Reviewed: Dec. 4, 2010

Very good recipe. I put a little nutmeg in the cream mixture, & I used nutmeg in place of the cinnamon on top of the pie. Next time I make this I will skip the butter on top, & skip putting the pie under the broiler.

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Reviewer:

Debbie

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Carbondale, Pennsylvania, USA

Reviewed: Nov. 29, 2010

Do not put the sugar and constarch in the pot that is hot first.. LOL. It tastes good right now, but its cooling. I did not do the topping part under the broiler. thanks you so much.

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Reviewer:

Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 26, 2010

I'm not allowed to show up for Thanksgiving anymore without this pie since I started making it from this recipe in 2009. No matter what the other dessert selections, from my own oven or otherwise, this is the one that goes and goes fast. I know to make two, because one is just a tease. I had never heard of Sugar Cream Pie, until a friend from Indiana mentioned it as being as much a staple at dessert as coffee and tea. The first time I made it (and I could NOT believe the simplicity) I had also spent hours and hours on a hundred ingredients and a thousand steps, making the infamous Momofuku Milk Bar Crack Pie. As delicious as that concoction was, there were leftovers because people went back for seconds and thirds of the Sugar Cream. On behalf of my foodie Italian family (and we're New Yorkers -- we'll tell you when you displease us) THANK YOU.

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Reviewer:

Cas in NYC

Cooking Level: Expert

Reviewed: Nov. 24, 2010

I love this pie, it has officially become a staple for my family at Thanksgiving and Christmas. It has such a great texture and taste. Want people to think you are a pie genius? then I highly recommend you bring this pie to any gathering I followed the instructions to a T, no substitutions.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

Reviewed: Nov. 22, 2010

I'm from Indiana and my grandmother was famous for her sugar cream pie. Here are some tips to make it turn out. Substitute flour for the cornstarch-it will thicken up no matter how long you stir it-and let it boil and thicken up on the burner (while you stir it) until it thickens and is creamy. Grandma never used the cinnamon or the vanilla (it evaporates anyways) and she used 2 1/2 cups of cream or evaporated milk. Bake at 325 for about 30 minutes on a cookie sheet and be careful to watch it the last five minutes so it doesn't start boiling over and ruining the pie. Once it starts to boil, take it out, it's done. Cool completely before cutting and enjoy!

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Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: Oct. 17, 2010

Love this old fashion taste that I remember a a kid going to Lytle's in Leesburg, Ohio. I'm not sure if this is similar to their recipe but it tastes that way to me. I did a couple of changes. First, I prebake the crust at 450 for 5 minutes. I turn down the temp the minute I add the crust to over so it will decrease to 325. I make the pie mixture according to recipe. I then pour the mixture into the prebaked pie shell. I sprinkle with nutmeg and pour 2 T. of melted butter on top. Then I bake at 325 for 40 minutes. We cut into it after it cools for 30 minutes. Last for a few days. My family loves it! Thanks for the recipe.

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Reviewer:

VALSART

Reviewed: Oct. 3, 2010

Didn't look anything like the photo. I followed exact directions and it was very runny.

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Reviewer:

Amby

Reviewed: Aug. 10, 2010

This was one of the best pies i have ever tried. It's almost like eating a denser version of vanilla pudding in a pie.

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Reviewer:

caitjane1

Cooking Level: Beginning

Living In: Coronado, California, USA

Reviewed: Jul. 20, 2010

Amazing! I too am familiar with Wick's sugar cream pie and I can honestly say I like this better! Growing up eating Wick's mean that is a BOLD statement! I followed another review posted and made my own crust which was perfect. I felt this recipe was extremely easy to prepare, even the crust was no issue at all. Just as other have said, don't get in a hurry and be sure to cook it long enough and it will set up perfectly.

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Reviewer:

DEARYABBY

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jul. 17, 2010

Ease of prep but you do have to watch closely in both stages---the thickening and the broiling. Tasted some of the filling and it tasted really good. Will update as it is cooling in fridge now. (:Update: I have to give a very, very, VERY good!!!! Really enjoyed, so good once it set up and was chilled in the frig. I think the hardest part was waiting for it to be chilled enough to eat. But one of those recipes that is to die for!

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