Sugar Cream Pie I

Sugar Cream Pie I

116 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
C. Banes
Recipe by  C. Banes

“This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
  2. Preheat oven broiler to high.
  3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

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Reviews (116)

Rate This Recipe
Veronica
101

Veronica

I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great! Some words to the wise: Cook sugar/half&half mixture on medium to medium high, but don't let it burn and don't stop stirring! For those of you who couldn't get it to turn, keep stirring and be patient, as it takes a little time to happen, but when it does, it's magic! And when they say "Watch Carefully when it's under Broiler", they mean it! It could take as little as twenty or thirty seconds to bubble. (I left mine in for one minute and it burned the butter covering so I had to fix it.)

mindaann
48

mindaann

We loved it! They were not kidding when they said that the mixture needed to be cooked at a high temperature. At first, I cooked it at a mid temperature and it never got to that consistency needed. When I turned the temperature up, it thickened quickly. Thanks for the advice.

Robbie Rice
30

Robbie Rice

My husband made this for me and we both loved it, though I though it was a bit too sweet. Next time, we'll add only 2/3 cup sugar. We didnt have half-and-half cream, so we used half heavy cream and half milk (which is what half-and-half is anyway). I'd eat the filling as a pudding by itself if I could! As for the 1-star rating below, if you cook a mixture with corn starch too long or over too high heat, the thickening agents will no longer work.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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