Reviewed: Oct. 19, 2009

I followed the recipe exactly and was very impressed with the result. The texture was creamy and smooth, but light. It looked so pretty coming out the pie pan, the filling held up beautifully and could be cut cleanly with just a kitchen knife. I might add more sugar next time as I like a sweet custard, but my husband loved it as is. Thanks for an easy recipe!

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AmyB

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Reviewed: Sep. 26, 2009

This pie definitely lived up to the 5 star rating. Great flavor and texture. I cooked my filling on medium high heat and it thickened up perfectly. I made 3 last night and they all came out great.

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dober mom

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Reviewed: Aug. 29, 2009

My husband does not like sugar cream pie but he loved this!!

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sarena

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Reviewed: Aug. 4, 2009

At first I was a little skeptical about this recipe but I wanted to try something new! This pie was delicious!! I did add brown and white sugar to the top to make a crunchy, sweet topping and added slices of fresh strawberries when I served it! This pie was great!! I will be making this again very soon!!

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HannahsMum

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Reviewed: Jul. 24, 2009

SO delicious! I would give this a 5, but the recipe gave no indication what heat level the ingredients should be cooked at. "Cook" by itself is a little too vague. It also needed a time estimate for how long it would take at a certain heat to become "thick and creamy." Mine started to thicken nicely at a higher heat, but when didn't seem to get any thicker, I poured it into the shell and broiled the topping. Even after chilling overnight, however, it still didn't get the consistency of the beautiful pie in the picture. I also recommend following another reviewer's idea and covering the edges of your crust with foil prior to broiling so your crust doesn't blacken. Very easy and delicious though!

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polloalegre

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Reviewed: Jul. 4, 2009

This was excellent. Next time I will use 3 cps. of cream as the pie was a little shallow. I'll also try using part Splenda to cut down on calories.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jul. 2, 2009

I had never heard of this pie either but am a Vanilla-Fiend, so it sounded scrumptious! Turned out perfectly and filled 9" pie pan. After reading other reviewer's comments I made a couple of additions/changes: used 1/2 brown sugar, 1/2 white and added extra 1/4 c of white as I LOVE sweet things! Used 1 cup heavy cream from fridge and the rest of the 1 1/4 c was whole milk. Cooked in HEAVY saucepan on med+ heat stirring constantly with silicone-covered whisk and at near boil it thickened beautifully!! Perfection! Sprinkled top with melted butter and white and brown sugars for creme brulee-type crust. Cooled in fridge for a couple hours til I couldn't stand the wait anymore and it cut cleanly and left the pan in a perfect slice! The whole thing was wildly tasty goodness! Next time I think I'll skip the crust entirely - Not necessary and detracts from supreme creaminess of filling. No cinnamon used, as I wanted vanilla to shine (which it did). New favorite dessert!!

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ddysgrl_1

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Reviewed: Jun. 23, 2009

I'm a born and raised Texan, never heard of this pie, but I was looking for some different pie recipes and decided to give this a whirl. My kids now beg for it. I've made it twice, once with regular milk and once with heavy cream-I never have half-n-half. The richer the milk the better the pie, that's all I have to say. It was good with regular milk, but with the cream it was incredibly rich and creamy, and almost like a great chocolate mousse if it were vanilla instead of chocolate.

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goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

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Reviewed: May 17, 2009

This is so easy, and oh so good! My sister had been making this for awhile and when I asked for her recipe, this is the one she sent. It's very good. No changes!

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ZENA13

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Reviewed: Apr. 29, 2009

Light and tasty. An Indiana tradition. This is probably the best I've had!!!

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knothole260

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Reviewed: Apr. 3, 2009

This recipe was really good, but I did make a few changes. I used half brown sugar and half white sugar instead of all white sugar, and then before I put the pie under the broiler, I sprinkled the top with a little bit of brown and white sugar to make a creme brulee type crust and that made it delish! Next time I might reduce the sugar and use a vanilla wafer crust instead of just a regular pastry crust.

