My microwave and I are on the outs right now.
First, you must know that our microwave is the worst in all the land. Well, maybe the second worst. It still works, so it has that going for it. But just because it works, doesn’t mean it works well. In fact, it kind of sucks at life.
You see, something’s wrong deep inside the microwave. What may have started as a normal microwave is no longer a normal microwave. Something very bad must have happened along the way – a blown fuse, improper treatment, what have you… Because now it only kind of heats up food which is annoying when you’re trying to actually eat hot food.
Which is all the time.
You’ll be zapping something and the timer finishes. When you go to check on the food, it’s stone cold still after being in the microwave for like two minutes. WHY, microwave!? WHY.
You basically have to put something in there and time it for five minutes to get anything lukewarm. Or half of the plate will be piping hot, and the other half is like, room temperature. It’s ridic, folks. And frankly, I’m sick of it.
So with this news in mind, I microwaved my enchiladas for two and a half minutes a couple days ago, thinking that would be ample time to properly heat two chicken enchiladas, right?
Right. They were all warm. Just tepid. Nothing remotely hot. But I was starving, so I figured I’d eat them lukewarm anyway, so I pulled them out and took a bite.
Except my lips touched the HOTTEST THING EVER which was so unexpected since I actually touched the lukewarm enchiladas.
And that’s the story of how I burnt my lips so bad that they blistered. It is a terrible story, one that ends in tragedy as I am now walking around with a blister on my lip like a weirdo. I feel like I look like I have some terrible disease and children are hiding into their parents when I walk by, frightened by my maimed appearance. All because of the freakin’ microwave.
But thankfully I’m on the mend and I’m learning to forgive the microwave for its lackluster performances in heating food. Hopefully one day we can be reunited again when it decides to do its one job properly.
In the meantime, I used my trusty friend – the stove – for this Sugar Cream Pie recipe. This pie is absolutely delectable and oh so sinful. It’s comprised of a thick, vanilla-scented custard that sits atop a flaky, buttery crust that’s dusted with a thin veil of cinnamon sugar. It’s rich, creamy, and absolutely heavenly. You guys have to give it a try!
I promise that unlike faulty microwaves, it won’t let you down.
*adapted from All Recipes
Sugar Cream Pie
Ingredients
- 1 DEEP DISH pie crust at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
- 4 Tbsp cornstarch
- 3/4 cup white sugar
- 4 Tbsp butter melted
- 2¼ cups heavy cream
- 1 Tbsp vanilla
- FOR TOPPING:
- 4 Tbsp butter melted
- ¼-½ cup cinnamon sugar 1/4 or 1/2 cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with 1/4 cup, but add up to 1/2 cup if you prefer things spicy.
Instructions
- Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
- In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
- Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.
This Sugar Cream Pie is fantastic, you guys. So buttery, rich, and creamy – packed with vanilla flavor and with a crispy, crunchy cinnamon sugar shell. Absolute heaven!
Have a sweet day!
xo, Hayley
Michele @ Alwayzbakin says
Oh no! That sucks! Stupid microwave. This is one gorgeous looking pie though! I wish I could dig in with a very large fork right now. Yum!
thedomesticrebel says
You and me both! Wishing I had leftovers 🙂 Thanks Michele!
Lori Latham says
Is there a substitute i can use i dont have any heavy cream
thedomesticrebel says
Hi Lori, no unfortunately this recipe needs something as thick as the consistency of heavy cream. Sorry!
Jared says
My wife tried making this for me tonight. Ive been really wanting it bad! For some reason, and she says she followed the recipe to the T, it didn’t set up. Just stayed a liquid in the pie crust. The sugar on top browned but the rest was just liquid. Any ideas?
thedomesticrebel says
Hi Jared! Hm, I’m not sure what exactly went wrong! Did the custard part set up before she baked it?
Frankie says
I don’t see eggs in the recipe. 8 cannot imagine it would firm up without eggs.
thedomesticrebel says
Hi Frankie – nope, no eggs are in this recipe!
Patti Hinders says
I used whipping cream, it was delish!!
Rebekah says
I did not use eggs and it was definitely thick and custard like when I put it in the crust. You cannot rush the thickening process. It takes several minutes
Suzanne says
Hi Laurie — although I love butter and heavy cream, my husband is pre-diabetic and so I try to be good. I used half whole vanilla yoghurt and half coconut milk, I did go ahead and use sugar this time — might experiment later, I replaced the butter with coconut oil, and I was out of vanilla and replaced it with real maple syrup. I crossed my fingers and held my breath — it came out wonderfully delicious. Good luck Suzanne
Jacquelyn Burton says
I am allergic to milk or cream I used silk almond milk creamer. It turned out great!!!
thedomesticrebel says
Jacquelyn, I am so glad that substitution worked for you!
Rosie says
I’m lactose intolerant, I used organic farms lactose free 1/2 & 1/2, and I added an egg yolk, it came out fantastic!
Angie Johnson says
Canned milk can be used in place of heavy cream , not as good but can be used in sugar cream pie
Have not tried the recipe Krogers in Ohio used to carry sugar cream pie until covid now it’s no more
Joni Starbuck says
I made my own google how to make heavy cream. It’s melted butter and milk . Turned out fantastic
Cyd says
Half& Half and melted butter will substitute for heavy cream 7/8 cup H&H and 1 T melted butter
William Bond says
Some use Half and Half creamer. .Almost Home uses 2% milk. I don’ see how that would work.
deanna bucceri says
mine did not comeout of the oven thick I do not know why I am a good baker I feel like I wSTED ALOT OF MONEY TO AKE SUGAR CREAM LOL HOPING IT WILL THICKEN UP
Sandy Niemann says
I made two of these yesterday – for the first time. Both turned out almost perfect. “Almost” because the bottom of the crust is not as done as I would like. Next time I will bake the crust at a higher temperature, then turn down the temperature for the pie itself. One can always cover the crust edges with foil to keep it from getting any browner. The other thing I will do differently is to put less melted butter on top of the baked pie. Don’t think it needs that much and don’t like the idea of that much oily stuff in my body. When you cook the filling, use a flat edged utensil (I used a wooden spatula with a flat edge) and stir CONSTANTLY until it thickens. You will KNOW when it thickens – there is no guesswork there. You will suddenly think, “Oh wow, I better get this off the stove because it’s thickening so fast now!”
Juli says
Sometimes if you bake the crust just about ten minutes prior to baking with filling, it seems to help.
Marie LaFontaine says
Did you cook the pudding on the stove until it was thickened????
thedomesticrebel says
Hi Marie, yes, you cook the pudding/custard mixture on the stove until thickened and it resembles a thick pudding consistency.
Jessica @ Sweetest Menu says
Holy Moly! I have never even HEARD of sugar cream pie but this looks INSANE! Seriously gorgeous pie!
thedomesticrebel says
It’s pretty much like creme brulee but in PIE form!
Robin says
State pie of Indiana . Always a welcome dessert.
Carol Everhart says
It is. I have a little differ recipe. But this is so easy. Everyone loves it
thedomesticrebel says
So glad it’s a hit at your house, Carol!
Linda Knisley says
Sugar Cream Pie is the State Pie for Indiana (where they originated). Wicks is the manufacturer. They are amazing and many recipes have tried to copy them, but NONE taste like the original Wicks Sugar Cream Pie. This recipe is close – – and notice that no eggs are in this pie, even though it looks like a custard pie.
If you ever get the chance to have the original Wick’s pie, you will LOVE IT. The company is branching out and more grocers are beginning to carry them. Wicks also makes a wonderful pecan, coconut and peanut butter pie, but the Sugar Cream is their #1 seller.
thedomesticrebel says
Thanks Linda! Unfortunately for me, I think Wick’s hasn’t branched out to Northern California, but I’ll keep an eye open for sure! I love my version, but I’m dying to try the original!
