This Classic Sugar Cream Pie is one of my favorite simple desserts. The custard filling is flavored with butter, vanilla, and the subtle warmth of nutmeg. The best thing about this pie is that I use a pre-baked pie shell which cuts the prep time to 5 minutes and the whole thing will be ready to slice in under an hour.
To make this pie, start by combining sugar, cornstarch, half-and-half, and salt in a saucepan. Bring to a boil and remove from heat. Add vanilla, food coloring, and butter and return to the heat. Continue to cook while stirring until the mixture thickens. If there are any lumps, put it through a fine sieve. To ensure you have a smooth filling. Pour the mixture into a pie shell and sprinkle the top with nutmeg. Bake until firm and lightly browned on top.
To make my Classic Sugar Cream Pie, you will need the following ingredients:
Heat oven to 325 °F.
Combine 1 cup sugar with ⅛ teaspoon of salt, 2½ cups of half-and-half, and 5 tablespoons of cornstarch in a saucepan. Bring to a boil and immediately remove from the heat.
Add 1 teaspoon of vanilla, 1-2 drops of food coloring (if using), and 6 tablespoons of butter.
Return the saucepan to the heat. Cook the filling while stirring constantly until thickened. Put the cooked filling through a fine sieve if any lumps remain.
Carefully pour the filling mixture into the pre-baked pie crust and sprinkle with nutmeg.
Bake in the oven for 35-40 minutes until the filling is firm and light golden brown. Remove from the oven.
Once cool, serve slices.
This Classic Sugar Cream Pie is a simple old-fashioned dessert the whole family will love! Don’t forget to tag #CookMeRecipes in your baking posts.
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