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alexandra28

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Reviewed: Mar. 2, 2009

YUMMMMMMMMMM!!!!!!!!!!!! Wouldn't change a single thing about this recipe! Truly delicious! Never had sugar cream pie before but we'll definately be having it again. Next time, I'll cover the edges w/foil before I broil but that's the only change on this one! WOW!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Feb. 7, 2009

I have been making this recipe for five years now and it has earned its place in my family cookbook. I no longer bother with a pie crust but serve it as a custard. I have always used heavy cream. This makes it very rich but perfect for spooning over fruit. I have used it over peaches, apricots, strawberries and tinned boysenberries and blackberries. For a really elegant dessert cover the base of a dish with tinned berries and a little syrup from the can, then cover in the custard and swirl so the colour comes through. I served that for a wedding and had everyone remark on how delicious it was and ask what was in it. Another great adaption is to stir 1/4 to 1/2 a cup of Malibu into it. It adds a lovely coconut flavour. If you have trouble with it sticking to the bottom of your pot and burning, cook it in a double-boiler. And if it doesn't thicken enough, add more cornflour (mix it with a little cream first). It won't affect the taste. I can never get the broiling part right so I just don't bother and it's still one of the best desserts I've ever eaten, even including restaurants.

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XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: Feb. 4, 2009

This pie is delish. I followed the recipe to the 'T'. Though it does not taste like our favorite Wick's pie, it is good in its own right.

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JeWeLicious

Cooking Level: Beginning

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Reviewed: Jan. 3, 2009

This was my first attempt at sugar cream pie and it was wonderful. It came together quickly and easily. All four people who tried it, loved it. I'll be making this again.

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PAMELADARLING

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Westfield, Indiana, USA

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Reviewed: Dec. 28, 2008

Made this for Christmas 08. Very good!

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blondie9

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Reviewed: Dec. 1, 2008

I forgot the vanilla - so it turned out a little 'plain' but oh SO GOOD. My husband and I kept coming up with other ings that we could put in it next time (becuase there will be many more next times with this pie) - you could add any extract and it would make an EXCELLENT cream pie, coconut, maple, rum, or even add some pineapple, etc. So smooth, creamy - I used Marie Calendar's ready made pie crust and it was great.

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 28, 2008

This is great! I really didn't know what to expect since I've never had a sugar cream pie before. My eight year old asked that I make a vanilla pie of some sort and I found this recipe. Needless to say it was a hit and then some. Took the advise to make a couple of days in advance and it was nice and firm when I served for Thanksgiving. My daughter and rest of the family raved about it. I would compare it to a custard pie. Very smooth and sweet. Would not change a thing. Thank you, I will be making this for Christmas for sure.

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ketchme71

Cooking Level: Intermediate

Living In: Lake In The Hills, Illinois, USA

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Reviewed: Nov. 23, 2008

I thought this was very good. It did take a long time to thicken. I used a 9" pie pan and it filled it nice and full. I refrigerated it overnight and it sliced nicely and held its shape. I would make this again.

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BB34

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

This is a delicious pie! I have to give the pie recipe 4 stars based on the instructions though. I followed the directions exactly...to start with, but had to change things once i got started making the pie. I had to stir the filling for about 5-7 minutes before it started to thicken. The instructions weren't clear on the time it takes to thicken the filling. I then poured the filling into the crust and it only filled up about half the crust. It didn't look nice. So I haved the recipe and made more filling and dumped that on top of the other filling. This time the pie was filled up nicely. I love broiling the pie as it gives the top a pretty golden color and a delicious flavor. Watch the broiler though...mine took less than 5 minutes. The pie set up beautifully and looked picture perfect when I cut into it about 7 hours later. My husband is the sugar cream guy and thought it was super good, but could have been sweeter. I thought it was just right...not too sweet and very mellow. With my changes on preparation it is a 5 star recipe!

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