Judy says
I’ve seen where you can order them. But I paid no attention because I’m in Indiana. They were pretty expensive tho. I have made them before so you should definitely try to make one. They are the best pies ever!!!!
David says
Ya Judy, I’ve been trying for days to get one, went order online & was like WTH? I called them today, they said cause of packaging, keeping at needed temp, the distributor & shipping.. But still, that is some serious price gauging (FREAKIN $59)! when compared to Walmart for $5.58. Something fishy there. Maybe Goldbelly is scamming off the top, or something, but I’d think Wicks would of stepped in by now cause that reflect upon them, not the shipping company. but it is the #1 pie for us Hoosiers. Wish I could just get to Winchester, problem solved..
Patsy says
Why buy one when you can make them? It’s so easy! Once you learn you’ll never buy one again!
joe montebianco says
Is there any stores in New Jersey where I can buy wick’s sugar cream pie
Kyle says
I grew up in Deleware county and had family who lived in Winchester. I’ve had plenty of Wick’s pies. This recipe blows Wicks out of the water.
David says
That’s where I am, but EVERONE is out, hence why visiting the site, & looking a lot like a blessing in disguise.
Patsy says
I make sugar Pie often! I’m southern. Once you’ve had it you crave it every now again! My grandmother used plain Milk, But the cream makes it special. She also made a brown sugar and butter topping, These were easily made with with little effort and what you had on hand! But there’s nothing better than a slice of this pie to chase the blues away! Thank you for this recipe! I’m glad to see an old favorite come back!
Shawn @ I Wash You Dry says
Your poor mouth! You have my sympathy. I’ve burnt my mouth many times, but never to blister. That sucks big time. Hopefully the cool pie helps it feel better. It makes me feel nice inside just looking at it!
thedomesticrebel says
Thanks Shawn! Eating the pie definitely helped 🙂
Ann Williams says
Made it had to bake a bit longer but it came out fantastic, , so good after cooling
Kayle (The Cooking Actress) says
girl….get a new microwave!!! lol I’m so sorry about your poor lip!
In other news I just found out about sugar cream pie from Michael’s best friend and he’s been looking for a good recipe (his grandma used to make it) so I’ll def. send him this! <3
thedomesticrebel says
How awesome! Thanks Kayle!
Kim says
This looks awesome! I’m making it today for a dinner party. Does it make a ‘thin’ pie? I’m wondering if I should double the filling recipe to fill up the pie crust. Or does the filling rise a bit?
Thank you!
thedomesticrebel says
As you can see from the pictures, it produces a generous portion of filling to crust. I don’t think you need to double it. Enjoy!
Kim says
Never mind! Made it according to the recipe and had enough left over to have with fruit later. Or eat with a spoon while the pie bakes…don’t judge me. ?
thedomesticrebel says
No judgments here! 🙂
lisa says
I’ve looked for the pie crust recipe but can’t find it, help, please ?
thedomesticrebel says
I used a prepared pie crust, sorry I don’t have a recipe for a homemade one!
Judy Cox says
Look on the crisco site. I have found their crust has been the best I’ve found. Can use buttery flavored for more buttery taste!!
thedomesticrebel says
Judy, great tip! Thanks!
Kathleen says
On allrecipes.com there is a recipe called Chef John’s pie crust. So easy and so yummy! Really flaky. It’s made with butter and apple cider vinegar instead of shortening.
thedomesticrebel says
Thanks for the tip, Kathleen!
Cindy romine says
Look up Carla Halls pie crust recipe from The Chew, its fabulous!
Chris says
Kathleen, looked up Chef John’s pie crust and lists 3776 results..can you be more specific or share a link to the one you use?
Beverlu says
Judy, I have a no fail pie crust that my daughter and I have used for years. If you would like to have it email me at [email protected] and I will send it to you. I have shared with many people and they love it. You can freeze it also.
Beverly – Lenexa, Ks
TheWannaBeBaker says
Oh for your lip baking soda is a natural way to stop the burning. Also rinse your mouth when it hearts really bad. Also our microwave does the same thing it’s so annoying. We use it for everything. I totallly feel you. I’m gonna try the pie one day, I mean it. OXOX
thedomesticrebel says
Girl, thanks for the tip!
Rochelle says
This is a southern favorite. My mom made it and added a little pure maple syrup on top. It was a favorite. i made her one not long before she passed, so thanks for the memory.
thedomesticrebel says
Wow, this would be awesome with maple syrup on top. Thanks for the tip, Rochelle, and I’m glad it could evoke a good memory of your mom. <3
Judith says
Does this pie taste like egg custard. The difference is there are no eggs in the sugar pie. I am afraid that I would expect it to taste like egg custard and be disappointed. It is a beautiful pie and want to try it. Thanks
thedomesticrebel says
Since there are no eggs in the sugar pie, I can’t say it tastes like egg custard. It’s a sweetened custard filling.
Caroline says
I have never had a sugar cream pie before,but I have seen lots of photos. I’ve never made one because most of them look white, flavorless & goopy! Why? & how does yours come out so thick & beautiful?
thedomesticrebel says
Caroline, I refrigerated mine once it cooled down so it was set and thick. Hope that helps!
dale-harriet rogovich says
I think those who are having trouble with their pie not setting up aren’t cooking it long enough. The curst is baked first, separately, until starting to brown; the filling is cooked on the stove stirring constantly, until it thickens. THEN the filling is poured in cinnamon-sugar put on top and THEN it’s baked together. I’m going to try it this weekend, and may have to make three – I want to try using almond flavoring instead of vanilla, and I want to try the suggestion of maple syrup, too. Looks divine!
thedomesticrebel says
Hi Dale-Harriet, yes, you’re absolutely right! I think people don’t let it thicken properly first. And search my site for the maple sugar cream pie version! It’s delicious. Enjoy!
Deborah Zent says
What size pie crust did you use? 9 inch? Thanks. It’s on my list for this weekend!!
thedomesticrebel says
Hi Deborah! Yes, I used a 9″ pie plate with a prepared crust. Best of luck!
Shaleese says
this is cooling as we speak, I’m a little nervous I didn’t cook it long enough, hopefully the fridge firms it up, should I still be a little jiggly coming out of the oven? The filling is amazing though, I ate the left over with a spoon, my husband was mad I only gave him one spoonful.
thedomesticrebel says
Shaleese, yes, the fridge will definitely firm it up! Enjoy!
Jamie says
Is the premade pie crust a refrigerated or frozen dough or fully cooked? Does it matter?
thedomesticrebel says
Hi Jamie, the refrigerated pie crust is raw and needs to be cooked. 🙂
Cecilia says
What does “par baked” mean? I’ve used various prepared pie crusts but have never heard that term.
thedomesticrebel says
Cecilia, oops, that’s a typo on my part! Any frozen or refrigerated pie crust will work. If frozen, make sure it’s deep dish. I’ll fix it in the description.
Valerie says
I’m so glad I read this, as I was googling “how to parbake a piecrust”. I decided to read the comments to see if someone had asked about it (something I usually remember to do before making any new recipe) and voila, here was my answer! Just a note: you still haven’t fixed that typo. 🙂
thedomesticrebel says
Valerie – oops, I forgot about the par-baked mention in the instructions! Fixed it now 🙂 thanks!
Sandy Niemann says
I’ve always known “par baked” to mean “partially baked.” The instructions do tell you to bake the pie crust for 10 to 12 minutes before finishing up with filling and baking again. I personally found that the bottom of the crust needed more baking time at a higher temperature (may just be my oven) in order to be crisp rather than doughy.
