Sugar Cream Pie

This old-fashioned Amish style Sugar Cream Pie is a delicious creamy custard pie we cannot resist!  Surprisingly, this custard is made with no eggs and it's made with simple ingredients sugar, heavy cream, butter, cornstarch, vanilla and cinnamon.

This kind of pie is always a fantastic favorite at potlucks, holiday get-togethers and Sunday afternoons!

Sugar Cream Pie or Hoosier sugar cream pie is the unofficial state pie of Indiana, where it is believed to have originated with Quaker settlers who came from North Carolina in the early 19th century, and thereafter settled in east-central Indiana, particularly around the cities of New Castle, Portland, Richmond, and Winchester.

The Amish have adopted sugar cream pie as one of their favorites.  There are many versions, but they all pretty much are along the same lines with ingredients. I am very familiar with this pie living in Goshen, Indiana and you can find sugar cream pies in Amish kitchens throughout the Midwest and Amish homes.

If you love Amish desserts, you'll love this Amish Friendship Cinnamon Bread, this Amish Country Pumpkin Custard Pie, this Amish Peanut Butter Cream Pie and this tasty Dutch Apple Pie with Oatmeal Streusel!

Ingredients Needed:

• 9 inch deep dish pie crust (store-bought refrigerated dough or your favorite pie crust!
• cornstarch
• sugar
• butter
• heavy cream
• vanilla
• cinnamon

How to Make 

1. Preheat oven to 375 degrees F.

Partially Baked (Blind Baked) Pie Crust

1. Use a store-bought deep dish pie crust with blind baking instructions or use my Easy Pie Crust recipe or your own favorite using your own pie crust recipe.  You want to partially bake your pie shell so the cream pie crust isn't soggy and underdone.
2. If using my pie crust recipe - Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 25 minutes @ 375 degrees. Remove pie weights and foil and bake for another 5 to 7 minutes.  If the crust starts to bubble up, you can prick it lightly with a fork just before the second round of baking.
3. If you are using a store-bought refrigerated crust or a different pie crust, do what their instructions say as far as par-baking and then bake the pie for 25 minutes.

While Crust is Baking, Prepare Sugar Cream Pie

1. Whisk the cornstarch and sugar together and set aside. Put the butter in a medium sized saucepan and melt over medium heat. Add the heavy cream and mix. Next, add the cornstarch and sugar mixture and whisk together until it comes to a boil, continue whisking!  Boil of 1-2 minutes and then remove from the heat. Add the vanilla & stir until combined. Pour the sugar cream mixture into the baked pie shell.
2. Drizzle the melted butter over the top of the pie. Sprinkle with cinnamon sugar mixture (¼ cup sugar - 2 to 3 teaspoons cinnamon).
3. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Pie will still be jiggly, but will firm up as it cools.  Great served warm or chilled.  Refrigerate any leftovers.
4. Will keep in the refrigerator for 5 days.

I think this pie looks so pretty with the cinnamon sugar striations on top giving it a creme brulee look.  It's delicious, rich and creamy and your guests will be impressed when you serve it!  Add some fresh raspberries or strawberries on the side with a dollop of whipped cream for an elegant presentation.

More Pies We Adore!

• Dutch Apple Pie with Oatmeal Streusel
• Sonic Chocolate Shake Pudding Cream Pie
• Coconut Cream Pie
• Easy Pie Crust Tips
• Easy Dreamy Oreo Chocolate Cream Pie
• 21 Dreamy Cream Pies To Go Ga-Ga Over!
• Cherry Crumble Pie

Sugar Cream Pie

Kim Lange

This old-fashioned Amish style Sugar Cream Pie is a delicious creamy custard pie we cannot resist!  Surprisingly, this custard is made with no eggs and it's made with simple ingredients sugar, heavy cream, butter, cornstarch, vanilla and cinnamon. This kind of pie is always a fantastic favorite at potlucks, holiday get-togethers and Sunday afternoons!

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Prep Time 25 mins

Cook Time 25 mins

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

Pie Crust

• Deep dish 9 Inch pie crust Your favorite pie crust or a store-bought refrigerated deep dish pie crust

Sugar Cream Pie Filling

• 4 tablespoons cornstarch
• ¾ cup granulated sugar
• 4 tablespoons butter melted
• 2¼ cups heavy cream
• 1 tablespoon vanilla extract

Cinnamon Sugar Butter Mixture

• 3 tablespoons butter melted
• ¼ cup sugar
• 2-3 teaspoons cinnamon

Instructions

 

Pie Crust

• Partially Baked (Blind Baked) Pie Crust
• Use a store-bought deep dish pie crust with blind baking instructions or use my Easy Pie Crust recipe or your own favorite using your own pie crust recipe.  You want to partially bake your pie shell so the cream pie crust isn't soggy and underdone.
• If using my pie crust recipe - Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 25 minutes @ 375degrees. Remove pie weights and foil and bake for another 5 to 7 minutes.  If the crust starts to bubble up, you can prick it lightly with a fork just before the second round of baking.
• While Crust is Baking, Prepare Sugar Cream Pie

Sugar Cream Pie Filling

• Whisk the cornstarch and sugar together and set aside. Put the butter in a medium sized saucepan and melt over medium heat. Add the heavy cream and mix. Next add the cornstarch and sugar mixture and whisk together until it comes to a boil, continue whisking! Boil of 1-2 minutes and then remove from the heat. Add the vanilla & stir until combined. Pour the sugar cream mixture into the baked pie shell.

Cinnamon Sugar Butter Mixture

• Drizzle the melted butter over the top of the pie. Sprinkle with cinnamon sugar mixture (¼ cup sugar - 2 to 3 teaspoons cinnamon).
• Change oven temp to 352 for baking sugar cream pie. Bake for approx. 25 minutes @ 325 degrees, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Pie will still be jiggly, but will firm up as it cools.  Great served warm or chilled.  Refrigerate any leftovers.

Notes

Here's my Easy Homemade Pie Crust Recipe if you need a good one! 

Keyword amish pie, brown sugar, christmas, cream pie, pie, thanksgiving

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