Sugar Cream Pie
The old-fashioned custard-style sugar cream pie is buttery, so velvety, and literally melts in your mouth! It's quick and easy to put together!
Servings 10 slices
Calories
Ingredients
Crust:
- 1 (9-inch) pre-baked deep dish pastry pie crust
Pie Filling:
- 5 tablespoons cornstarch
- 1 cup granulated sugar
- pinch salt
- 5 tablespoons butter
- 3 cups heavy cream
- 1 tablespoon vanilla extract
Topping:
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Prepare Crust:
- Prepare and bake a 9-inch deep dish pie crust. Blind bake and cool.
- Wrap a pie shield around edge of crust.
Prepare Pie Filling:
- In a heavy bottom, medium-sized saucepan add the cornstarch (5 tablespoons), sugar (1 cup), and salt (a pinch). Whisk together. Pour in the cream (3 cups) and add butter (5 tablespoons). Heat over medium-low heat, whisking continually to prevent burning or scorching. Bring to a boil and cook for 1 minute.
- Remove pan from burner and stir in vanilla (1 tablespoon).
- Pour filling into blind baked pie crust. Smooth top with a small offset spatula. Allow pie to set for 20-30 minutes
- Adjust the oven rack to approximately 6 inches from the heating element. Set oven to broil.
Prepare topping:
- Pour melted butter (2 tablespoons) evenly over the top of the pie. Tilt the pie side to side, as necessary to distribute butter evenly over the top of the pie.
- In a small bowl, whisk together sugar (2 tablespoons), cinnamon (1 teaspoon), and nutmeg (1/4 teaspoon).
- Sprinkle the spice mixture evenly over the butter. Broil on the adjusted oven rack for 1-2 minutes, until the sugar crystallizes and browns. Watch carefully so the topping doesn't burn!
- Place pie on a wire backing rack and cool completely. Refrigerate for a minimum of 4 hours, or best overnight.