Scott says
I made this last night and it was awesome! Everyone loved it. My kids said this was the best pie I have ever made. The only question I had is that the top on mine came out very dark, almost black, very carmelized, very different from yours in the picture. It tasted fine, like a creme brulee. Did I use too much cinnamon or bake too long?
thedomesticrebel says
You may have baked it a little longer. The key is to get it golden brown and caramelized in a short period of time. No worries; your top was probably a little more bruleed! 🙂
Scott says
thanks! I am giving it another try today…the first one didn’t last long at all.
Poppy Meehan says
When you say “par baked” – for about how long?
thedomesticrebel says
Poppy, that is an error on my part. You do not need to par bake the crust, but I do recommend that the crust is at room temperature before starting. I’ll fix it now 🙂
Nicole says
Just made this and Girl! FABULOUS! So, so good and easy to make. Thank you for the recipe my new favorite.
thedomesticrebel says
Yay! I’m so glad you loved it, Nicole!!
Debbie says
What is ment by a par-baked crust for this pie?
thedomesticrebel says
Hi Debbie! That’s a mistake on my part. Use any refrigerated pie crust or frozen but thawed pie crust and proceed with the recipe as normal.
Pat Hand says
I made this today and it sure took longer than 10 minutes prep time! Just cooking the cream mixture on the stove took at least 15 minutes, as I had it on low medium heat so as not to scorch it. I then baked it according to the directions and the crust was not browned at all, barely done, really. I then broiled it for the one minute. After it cooled the filling sank down to very thin, nothing like the picture. My husband and I just had a slice, and he disliked it, I kept eating it trying to “make” myself like it, well, that did not work, neither one of us like it. Guess I was expecting more of a creme brulee texture. Oh, well, I gave it a try. Glad it worked out good for the other people.
thedomesticrebel says
Pat, I’m sorry you and your husband didn’t like the pie. I’m not sure what happened without having been there, but thankfully there are plenty of other recipes on this site that you’ll love!
Pat Hand says
yes, there are tons of yummy recipes to try, thank you:)
Betsy says
I tried to make this and set it on fire ?? I am awful. I will try it again when I can focus more on the broiler. It smells delicious, despite everything.
thedomesticrebel says
Oh no, Betsy! Hopefully next time you’ll get it bruleed just right!
Jane says
Can I ask what is a broiler? Thank you
thedomesticrebel says
Hi Jane, a broiler is usually in a normal oven! It’s a special setting that browns things quickly.
Robin says
In the UK it is called a griller, in restaurants it is a salamander. It’s the top heating element in an oven.
Emma says
I made this a couple of days ago and everyone LOVED it! It was so delicious and creamy, and SUPER easy to make! Thank you so much for this awesome recipe! Definitely a keeper!
thedomesticrebel says
Thanks so much, Emma! So glad you enjoyed it!
Noelle says
Hi! My pie is in the oven as we speak. I used equal parts vanilla and almond extract since I have an almond extract obsession. I also added salt to the filling since I wanted a salty sweet flavor. We’ll see what happens. I feel like I put too much butter and sugar topping so I hope that doesn’t ruin it. Thanks for the recipe!!!
thedomesticrebel says
Noelle, love the addition of the almond extract!
Laura says
This may be a silly question, but do you make your own cinnamon sugar? What ratio do you use?
thedomesticrebel says
Hi Laura! I do make my own cinnamon sugar, and it’s super easy! I like using about 1/2 cup of white sugar and then I’ll mix in 1 Tbsp of ground cinnamon, adjusting to add a little more cinnamon if needed. You probably won’t need all of this mixture for the pie, so just save it for another time in an empty spice jar or tupperware container! 🙂
Amanda Johnson says
I’m having trouble getting the custard filling to thicken up in my saucepan… I’m not sure what to do, I have been stirring for 15 minutes lol please help!!
thedomesticrebel says
Hi Amanda! Sorry you’re having issues! Try adding in another Tablespoon of cornstarch.
Kim says
Hi just wanted to Doublecheck ,you don’t have to bake the pie crust before you add the fulling do you? Thanks
thedomesticrebel says
Nope!
Kim says
Thank you so much!!! You are quick??
Lali says
Would it be fine if I use a torch instead of the broiler to brulee it?
thedomesticrebel says
Hi Lali, absolutely!
Cornel says
You have the name completely wrong. It’s a milk tart and a South African favorite.
thedomesticrebel says
Cornel, it’s also an Indiana favorite, too!
Barbara says
No, the name is not wrong. I has been called Sugar Cream Pie since the nineteenth century. It was made in the Shaker farm authentic kitchens. In Indiana there was a grocery store called Marsh’s. they always made and sold Sugar Cream Pie and Old Fashion Cream Pie. The pie is sometimes referred to as Hoosier Cream Pie. I have both recipe books ” The Hoosier Cookbook copyright 1974″ and ” the Best of Shaker Cooking that state the sugar cream pie has been in existence since the nineteenth century and the Hoosier Cookbook states It has been around for 202 years. Here is their recipe is : 1 1/2 C sugar, 1/3 c flour, 1/2 t. salt, 2 1/2 c cream , 2 t vanilla, 1 T butter, melted `1 unbaked pie shell.
mix all dry ingredients then ad to the liquid pour into unbaked shell bake for 10 min at 450 reduce heat to 325 for 35 min. Sounds like the same recipe as I used here on this site. Enjoy
vicki says
they made it when fresh fruit was unavailable
Christina says
My pie as I was stirring it over the stove, never started to thicken! I have no idea what I did wrong. 🙁
thedomesticrebel says
Was your cornstarch expired, Christina? Otherwise, I’m not sure what could be the problem! I’ve made this pie many times and have never had that issue. I’m sorry!
derek says
hi
quick question I was thinking about making this in a mini muffin tin or regular sized one what do you think the baking times would be for that?
thank you
derek
thedomesticrebel says
Hi Derek, I have not tried making this pie in a muffin tin before, so I’m not positive. I would think if you were to bake it in a regular tin, it would be approximately 10-15 minutes – maybe more – and a mini one would probably be around 7-10 minutes – again, possibly more.
Judy says
No eggs??
thedomesticrebel says
Correct, Judy!
Ann says
Has anyone tried this without a crust?
Tiffany says
Last year I had a bunch of extra because I didn’t use a deep dish crust. I put it in a bowl and placed it in the fridge. Ate it like pudding. Yum.
Rebecca says
Making now!!! Cannot wait. Creme brulee’s, custards, egg custards, any thing resembling is my favorite type of dessert. Absolutely cannot wait to see how this comes out! Smells and looks delish!
thedomesticrebel says
Rebecca, hope you love it!
SALLY says
Looks fab! I will print and try soon!
I would like to say that I stopped using the microwave after doing research! Their use is really very, very bad for your HEALTH! I use the stove and toaster oven instead and in most cases it’s just as fast and do a far better job than the micro. Years ago I had two going during holidays, etc!! But never again.
Thanks for you fab pie!!
Kim says
What if you don’t have a broiler?
thedomesticrebel says
Hi Kim, the pie gets pretty crisp on top just from baking, so unless you have a kitchen torch, I’d just leave it be!
LE says
Do you bake pie crust before adding filling? Instruction in line 1 states to bake 10-12 minutes. Which is it. Bake pie crust for 10-12 minutes and then fill or don’t bake crust and fill?
Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
thedomesticrebel says
Hi LE. You pre-bake the pie crust before filling it with the filling. Once it’s pre-baked, fill it with the filling and continue baking until the filling is set.
Linda gibson says
Ok. I want to try this but confused. When u buy frozen deep dish pie crust, they r not cooked correct? They r raw right? So, if I buy frozen raw pie crust, I do not have to cook, just let it thaw first. Correct?
thedomesticrebel says
Hi Linda! Yes, you’re correct – the frozen pie crusts are raw. For this recipe, I pre-bake mine for about 10 minutes before I fill it, then I continue baking it to set the filling. Hope this helps! If you have any other questions, don’t hesitate to email me!
