Sugar Cream Pie I
Featured in Allrecipes Magazine

Sugar Cream Pie I

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"This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe."
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2 h servings 336 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
  2. Preheat oven broiler to high.
  3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 159 Ratings

Most helpful positive review

I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great!...

Most helpful critical review

Being an Indiana native I had really high hopes that this could compete with Mrs. Wick's. Unforturnately it just wasn't the same. It was more like a custard less the egg. I probably won't make t...

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Least positive

I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great!...

We loved it! They were not kidding when they said that the mixture needed to be cooked at a high temperature. At first, I cooked it at a mid temperature and it never got to that consistency need...

Funny story. So, while I'm reading the reviews, preparing to make this for our New Years Day dinner, I saw that someone mentioned wanting to try adding bananas next time....and yet another pers...

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...

My husband made this for me and we both loved it, though I though it was a bit too sweet. Next time, we'll add only 2/3 cup sugar. We didnt have half-and-half cream, so we used half heavy cream ...

I have never had sugar cream pie but I have relatives from Marion, Oh that speak of it often. I decided to try this recipe and while I have no idea if this is how sugar cream pie is supposed to ...

Again another Hoosier here. I loved my grandmother's sugar cream pie and never could find a recipe close to hers till now. Thanks even my New Yorker husband loved it.

We're Hoosiers who are now living in VA and missing Mrs. Wicks sugar cream pie - but not now - this recipe is great and so easy to make -- a new family hit! :)

5 stars for the recipe, but 3 stars for directions. Luckily, other reviewers left tips and advice which helped immensely. I used the ingredients listed, except I used brown sugar in place of t...

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