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Espresso Sugar Cream Pie

Espresso Sugar Cream Pie

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    3 h
oz

oz

Sugar cream pies were all the rage when times were rough and money was in short supply. Well, times change... don't they? Here's a modern twist on an old favorite that could easily become your favorite dessert!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
  3. Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KSAZA
1

KSAZA

6/12/2013

Made this to a T even bought the espresso powder, yes it came out like a pudding type pie as that is basically what it is without eggs as a thickener. Mine set up beautifully and I made my own chocolate whipped cream it was divine. Thank you Oz!

Angela Sackett
1

Angela Sackett

1/13/2012

I'm only giving this four because it didn't set up. We're going to try making it again, because it was delicious!! It was just more like a delicious espresso pudding in a crust. We'll update if the next time is better - it's worth repeating!

MANDATOM
1

MANDATOM

3/15/2010

This was yummy! I didn't have espresso powder, so I used 1/2 tbsp instant coffee and 1/2 tbsp cappuccino powder. I also used some dark choc cocoa and cream to make some choc whipped cream and it was great! So easy! Everyone loved it! Will definitely make this again. :)

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