, comforting classic perfect for any occasion.

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Servings

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

To make this recipe gluten-free, simply use a gluten-free pie crust and replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for binding. Ensure all other ingredients are verified as gluten-free to avoid cross-contamination.

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