Angel says
Oh no!!! I didn’t prebake mine. Used frozen.. but thawed. Because it the comments I thought that is what it said. Then I read further in the comments and it says to par bake. Ugh … in oven now. Two of them!! Hoefullybthey aren’t ruined!! ??
thedomesticrebel says
Angel, have no fear! I’ve done it without pre-baking and I’ve done it by pre-baking and they both turn out just fine 🙂
Angel says
Thanks!!they smell delicious but might have over done it with the topping !!!
thedomesticrebel says
Um, no way Jose! There is never too much cinnamon sugar in my world 🙂
Faye says
Hayley, how can I print this recipe and some of your other recipes….they look fantastic….
thedomesticrebel says
Hi Faye! If you go to any recipe on my site, you’ll see a print button in the corner of the recipe box. Hope this helps!
Rowland says
When Wendy’s first opened in 1969 or 1970 in Columbus, Ohio, they sold, in addition to Chili and Frosty, a product they called Sugar Pie. I absolutely loved it. A year or so later, they discontinued it it. I have never, until now, found a decent recipe for it. I even called their corporate offices to see if they would give me a clue as to the way to make it. Not a chance, it’s corporate property they told me. I eventually gave up until now. Thank you so much for sharing this wonderful desert. I think I will make it sans crust as the better half of the house is gluten intolerant.
thedomesticrebel says
Rowland, that is so cool about Wendy’s selling sugar pie! I sincerely hope this recipe comes close to their beloved pie. Enjoy!
Leslie Ploeg says
Hi , I made this pie but had some trouble with it boiling over a lot. Not sure what I did wrong?
thedomesticrebel says
Hi Leslie! I’m sorry you had issues with it boiling over. I’ve made this multiple times with a deep dish pie crust and I’ve never had that issue. I apologize!
Leslie Ploeg says
Oh thats ok! I had it on a cookie sheet. It is now cooled and I just had a piece, HEAVEN!!
Leslie Ploeg says
I did use a deep dish pie crust.
Tina says
Never Fail Pie Crust
1 1/2c Crisco or 1 1/4c lard (best)
3c flour (not sifted)
2tsp salt
Mix together.
Beat: 1 egg, 1 tsp vinegar, 6 TBS COLD water
Mix with dry ingredients. Makes 4 crusts
My Grandma & Mom made this crust. Nice & flaky!
thedomesticrebel says
Thanks for the recipe, Tina!
Jim says
Your micro wave probably needs a Magnatron tube. I used to work on them.
Carol says
Forget the recipes, you should be doing stand up comedy. Sorry, but I had to laugh. The pie does look delicious, gonna have my hubby make it.
thedomesticrebel says
LOL. Best compliment ever, Carol – thank you!
H-j Anderson says
I think you’re very fortunate that the microwave sucks & that you’ve pretty much stopped using it. I saw a story on TV a couple of years or so ago, that said the microwave changes stuff in the food & that it then affects your body after you’ve eaten the food & it isn’t reversible. I had already stopped using my microwave, even though I hardly ever used it anyway, only to heat frozen dinners once in a blue moon. Microwaves are not the god-send that they are made out to be & could well be the source of so may illnesses in so many people.
Joye Criss says
Looks delicious! Am making it today! I love the “brûlée” a lot. Wondering if I could layer the sugar/cinnamon with the custard, so I could have more brûlée in the pie?
thedomesticrebel says
Joye, sure! You can always spread half of the filling in the pan, top with some cinnamon sugar, and then the remaining filling and the butter/cinnamon sugar topping.
Kathy says
Salted or unsalted butter?
thedomesticrebel says
Whichever you prefer! I like using unsalted, but if you have salted on hand, that’s fine.
HEATHER Friganza says
Hi, thank you for the recipe. It’s in my oven right now. So, the instructions still say to partially bake the crust, which I did. It’s buried waaaay in the comments that you don’t need to do this. Which is it, and have I ruined my effort by partially baking the crust?? The custard is fantastic, I wish I had more than a few spoons left!
thedomesticrebel says
Hi Heather! No, you will be fine! 🙂 Promise!
Honey says
Can this be made with Stevia baking sugar?
thedomesticrebel says
Hi Honey, I do not recommend using a sugar substitute for this recipe.
Renee says
I used monkfruit and it was delicious!
Wendy Bradshaw says
I forgot to put the vanilla into the custard before I put it in the pie and I base it on top of the cinnamon sugar in a desperate attempt to add it. Have you ever made it without vanilla and do you think I ruined it by doing what I did?
thedomesticrebel says
I think your pie will be fine without the vanilla! 🙂
Wendy Bradshaw says
Hi Wendy again,
I guess you are supposed to use a deep dish pie crust because the butter went all over the place my pie was drowning. It seems like a lot of cinnamon sugar. I use McCormick’s cinnamon sugar and it seems like an awful lot. Your picture doesn’t look like it uses that much of it. 1/2 a cup per pie right?
thedomesticrebel says
Hi Wendy, yes, I did end up using the entire half cup. And I’m sorry – I’ll update the recipe description to mention using a deep dish crust.
Marlina says
I wonder if u can use the same recipe small individual pie crusts.
thedomesticrebel says
You sure could! Just decrease the baking time.
Ken says
4 tbsp of melted butter to drizzle was a bit too much but otherwise it looks good.
Andrea says
How can I print your recipe? there is no print button anywhere.
thedomesticrebel says
Hi Andrea, yes, there’s a print button in the upper right corner of the dashed recipe box. Thanks!
Ariella Bloom says
I just made this dairy free- substituting full fat coconut milk for the heavy cream- and while I’m sure the dairy version is soooo much richer, mine could definitely have passed for dairy! It was pretty loose when it came out of the oven but firmed up in the fridge overnight. Got so many compliments on it!!
thedomesticrebel says
Ariella, thanks for letting me know how the DF version worked!
Edith Ellis says
Is there supposed to be 1/2 cup of cinnamon sugar on the top. It looks like way more than what you have on yours. The butter seems like too much as well. Haven’t let it cool yet.
thedomesticrebel says
Hi Edith, yes, that’s correct. Keep in mind that I also refrigerated mine overnight which helps soften some of the cinnamon sugar so it doesn’t look as brown and crisp.
Terru says
When you say think is it like a pudding thick?
thedomesticrebel says
Yep, it’s thick like pudding 🙂
Mandy says
After reading this I think that I may not have cooked long enough before putting in pie shell, Hoping that if I leave in oven a little longer it will firm up.
thedomesticrebel says
Mandy, it should!
Deb Riach says
Why not just buy a new microwave?
Tammy says
Wasn’t sure if a regular size 9″ or deep dish was needed. I opted for regular. It overflows so I will go with deep dish next time. Dessert tonight so will give opinion later.
Laurie G. says
Very, VERY excited to eat these tomorrow for my birthday! We used frozen pie-crusts that we parbaked, and I haven’t bruleed mine in the broiler yet, was waiting for them to cool… but they’re thick and lovely and the filling was HEAVENLY. Thank you!!
thedomesticrebel says
Laurie, Happy Birthday! Hope it’s wonderful <3
Jo Ella says
Do you broil on hi or low?
thedomesticrebel says
My broiler only has one setting, so I’m assuming it’d be safe to broil on low.
Shelly Burns says
I made this for a fall festival baking contest and won an overall award for it. Thank you so much for the recipe!!
thedomesticrebel says
Woohoo! Thanks Shelly! Congrats!
April says
Is the amount of cinnamon sugar correct? 1/2 cup?
thedomesticrebel says
Hi April, yes it’s correct. If you’d prefer, you’re welcome to use less cinnamon sugar! Start at 1/4 cup and go from there.
