Recipe by Glenda Browning
"This Indiana sugar cream pie is sweet and rich with vanilla and nutmeg accents."
Watch video tips and tricks
prepared 8 inch pastry shell
1 1/2 cups
heavy whipping cream
butter, chilled and diced
I would give this 10 stars if I could. It is awesome to say the least. Better than any store bought. I made it for my mom for t-day, and she fell in love. The recipe calls to use an 8 inch dish, but that's not right. The first time I made this, I used a 9 inch deep dish, and it worked beautifully. The second time, I used a regular 9 inch plate, and it overflowed just a bit, so go with the 9" deep dish. The only thing I changed was to use cinnamon instead of nutmeg, because that was all I had. One thing worth mentioning... After the initial 15 min. bake time, you really have to put foil around the edge of crust. Also, about 10 min. before it was done, I thought it was getting too brown, so I layed a large piece of foil loosely over the pie. It worked perfectly!!! Thank you so much for the recipe.
i love sugar cream pies.. but apparently this pie didn't have the "creamy" look. it tasted good, but i didn't like the texture... i was hoping for a creamy, milky look... but i guess it just wasn't there. it looked more like "milk gelatin" and "clear"
It's very important to use the real ingredients here--especially the butter on top. It helps the pie thicken & brown appropriately. This is the perfect sugar cream pie recipe, but it is important to remember that recipes like this can be influenced by weather and other factors. So, if it doesn't look thick at the end of the baking time, turn down the heat, leave it in the oven a bit longer, and keep a close eye on it so that it thickens up or you'll just have goo.
My eight year old daughter made this pie! It's that easy. The end product didn't look like any sugar cream pie I've ever seen but it definately tasted like one. We'll be trying this one again.
My family loves this recipe. It's the ultimate comfort food. Bake it until all of the pie is set except for a silver dollar size area in the center. It usually takes a bit longer in my oven than the recipe states.
I won't spoil the rating, but this didn't work for me. Didn't set up like I was hoping & it just wasn't what I was envisioning. Top of pie looked weird, too.
Excellent pie. It came out of the oven smelling wonderful and tasted just as good. My father would call this poor man's pie, because his mother would make it during the depression when no other filling was available!!!
If I could give this 25 stars, I would. I've been grain and sugar free all week, and I chose this pie to break my "fast," and celebrate this weekend. Rich and creamy, silky and buttery, it is worth every.single.calorie. of the 541 per serving. Be SURE to use real, high-quality vanilla, real butter (salted gives it the perfect touch), and best, grate fresh nutmeg over the top. Absolutely divine - THANK YOU, Glenda, for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cream Pie V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a wicked-good chocolate and vanilla-cream dessert.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.
It's creamy, it's coconutty, it's perfect. Enjoy.