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Sugar Cream Pie II

Sugar Cream Pie II

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Theresa

This is my all time favorite pie. My Grandma always made it. My Mom wasn't much of a baker, so now it is up to me to bake it. I hope you enjoy it as much as I do.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Mix the sugars, flour, and milk. Pour into crust. ( Grandma always mixed the ingredients directly in the unbaked pie crust, but I have better luck mixing it with a mixer and transferring it to the crust. )
  2. Dot with butter and sprinkle with nutmeg to look pretty. Bake 300 - 325 degrees F (150 - 165 degrees C) for 1 hour.
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Reviews

karensue
18
11/24/2010

My grandmother was famous for making this pie! Here are a few tips that might help. Combine the dry ingredients together first, then add cream or evaporated milk or whole milk-do not add sweetened condensed milk because it changes the whole taste, into a saucepan and turn it to medium high. Bring it to a boil and stir constantly for a few minutes. It should darken and thicken. Pour into your pie crust and bake at 325 for around 30 minutes-but-you have to watch it carefully after 20 minutes because it could get too hot and boil over and ruin everything. If you see it start to boil in the oven, take it out-it's done! Enjoy!

VALRICO
17
8/29/2002

Is something left out of this recipe or is the oven temperature wrong? I made this pie and it never did set, I even put it back in and cooked it 20 minutes longer.

Roy Krouse
6
10/19/2011

My wife raved about this, she was always talking about a local farm markets sugar cream pie and how the store bought ones didn't taste near as good. The market closed and she has been complaining that no one even comes close. Well I figured I would try this and she loved it. I did use heavy whipping cream and a tsp. of vanilla because I goofed when I went shopping and didn't get the evap. milk. I think I will keep useing the cream. Why change a good thing. Thankyou.