Description
A classic Sugar Cream Pie featuring a creamy, cinnamon-topped filling nestled in a flaky homemade crust. This nostalgic dessert is baked to perfection with a smooth custard-like texture and a buttery finish, perfect for sharing with family and friends.
Ingredients
For the Dough
- 1 single-crust pie dough (enough to line a 9-inch pie plate)
For the Filling
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups 2% milk
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for sprinkling)
Instructions
- Prepare the crust: Preheat your oven to 450°F. On a lightly floured surface, roll out the pie dough to about a 1/8-inch thickness. Carefully transfer it to a 9-inch pie plate, trimming the edges to extend about half an inch beyond the rim, and flute the edges for a decorative finish. Place the crust in the refrigerator to chill for 30 minutes.
- Fill with pie weights: Line the chilled crust with a double layer of foil, then add pie weights, dried beans, or uncooked rice to weigh it down. Ensure the weights nearly fill the crust to prevent bubbling or shrinking during baking.
- Parbake the crust: Place the pie on a lower oven rack and bake until the edges turn a light golden brown, about 15 to 20 minutes. Remove the foil and weights, then bake for an additional 3 to 6 minutes until the bottom is golden brown. Allow the crust to cool on a wire rack. Lower the oven temperature to 375°F. If the crust bubbles, prick it gently with a fork to release trapped air.
- Cook the sugar, cornstarch, and milk: In a large saucepan, whisk together sugar and cornstarch. Gradually whisk in 2 cups of 2% milk until the mixture is smooth. Heat over medium and bring to a boil, then reduce the heat and continue cooking, stirring constantly, for about 2 minutes until the mixture thickens and bubbles.
- Add the butter and vanilla: Remove the saucepan from heat and whisk in the cubed butter and vanilla extract until fully blended and smooth.
- Assemble the pie: Pour the warm filling carefully into the partially baked pie crust, using a rubber spatula to scrape every bit of the filling from the saucepan. Evenly sprinkle the ground cinnamon over the top according to your taste preference.
- Bake and chill: Return the pie to the oven at 375°F and bake for 15 to 20 minutes until the crust is a deep golden brown shade. After baking, cool the pie on a wire rack to room temperature. Once cooled, refrigerate the pie until it is completely chilled before serving.
Notes
- Pie weights can be reused; just store them in an airtight container when cool.
- Pricking the crust when bubbling prevents unsightly air pockets.
- You can substitute whole milk for 2% milk, but the texture and richness may vary slightly.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a vegan version, use plant-based milk and vegan butter substitutes.