Rebecca W says
I accidentally bought whipping cream, can I use it in place of the heavy cream?
thedomesticrebel says
Hi Rebecca! Yes, heavy whipping cream and heavy cream are the same thing so you’re okay!
Denice says
My dinner guests dubbed me the dessert queen after I served this to them. I do have a question though. Why do you suggest to grease the pan when using a refrigerated crust? It cost me two pie crusts because the dough just slid down the side of the pan. I usually make mine from scratch but didn’t think I would have time. As it turned out by the time I pre-baked two crusts and then ran to the store to buy a frozen one I would have had time. ? Just asking. Maybe you have a suggestion to remedy this. Thanks
thedomesticrebel says
Hi Denice, I just hate when food sticks so I always grease my pans before I use them – even when I use non-stick, which may be bad for the pan but whatever 🙂 So glad it was a hit!
Sue says
Wow! This pie is delicious! I followed your recipe to the tee and it was perfect! My boyfriend could have eaten the entire pie himself! Good thing I was smart and made two!! Thanks for the recipe?
thedomesticrebel says
Ooh, smart move making two, Sue! (Sorry for the rhyme!) 🙂
Judi says
i don’t have heavy cream, I don’t suppose half & half would work? I have all the other ingredients
thedomesticrebel says
Hi Judi, I’m afraid heavy cream is necessary for this recipe. Half & half just isn’t thick enough for it to work.
Ally says
I’m going to make this today! Has anyone made it with just sugar on top? Not a huge fan of cinnamon. Thanks!
thedomesticrebel says
Hi Ally! You can omit the cinnamon completely and it will not affect the recipe! Enjoy!
Betsy says
Baking mine in the oven right now. Just realized I forgot to add the vanilla. Any suggestions? It still tasted good when I tasted the filling
thedomesticrebel says
It’s too far now to add the vanilla, but if the filling tasted fine without it, you should be good!
Ann says
Thank you for this wonderful recipe! It tasted wonderful but was rubbery. I’m wondering if I over baked it or heated it too long on the stovetop.?
thedomesticrebel says
Uh oh! Sorry about that, Ann! Perhaps it was over-baked!
Clee Farr says
This is truly great. When I was a kid back on the farm in Pendleton Indiana Grandmother Oldham would make the ABSOLUTELY best Sugar Cream Pie and this is the closest to that old time Pie She lived on our road, wasn’t my Grandmother but back then a Grandmother was everyone’s Grandmother
THANK YOU FOR THIS ONE
thedomesticrebel says
Clee, I’m so glad this reminds you of Grandmother Oldham’s recipe!
Colette says
I had the same issue come others on here had with it not thickening. The first time I just hoped it would finish thickening in the over or fridge. It did not. This was my second attempt, and brand new box of corn starch that expires in over 2 years from now and very high grade heavy whipping cream. I stirred it for almost 30 minutes without any success, then I added an extra tbsp of cornstarch, turned up the heat to a medium high, and added yet another tbsp of cornstarch (I was determined to make it work this time haha), and low and behold, it thickened into a lovely custard consistency pretty quickly. It is now in the oven baking, so haven’t tasted it yet but I have high hopes! Anyone else who is having issues getting it to thicken maybe add more corn starch, turn up the heat, or both.
Colette says
Just finally tried the pie, and despite my original issues getting it to thicken, it was well worth the effort. It is awesome, my whole family loves it! Great pie!
Mori says
Just a quick observation-I’ve never made custard type pies without eggs! So it really works, huh?!! Looks divine and so easy! Have to try it.
Mori says
Well, just put them in the oven! I made 1 1/2 recipes of the sugar cream and used 2 deep dish crusts so it wouldn’t over fill the crust and bubble over. The filling tastes wonderful!
thedomesticrebel says
Woohoo! Hope you enjoy!
Jim says
Question: I made this pie and it was delicious. My oven has convection bake setting which I used to bake this pie. Do you recommend convection or conventional baking?
Thanks
Jim
[email protected]
thedomesticrebel says
Hi Jim! I bake everything via a conventional oven, so I recommend that.
Cheryl Kravik says
I made this and was disappointed- the taste was great but, while it rose in the oven, it sunk as it cooked and was rubbery. I did use arrowroot instead of cornstarch, as that is what I had; I read online that they are interchangeable. So, it was either the arrowroot, I cooked it too long or baked too long? The recipe didn’t say how thick to cook before pouring into crust and baking. I’d like to try again because I hate to not have baking turn out and the taste was so good . Suggestions?
thedomesticrebel says
Hi Cheryl, I have not tried this with arrow root but I would suggest using cornstarch as called for in the recipe.
Taryn says
Way too much butter on top, boiled out all over. I used a deep pie dish too, I knew a half stick was too much but followed recipe against my better judgment. Ridiculous amount of butter for top! Everything else was fine. Next time I will half the butter.
AJ says
Agreed! Just made this today and used one tablespoon after realizing how ridiculous this amount of butter for the topping was. I feel like I used too much sugar and cinnamon on top too. Doesn’t look like the sugar cream pies I’m used to from my childhood. Hoping it all turned out right though!
Susan says
Avoid using arrowroot for cream-based pies, as it creates a slimy texture when combined with dairy.
Shanna says
I have to use gluten free pie crusts and I don’t think it’s deep dish. How full would you say I need to fill the crust so that it doesn’t overflow when cooking?
thedomesticrebel says
Hi Shanna! No worries; just fill it about 2/3-3/4 full, eyeballing it as you go to ensure it’s not overflowing. The pie won’t rise too much, but you don’t want spillage either. For the remaining filling, you can chill it and eat it as a pudding/custard, or add it to tiny graham cracker crusts and bake those for a shorter period of time.
Saundra Burns says
My Mom used to make this and put cooked dates in the bottom and it is my favorite pie.
thedomesticrebel says
Love the idea of adding dates!
Julie says
I’ve made this twice now and it is absolute heaven. Best tasting pie I’ve ever had. Thank you for the recipe.
thedomesticrebel says
So so happy you enjoyed it, Julie!
Heather says
History of the Sugar Cream Pie:
https://whatscookingamerica.net/History/PieHistory/SugarCreamPie.htm
Mary Lynn says
I am not a fan of pumpkin pie , so this will be on my Thanksgiving table, too. (maybe I should just keep it all for myself) ha ha… I have a feeling everyone will want a slice. Happy Thanksgiving
Carolyn June says
I found this recipe a few months ago on facebook. I made it then and it was DELICIOUS!!!! I’m making it again today. Two, in fact. One for a pie social at church tonight and one for Thanksgiving. And it’s exactly as you describe – creme brulee in pie form. Yum!
thedomesticrebel says
Carolyn June, woohoo! Please enjoy and Happy Holidays!
Katrina says
For the girl that couldn’t get hers to thicken….
One thing I didn’t learn till I was 40 yrs old is corn starch doesn’t work unless it is first mixed with cold fluid! So I mix my sugar and cornstarch mixture with the cold cream real well before I mix in the warm butter. The recipe is sooo good!! I made a practice pie today so I can make two pies for thanksgiving dinner! It’s a keeper!! Thanks so much for sharing!!
Courvette says
Sugar Cream is my favorite!! I am making this recipe for Thanksgiving. Sorry if this is already been asked, but has anyone ever doubled (or even tripled) this recipe?
thedomesticrebel says
Hi Courvette, I have not tried doubling or tripling this recipe, but if you do, I’d recommend doing one batch at a time.
Courvette says
Thanks!! That’s probably the safest route considering I have such trouble getting things to set up!
lily says
Thank you for this amazing recipe!
I made it for my company’s Thanksgiving baking contest and won first place with it! Everyone was raving about how yummy it was.
thedomesticrebel says
Lily, congratulations! I am so happy it was a hit and a winner!!
