Sugar Cream Pie

Sugar Cream Pie is a classic, old-fashioned dessert that’s rich, creamy, and utterly satisfying. Known for its velvety filling and subtle sweetness, this pie is a comforting treat that’s perfect for any occasion. The silky smooth custard, made with simple pantry staples, is nestled in a flaky pie crust and topped with a light dusting of cinnamon. It’s best served chilled, making it a refreshing dessert option that’s especially delightful in the warmer months.

Ingredients:

• Pie Crust:
• One 9-inch, 4-cup volume deep-dish pie shell, thawed completely (store-bought or homemade buttery pie crust)
• Tip: If using a homemade crust, blind-bake it for a crispier texture.
• Filling:
• 3 cups whole milk
• 1 ½ cups granulated sugar
• ⅓ cup cornstarch
• 2 teaspoons vanilla extract
• ¼ teaspoon salt, or to taste
• ¾ cup unsalted butter, diced into small cubes
• Cinnamon, for sprinkling

Instructions:

1. Blind-Bake the Pie Crust:

• Preheat your oven to 400°F (200°C).
• If using a refrigerated pie crust, prick it all over with a fork to prevent bubbling and bake it directly on the oven rack for about 10 minutes, or until the edges are lightly golden brown. Set aside to cool.
• Note: If you’re making a homemade crust, follow your recipe’s instructions for blind-baking.

1. Prepare the Filling:

• In a large, heavy-bottomed saucepan, whisk together the milk, sugar, cornstarch, vanilla extract, and salt until well combined.
• Cook the mixture over medium-low heat, whisking frequently, for about 10 minutes or until the filling starts to bubble and thicken.
• Once the mixture begins to thicken, whisk continuously to prevent it from sticking to the bottom of the pan or browning.
• Add the diced butter and whisk until it melts completely, allowing the filling to boil gently for another 1 to 2 minutes to ensure a smooth consistency.

1. Assemble the Pie:

• Pour the prepared filling into the cooled pie crust. Be mindful that you might have about 1 ½ cups of extra filling, which can be enjoyed warm as a pudding or used to make a smaller pie or tart.
• Reduce the oven temperature to 350°F (175°C).

1. Bake the Pie:

• Place the pie tin on a baking sheet to catch any overflow and bake for about 10 minutes, or until the filling is gently bubbling near the edges.

1. Cool and Serve:

• Carefully transfer the pie to a wire rack to cool for about 1 hour.
• Cover the pie with foil and refrigerate for at least 8 hours, or until the filling is fully chilled and set.
• Before serving, evenly sprinkle the top of the pie with cinnamon.
• The pie can be stored in an airtight container in the refrigerator for up to 1 week.

Tips:

• Blind Baking: For a perfectly crispy crust, consider blind-baking your pie crust with pie weights to prevent it from puffing up.
• Extra Filling: If you have leftover filling, enjoy it warm as a comforting pudding, or create mini tarts for a delightful bonus treat.
• Serving: This pie is best served chilled, making it a refreshing dessert option that pairs well with a cup of coffee or tea.

Enjoy the timeless appeal of Sugar Cream Pie, a dessert that’s sure to become a family favorite!