Custardy Sugar Cream Pie
Description:
Custardy sugar cream pie is a classic Midwestern dessert with a silky, vanilla-scented custard filling baked in a flaky pie crust. Simple, rich, and comforting, this old-fashioned pie has a smooth texture and delicate sweetness that melts in your mouth.
Ingredients
Filling
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1 cup granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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2 cups heavy cream
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1 cup whole milk
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4 tablespoons unsalted butter
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1 teaspoon vanilla extract
Crust
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1 unbaked 9-inch pie crust
Optional Topping
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Ground nutmeg or cinnamon
Instructions
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Preheat oven to 325°F (165°C). Place the unbaked pie crust into a 9-inch pie plate and crimp edges.
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In a saucepan over medium heat, whisk together sugar, cornstarch, and salt.
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Gradually whisk in heavy cream and milk until smooth.
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Cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
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Remove from heat and stir in butter and vanilla until fully melted and smooth.
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Pour the custard into the prepared pie crust.
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Sprinkle lightly with nutmeg or cinnamon if desired.
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Bake for 30–35 minutes, until the center is set but still slightly jiggly.
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Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Tips and Variations
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Do not overbake; the pie will continue to set as it cools.
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Use half-and-half instead of milk for an extra-creamy texture.
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Serve plain or with a dollop of whipped cream.