Denae says
I’m assuming these pies hold well in the fridge overnight? I’m trying to prioritize my Thanksgiving baking…Very excited to try this out!
thedomesticrebel says
Hi Denae, YES, this pie will last in the fridge if you make it today!
Elizabeth Rugh-Butler says
Seen recipe on pinterest. I don’t like sugar cream pie, but my husband and daughter love it. Never tempted to make them before. I made two and they came out beautifully. So easy to make. They loved it. Will continue to make them. Thanks for putting it on this site.
thedomesticrebel says
Thanks Elizabeth! So glad your husband and daughter love it so much.
Emily says
I had a question. On the second 25 minutes of baking time, do you still bake it on a cookie sheet?
thedomesticrebel says
Hi Emily, the pie only bakes for 25 minutes. You pre-bake it by itself for 10-12 minutes, and then you bake it with the filling for 25 minutes. I recommend using a baking sheet to prevent spillage.
Emily says
On the second 25 minutes of baking, do you still have to use a baking sheet?
Nikke says
Do you heat it again before serving or serve cold?
thedomesticrebel says
Serve straight from the fridge or room temperature!
Stephanie says
Made this last Thanksgiving and I didn’t want to share! I’m making it again this year because it was unanimous that it is going in the regular rotation. Probably my favorite pie!
thedomesticrebel says
That makes me so happy to hear, Stephanie! Enjoy, and Happy Thanksgiving! xoxo!
Tracy Snethen says
I had a terrible microwave when my kids were babies. I would heat their bottles up in the microwave and the bottle would still be cold. I figured out that only parts were of the oven would heat up. So my husband started putting an X wherever it would heat the bottle. I’m from up north originally but moved to Texas about 20 years ago. My kids loved their grandma’s sugar cream pie on Thanksgiving. I asked everyone I knew in Texas for the recipe. No one had ever heard of sugar cream pie. It has been at least 16 years since we have had one. Then I found this recipe. I am making it for the first time today to take to a friend’s for Thanksgiving dinner. Wish me luck.
thedomesticrebel says
Tracy, Happy Thanksgiving! You got this!
Tiffany says
This is the second year I have made this. I normally don’t like pies but this is absolutely delish!!!! I followed the exact recipe last year and it turned out too sweet for my taste but was still a hit. I used 1/2 cup a sugar this year and it was perfect! I can’t stop sneaking bites. It tastes like creme brûlée and whip cream had a baby! It’s super easy to make. I would recommend for any type of gathering or potluck. Yuuuuum.
thedomesticrebel says
Thanks Tiffany! So happy to hear you enjoyed!
Anne says
This pie tastes just like creme brûlée, and it is delicious!!!
thedomesticrebel says
Thanks Anne! Glad you enjoyed!
Carol says
Can you use an artificial sweetner in place of the sugar or will that make it too thin?
thedomesticrebel says
I do not recommend using artificial sweetener in this recipe. Sorry Carol!
Karan k says
This is fabulous. Very easy. Did mine with Splenda sugar blend.
Karan k says
This is fabulous. Made with Splenda sugar blend
Robin DeMarco says
Do you bring mixture to a boil?
thedomesticrebel says
Hi Robin! The mixture doesn’t quite boil, but it does bubble up. You want to make sure you stir it constantly so it doesn’t burn, as it’s prone to scorching easily.
Pearl Campbell says
Is this also known as Chess Pie?
thedomesticrebel says
Hi Pearl! Chess pie traditionally has cornmeal in it, and this recipe does not. It is similar though!
Miriam says
Absolutely delicious. I made exactly according to directions and it turned out great!
Miriam says
I meant to add that I brushed my pie crust, bottom and sides, with egg white. (Before the pre baking process) I then sat it on a hot stone in my oven and baked for 12 minutes. I let my custard cool down slightly before adding it into the crust and returned it to the oven and baked according to directions. A day later and my crust is still nice and crisp. Hope this helps someone else have a good flaky crust that doesn’t get soggy.
Livia says
I wanted to make something different for my holiday party. So I embarked on making my first pie and had very high hopes this would turn out like creme brulee (my favorite dessert, along with flan) in pie form. The warm delicious custard right out of the pot was already a good sign! My coworkers loved it, even my fellow dietitians enjoyed it. 😉 Thank you and happy holidays!
thedomesticrebel says
Livia, so happy you loved the pie! Happy Holidays!
Judy Porter says
Can’t wait to try it!
Lori Latham says
Is there a substitute if u dont have any heavy cream???
Jamie says
I love creme brûlée but can I use brown sugar on top instead of the cinnamon sugar mix?
thedomesticrebel says
Yes!
Jamie says
Yay!!!! Thank you so much for getting back to me.. Making this tonight for Xmas eve!!!!
Kathy Chappell-Cook says
Hi! It’s Christmas Day and I just made the pie. It is cooling now! I can’t wait to have a piece of this pie! It looks yummy! Thanks for the recipe!
Melissa Stork says
This pie is absolutely amazing! Made it tonight for my husband and it was soooo good! I think it is the best pie I’ve ever made!!!! I used crisco crust recipe and pre baked it and everything turned out just perfect. Thank you for this recipe:)
thedomesticrebel says
Melissa, so so happy it turned out for you!
Glenda says
Was not what i expected it to be as far as flavor. Was a little oily tasting to me.
Ginna says
Hi! Just a quick question, maybe I missed it in the comment section, but could a person use a ready made graham cracker pie crust instead of refrigerated ready made pie dough?
thedomesticrebel says
You can absolutely try it! It should work!
Jennae says
Can this be made without a crust?
thedomesticrebel says
Hi Jennae, I would not recommend making this without a crust.
Jennifer says
This pie looks delicious. I love all kinds of creme brûlée and wonder how it would be if I added blueberries. What do you think?
thedomesticrebel says
Hi Jennifer, I have not tried that but if you do, let me know how it turns out!
Loni Portera says
Omg. Best pie ever! It was super easy too!!
Susan says
Made this pie last night. It turned out so well. Taste was amazing. Very rich. May cut down on sugar next time. Great recipe
Cinda Kistenfeger says
Can’t wait to try this. It looks so good.
Kathy says
Ok so after reading soooo many comments my brain is fried….lol…i bought a frozen deep dish crust..NOW..do i unthaw and pre-bake? Or just unthaw then fill then bake?
thedomesticrebel says
Just fill and bake!
Miriam N. says
I made this for Father’s Day and it was a success! I was out of cinnamon (how does that even happen?) so I baked it without the topping and served it with fresh strawberries and blueberries. It was wonderful and I received so many complements. For those who are having trouble with it setting up, make sure your cornstarch isn’t old. Also, keep stirring on the stove until it is the consistancy of really thick pudding.
Thank you so much for sharing this recipe!!
thedomesticrebel says
Miriam, this pie sounds delicious with fresh fruit! So glad it was a hit!
Sherri says
This pie was amazing. I have not had good luck with homemade sugar cream pie until this recipe. My son said it was better than the store bought made by the company famous for their sugar cream pie. If you knew my son, you’d know this was praise indeed!
thedomesticrebel says
So happy to hear this was a success for you, Sherri, and that it was a hit with your son!
Nancy says
Yum my favorite type of pie
Jana says
I’ve made this pie 5 or 6 times and I always do something wrong…. and it still comes out amazing every time. My husband’s and my new favorite pie. So good, and i don’t even like regular sugar cream pies.
Ginger says
Do you think that you could use a graham cracker or ginger snap Cookie crust or would it be the too sweet?
