The key to making a perfect sugar cream pie is how you mix the ingredients. If it's coming out soupy, you over mixed. I made one once where I thought it would be a good idea to mix all the dry and wet ingredients together, then add to the pie shell, bad idea. It never set! The way I learned to make them was to add the dry ingredients to the pie shell, then add the wet ingredients and mix carefully using only 2 fingers so you don't tear the crust. It sounds odd, but it works perfectly everytime. Hope this helps.

Reviewed On: Dec. 11, 2007

Quick, easy, and tastes great.

Reviewed On: Dec. 20, 2005

I've made this several times, and it's great!

Reviewed On: Dec. 20, 2005