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Sugar Cream Pie I

Sugar Cream Pie I

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
C. Banes

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Veronica
108

Veronica

6/28/2006

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
52

mindaann

11/14/2006

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.

T Perry
35

T Perry

1/4/2010

Funny story. So, while I'm reading the reviews, preparing to make this for our New Years Day dinner, I saw that someone mentioned wanting to try adding bananas next time....and yet another person mentioned drizzling with chocolate syrup and it would taste like an eclair! So I thought to myself, "Hey! Why not add BOTH banana AND chocolate syrup and end up with a sundae pie!" Right? So I send my poor hubby to the store for a banana, since now I don't have all the ingredients! He was hijacked or something at the local market and ended up taking an HOUR to get back with the banana! In the meantime, I had started cooking this mixture and it (very suddenly!) became the right consistency! Shoot! Still no banana! Poured it into the GRAHAM crust and remembered that I hadn't added the vanilla! ("Where's that BANANA?", I'm thinking!) So while I was waiting (argh!) I put the vanilla into a little kitchen spray bottle that I have and gently misted the top of the pie! (by this time you're probably thinking I have never cooked a thing in my life, right?) LOL When he (finally) got home, I sliced the banana (resisted rapping him up-side the head with it!) and arranged slices on top of the vanilla misted pie! Dab of whipped cream, drizzle of syrup and a cherry on top. Even after ALL of this, the pie was AWESOME! So I gave 5 stars because I KNOW that if it wasn't for this recipe, it COULD NOT have been possible! Note to self: Make hubby take kids along next time! :)

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