Thanks
thedomesticrebel says
Hi Ginger! You absolutely could! I think this would be particularly delicious with gingersnaps.
sandy lusk says
someone said they used splenda instead of real sugar. how much equals the real sugar? what is heavy cream? and if you use a graham cracker or ginger snap cookie crust do you still bake it – and do you bake it with the filling
thanks. as you can tell I need help here. first time I made cupcakes they caught on fire…….I put them in the broiler instead of the oven…………………….sandy
thedomesticrebel says
Hi Sandy! Oh no! Sorry about your cupcake fiasco! I wouldn’t recommend using Splenda, but if you did, follow their instructions on the back of their package as substituting Splenda for sugar is not an equal ratio. Heavy cream is also called heavy whipping cream and is available in the dairy case next to buttermilk and half & half. It’s thicker, richer, and creamier. And you can totally use a gingersnap or graham crust – you do not need to pre-bake. Hope this helps!
peggy says
My top never get crackly. Just stays soft like the filling.
Tabitha says
I have a 9in pie pan, not a deep dish one, and a normal size pie crust should I cut the recipe in half so it doesn’t over flow?
Nancy F says
I made it today and it turned out great. I made my own pie crust because I don’t like the frozen pie crust. I think the people that had a runny pie did not cook it long enough. It has to cook to where it bubbles and gets thick and creamy. Also , when it comes out of the oven it firms on standing. It was pretty easy and yummy.
Elsie Cummings says
Would a spring form pan work if you do not have a deep dish pie pan?
thedomesticrebel says
Hm.. I have not tried that, so I cannot say for sure!
Christy Seastrunk says
So, my mom taught me a “cheat” years ago with cream pies & I tried it with this one – and it worked great! Whisk all the filling ingredients together – minus the vanilla & butter – in a microwave safe bowl. Microwave in 1 1/2 to 2 min intervals, whisking each time. Continue until thick. Remove from microwave, then whisk in the vanilla & butter. pour into crust & follow remaining directions. Family requests this pie at least once a month.
Artistsitra Zionoiz says
I made this early this morning. I love sweet and I even love creamy even more, and this is the Best Pie that I have ever tasted !….I definitely totally satisfied both cravings of mine…..I see that a lot of people had trouble getting the cream filling to thicken up, so I added one extra tablespoon flour, using half flour and half corn starch. Then I cooked the mixture on the stove on medium to low heat for 14 minutes and it thickened up real good and thickened up the rest of the way in the oven, since I make sauces and gravies a lot, I am pretty experienced in thickening up sauces and gravies. I think that the people, who are having trouble getting the filling to thicken up, aren’t patient enough cooking the filling on the stove and stop cooking it too soon.
Artistsitra Zionoiz says
Here, I forgot to rate it with my comment
Diane says
Gotta try this recipe. Sounds and looks delish. I can honestly say your microwave story had me in tears. Sorry you got a horrid burn. Hoping you and the microwave can come to terms. In the meantime, always test the inside of the food before eating. Thanks so much for sharing your story and this awesome looking pie.
Marty says
I tried it and I’m failing. Miserably. The smells heavenly but it is really soupy in the middle. Is it supposed to be like this?
thedomesticrebel says
Hi Marty, it sounds like it wasn’t thick enough to be poured and baked yet. You want to stir it on the stove until it is thick like pudding.
Valerie says
Hi. I am so excited to make this for thanksgiving. Can it be made the night before?
thedomesticrebel says
Yes! Just keep in the fridge 🙂
Becky says
This looks delicious! I wonder if you could use buttermilk in place of heavy cream. My mother use to make the best buttermilk pies!! But I will try this!
thedomesticrebel says
Becky, that’s a good suggestion! It may work – if you try it, let me know how it worked!
Jennifer V. says
Absolutely LOVED, no– ADORED — this recipe! YUM!
Sherri Lee Thomas says
I have tried many recipes for this pie and they have never turned out til this one! LOVED IT!
Pie Lady says
REEEEALY GOOD PIE!!……….I do NOT understand why the struggle with the filling people….???
just KEEEEP STIRRING TIL IT THICKENS…………………………………geeez! LOL! smooches…!
oh by the way ..i did a capful of LEMON flavor……. it gave it an EVER so LIGHT of a lemony taste
….soooo good!
Courtney says
So this pie was absolutely delicious, but it did sink and was way more dense than I think it should have been. Any ideas where I went wrong? Maybe I over-cooked the filling on the stove? I’ll still make it again, I’m just curious if you have any tips 🙂
thedomesticrebel says
Hi Courtney, it is pretty dense! After it refrigerates, the custard gets thicker and more dense.
Maureen Tesoro says
Made this pie for New Years Eve party…..let’s just say it was an awesome way to ring in the New Year. I made it the day before (so easy) so I just popped it under the broiler for a few minutes before I served. That and gave it a nice buttery crisp top and everyone love it. I will definitley keep this recipe on the top of my go to pie recipes. Thanks Happy New Year
Tselane says
My daughter-in-law sent me this recipe last year and I have made it five times since. It is absolutely one of my favorite pies to make! I do follow the recipe with a few tested exceptions: using a 9-inch deep dish refrigerated shell, I pinch the edges so the shell looks homemade when the pie is fully baked; I also fork the refrigerated dough (bottom and sides) before partially baking the shell to avoid dough puffing; cooking the filling (mixture) on medium heat as directed takes about 15 minutes with constant stirring as directed; and finally, I only use half the melted butter and sugar ingredients called for the topping. Love cinnamon, so I use as much as I like. To fully set the pie, you must refrigerate before serving; however, I do heat my slices in the microwave for about 10 seconds before consuming. DELICIOUS!!!!
Akira says
What a great recipe!
I tried this pie with a biscuit crush base and substituted a portion of the sugar with condensed milk – sooo dreamy!
This pie tastes great well chilled, straight out of the fridge!
Definitely a keeper recipe 🙂
Anneli says
Sugar Cream Pie? This looks like “Melk Tert”?
A traditional Afrikaans tart/pie.
Do you know this tart?
thedomesticrebel says
I have heard this is a very popular dish in South Africa!
Morgan says
This was truly the most wonderful, and easiest pie ever! I can’t stop eating it! Thank you so much for this recipe, I’m going to make one for thanksgiving too!
thedomesticrebel says
Thanks so much, Morgan! Enjoy!
Adrienne Beck says
I started making this thanksgiving of 2016 and I now I can’t get thru a thanksgiving or Christmas without my family asking for it! Great recipe! Thank you!!! One of our favorites! And I’m a terrible cook!! ??
thedomesticrebel says
Adrienne, same in my family! Anytime there’s any holiday function or occasional event, I’m asked to bring my sugar pie 🙂 Glad you and your family adore it!
Jenna says
Just made this tonight and forgot to add the vanilla at the end. hope it still has some kind of flavor my husband is really looking forward to it for Christmas ??♀️
thedomesticrebel says
It should be okay with the butter, cinnamon and sugar!
Kayla says
I cooked my filling until thick on stove so I know that part is right , I then proceeded to cook 25 minutes and when I checked it the outer ring of pie was set looking, kinda puffy but middle was really wobbly, also the cinnamon and sugar somehow how went to the middle of the pie. I cooked it for about 8 minute more, hoping I did not overtake it. Should I have pulled it out with a wobbly middle, or should the whole pie be wobbly, meaning I overlooked it at 25 minutes? Why did my cinnamon all go to middle? Also I broiled it on low two minutes and pulled it out because I did not want to overdo it but the top looks nothing like yours, please help me troubleshoot what I did. It is cooling now, so I can’t comment on texture, I just know the top looks nothing like yours.
thedomesticrebel says
Hi Kayla, hmm, I’m sorry you had an issue with your pie filling! The texture of the filling should be like pudding – very thick. And when you pour the butter and cinnamon sugar on top of the filling prior to baking, the butter and sugar mixture should almost pool in the center. I’m not sure how it sank, to be honest. I apologize for that! But I am sure it will still taste great.
