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Sugar Cream Pie V

Sugar Cream Pie V

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Glenda Browning

This Indiana sugar cream pie is sweet and rich with vanilla and nutmeg accents.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.
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I would give this 10 stars if I could. It is awesome to say the least. Better than any store bought. I made it for my mom for t-day, and she fell in love. The recipe calls to use an 8 inch dish, but that's not right. The first time I made this, I used a 9 inch deep dish, and it worked beautifully. The second time, I used a regular 9 inch plate, and it overflowed just a bit, so go with the 9" deep dish. The only thing I changed was to use cinnamon instead of nutmeg, because that was all I had. One thing worth mentioning... After the initial 15 min. bake time, you really have to put foil around the edge of crust. Also, about 10 min. before it was done, I thought it was getting too brown, so I layed a large piece of foil loosely over the pie. It worked perfectly!!! Thank you so much for the recipe.


It's very important to use the real ingredients here--especially the butter on top. It helps the pie thicken & brown appropriately. This is the perfect sugar cream pie recipe, but it is important to remember that recipes like this can be influenced by weather and other factors. So, if it doesn't look thick at the end of the baking time, turn down the heat, leave it in the oven a bit longer, and keep a close eye on it so that it thickens up or you'll just have goo.


My eight year old daughter made this pie! It's that easy. The end product didn't look like any sugar cream pie I've ever seen but it definately tasted like one. We'll be trying this one again.