Sugar Cream Pie

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!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.

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!*adapted from All Recipes

4.7 from 31 reviews
Sugar Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sugar Cream Pie is so amazing! It has a custard filling that's to die for.
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
  • ¾ cup white sugar
  • 4 Tbsp butter, melted
  • 2 & ¼ cups heavy cream
  • 1 Tbsp vanilla
  • FOR TOPPING:
  • 4 Tbsp butter, melted
  • ¼ - ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).
Instructions
  1. 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.
  2. 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.
  3. 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 tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!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

Comments

  1. 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!

      • 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!

          • 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?

          • 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!

    • 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!”

  2. Holy Moly! I have never even HEARD of sugar cream pie but this looks INSANE! Seriously gorgeous pie!

  3. 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!

  4. 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

  5. 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!

  6. 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. 😉

  7. I’ve looked for the pie crust recipe but can’t find it, help, please 😊

  8. 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

  9. 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

  10. 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.

  11. 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?

  12. What size pie crust did you use? 9 inch? Thanks. It’s on my list for this weekend!!

  13. 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.

  14. Is the premade pie crust a refrigerated or frozen dough or fully cooked? Does it matter?

  15. 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.

  16. 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! 🙂

  17. 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 🙂

  18. Just made this and Girl! FABULOUS! So, so good and easy to make. Thank you for the recipe my new favorite.

  19. 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.

  20. 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!

  21. yes, there are tons of yummy recipes to try, thank you:)

  22. 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.

  23. 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!

  24. 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!!!

  25. 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! 🙂

  26. 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!!

  27. Would it be fine if I use a torch instead of the broiler to brulee it?

  28. 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!

    • 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

  29. 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!

  30. 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.

  31. No eggs??

  32. Has anyone tried this without a crust?

    • 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.

  33. 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!

  34. 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!!

  35. 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!

  36. 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.

  37. 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!

      • 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!! 😳😢

  38. 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!

  39. 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!

  40. 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!

  41. Leslie Ploeg says:

    I did use a deep dish pie crust.

  42. 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!

  43. Your micro wave probably needs a Magnatron tube. I used to work on them.

  44. 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.

  45. 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.

  46. 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.

  47. Salted or unsalted butter?

  48. 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!

  49. Can this be made with Stevia baking sugar?

  50. 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?

  51. 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.

  52. I wonder if u can use the same recipe small individual pie crusts.

  53. 4 tbsp of melted butter to drizzle was a bit too much but otherwise it looks good.

  54. How can I print your recipe? there is no print button anywhere.

  55. 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!!

  56. 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.

  57. When you say think is it like a pudding thick?

  58. Deb Riach says:

    Why not just buy a new microwave?

  59. 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.

  60. 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!!

  61. Do you broil on hi or low?

  62. 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!!

  63. 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.

  64. Rebecca W says:

    I accidentally bought whipping cream, can I use it in place of the heavy cream?

  65. 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!

  66. 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😀

  67. 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.

  68. I’m going to make this today! Has anyone made it with just sugar on top? Not a huge fan of cinnamon. Thanks!

  69. 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!

  70. 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.😬

  71. 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

  72. 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.

  73. 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!

  74. 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.

  75. 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

    jamestarantino@msn.com

  76. 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.

  77. 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.

  78. Saundra Burns says:

    My Mom used to make this and put cooked dates in the bottom and it is my favorite pie.

  79. I’ve made this twice now and it is absolute heaven. Best tasting pie I’ve ever had. Thank you for the recipe.

  80. 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

  81. 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!

  82. 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!!

  83. 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?

  84. 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.

  85. 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!

  86. 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.

  87. 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.

  88. On the second 25 minutes of baking, do you still have to use a baking sheet?

  89. Do you heat it again before serving or serve cold?

  90. 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!

  91. 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.

  92. 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.

  93. This pie tastes just like creme brûlée, and it is delicious!!!

  94. Can you use an artificial sweetner in place of the sugar or will that make it too thin?

  95. This is fabulous. Very easy. Did mine with Splenda sugar blend.

  96. This is fabulous. Made with Splenda sugar blend

  97. 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.

  98. 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!

  99. Absolutely delicious. I made exactly according to directions and it turned out great!

  100. 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.

  101. 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!

  102. Judy Porter says:

    Can’t wait to try it!

  103. Is there a substitute if u dont have any heavy cream???

  104. I love creme brûlée but can I use brown sugar on top instead of the cinnamon sugar mix?

  105. 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!

  106. 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:)

  107. Was not what i expected it to be as far as flavor. Was a little oily tasting to me.

  108. 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?

  109. Can this be made without a crust?

  110. 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?

  111. Omg. Best pie ever! It was super easy too!!

  112. Made this pie last night. It turned out so well. Taste was amazing. Very rich. May cut down on sugar next time. Great recipe

  113. Cinda Kistenfeger says:

    Can’t wait to try this. It looks so good.

  114. 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?

  115. 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!!

  116. 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!

  117. Yum my favorite type of pie

  118. 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.

  119. 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.

  120. 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!

  121. My top never get crackly. Just stays soft like the filling.

  122. 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?

  123. 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.

  124. Elsie Cummings says:

    Would a spring form pan work if you do not have a deep dish pie pan?

  125. 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.

  126. 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.

  127. Artistsitra Zionoiz says:

    Here, I forgot to rate it with my comment

  128. 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.

  129. 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.

  130. Hi. I am so excited to make this for thanksgiving. Can it be made the night before?

  131. 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!

  132. Absolutely LOVED, no– ADORED — this recipe! YUM!

  133. Sherri Lee Thomas says:

    I have tried many recipes for this pie and they have never turned out til this one! LOVED IT!

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