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Espresso Sugar Cream Pie

By: 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!"

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 (9 inch) unbaked pie crust
1 tablespoon melted butter
2 cups heavy cream
1 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon instant espresso powder
1 cup chocolate whipped cream (such as Chocolate Reddi-wip®) (optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.