Kayla says
Texture is perfect, but somehow the cinnamon sugar mixture ended up in between the layers of the pie, the pie didn’t sink, I meant that there was no cinnamon sugar around edges somehow it all ended up in middle on top and when I cut it it was in the lower part of pie. Do you know how I can keep this from happening? When it was broiling it was really bubbling is it suppose to?
Brad Moore says
How do I know when my cornstarch-sugar melted butter and heavy cream mixture is done I know it says thick and creamy but how long should it take mine started to stick to the pan as I was stirring and was a slight bit thicker so I thought it was long enough if you could send me a time frame or a video I should go by it would be very much appreciated
thedomesticrebel says
Hi Brad, there’s a video of it on my Facebook page pinned to the top of the page! You want it thick like pudding.
Joy Klein says
I’m from Indiana. This was my absolute favorite pie growing up. Gray’s Cafeteria made the best but Wick’s was a good back-up. I am so excited to try this recipe. I will make it per recipe the first time but then probably experiment with less sugar/fat versions. Thanks for the recipe
Kara M says
This is my third recipe that I am trying to see if it tastes like the sugar cream pies of my youth! I am born and raised in Indiana and I have yet to find a recipe that tastes exactly like a remember it; something is always a little off! We never used cinnamon and sugar on top growing up so I am not going to use that ingredient. The history of this pie is actually pretty interesting. Hoosiers used this pie as a fill in for off-season desserts in the winter when there were no fresh fruits available. All the ingredients were easy to come by in the everyday kitchen 🙂
Jennifer says
This was a huge hit at Sunday dinner here in Indiana. Such a delicious easy recipe! Thank you!
Natasha says
Can you use heavy whipping cream instead of heavy cream?
thedomesticrebel says
Hi Natasha! They are virtually the same thing, so yes!
Helen Gynell says
I made it and it was delicious but following this, the topping was very dark brown (not pretty like this).
The cinnamon in this photos looks dry not wet. Just wondering why so much cinnamon is called for here.
1/8 cup cinnamon sugar is plenty.
FOR TOPPING:
4 Tbsp butter melted
¼-½ cup cinnamon sugar = ¼-½ cup sugar with 2-3 teaspoons ground cinnamon mixed in.
Krista S. says
What a great recipe! I was very nervous but excited to try my hand at a sugar cream pie (I’m a hoosier) and I can’t believe how easy it was! I drizzled the melted butter and sprinkled the cinnamon sugar on the pie after the time in the oven and then popped it under the broiler. Beautiful pie and so delicious! I refrigerated it overnight and it set up beautifully. Thank you!
Suzanne Galdun says
I make this as the creme brûlée pie recipe out of Hayley’s Two in One Desserts cookbook – basically the same but using vanilla bean paste instead of extract (but extract works too!) and no cinnamon in the topping. It is so fantastic. Takes time to get the custard thickened, and depending on your oven temp accuracy it may take a few extra minutes for the top to get golden, but it is worth making. I could eat this any time of day ?
Leonard Sciullo says
Hi. Going to make your “Sugar Cream Pie” but have a question about the pie shell. When I par bake a pie shell it shrinks on me.
If I poke holes in it, it still shrinks and may absorb the filling. I’ve read that some people place another pie pan on top of the
pie shell and bake it upside down or put “beads” in the shell. It mostly happens with the refrigerated type. Any ideas? Thank you.
thedomesticrebel says
Hi Leonard! Yes, the shrinking happens with me as well. You can absolutely fill the empty pie crust with a piece of parchment and fill the parchment with dried beans or uncooked rice (just make sure the parchment is large enough to make a “bowl” to hold the dried beans. Then you can par-bake!
Carrie Stephens says
Wow, WOW WOW!!! This looks amazing. Thanks for this recipe, I have never seen anything quite like it in pie form and it has me wondering if i could convert this pie into a creme Brule type of desert with the crackle on top, it has been something my family has been longing for since March!
Ordering a creme Brule desert from a take-out isn’t as easy because there is too much time to overthink and feel guilty about ordering a desert. LOL Making it homemade will change that for sure *wink*
Renee McNutt-Bacca says
Creme Brulee is extremely easy to make yourself. I personally make the creme and skip the brulee ?
Peeet says
great!
Adrienne says
Hayley, I just wanted to say that i have been using this recipe for about 4 years now for Easter, Thanksgiving and Christmas for two families on both my side and my husbands side and it is the most requested pie ever. Everyone loves it. It is unforgettable and has made me known in my husband’s family for being a good pie baker! Thank you for sharing it. It’s wonderful!!! Always turns out divine!
thedomesticrebel says
Adrienne, I LOVE this! Thank you so much for sharing!
Lauren says
Easy to make and tastes amazing- love it! Thank you Hayley!
Julie Ross says
This recipe is very yummy but not the best I ever had. Like many of you who commented, I too am an Indiana Hoosier and I grew up eating Wick’s pies. You just can’t beat it, but I do have a couple of tips that will help you get a little closer to that Wicks sugar cream taste you remember and are craving right about now: First, use flour not cornstarch, it will thicken but it make take a little longer. Second use real salted butter (if you notice most sugar cream pie recipes don’t call for salt and every good baker knows that salt brings out or compliments the other flavors, you could even add a pinch to your filling too. And third: (this one will surprise you but for those of you who have had the Wick’s sugar cream you will immediately go “oh wow I can taste it now that you said it!” and it is USE NUTMEG ON TOP! No need to put it on last and broil. Just put it on before you bake it and skip the broil. Now if you like the buttery cinnamon/sugar top go ahead and do that, it is yummy, it just isn’t like the Wick’s pie. Now I am not saying this is an exact copycat recipe because wicks crust is special on it’s own. So play around with the recipe and good luck ( especially to you Hoosiers out there. Go IU
Kris says
Essentially, what you’re doing is making a pudding, placing in a pre-baked crust, and brulee-ing the top with cinnamon and sugar. Still delicious. My great grandma made one that she mixed with her fingers in the shell that was made with sweetened condensed milk. I’m still looking for a recipe as great grandma never shared hers.
Kelsie Archer says
I’ve made this every year for thanksgiving for the last 6 years. The trick for me for assuming “thick and creamy” like the recipe says is that the mixture will literally “seize” in about 1 second when it hits the sweet spot. It feels like forever before it does. I also skip the butter and sugar topping part. Instead, I bake to finish the crust, refrigerate for at least a day, two is best. When ready to serve I sprinkle the cinnamon sugar evenly and carmelize with a kitchen torch like creme brûlée. The few times I used the butter method I cut the butter amount in half. The torched top seems to be the winner though.
Vicki K says
Holeysmokes! I just made this easy recipe in a gluten free crust. This is my husband’s favorite pie but I have never been able to try it until now! Patience is key in making the filling. Fantastic!
Sheila says
Hello Queen!
I have been making your sugar cream pie recipe for years! Everyone LOVES it, but my sister in law loves it the most. She is on her fourth fight with cancer, and swallowing and chewing are now difficult, she requested the sugar cream pie for Thanksgiving which is probably all she will eat. I thought about making hers in 10 Oz Ceramic ramekins I have because the crust will be an issue for her to swallow. I want these to be perfect so I’m asking for your advice on baking time and how to use the sugar cream pie filling and topping with no crust. Any help would be appreciated! Thank you and Happy Thanksgiving!
thedomesticrebel says
Hi Sheila! I am so sorry to hear about your sister in law’s fight with cancer! I have not tried making this crustless so I cannot say for sure, but I would recommend greasing the ramekins really well with cooking spray or softened butter and try baking them around 10-15 minutes or until only slightly jiggly near the centers? The topping would be the same; just sprinkle the cinnamon mixture on top and brulee under the broiler. Hope this helps!