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I have to be honest, I didn’t grow up eating Sugar Cream Pie but it’s now one of my favorites! It’s so sweet and creamy and has a buttery cinnamon topping that is the star of the show!
If you’re like my family, we tend to always have just the classic pies at our family gatherings. Well, I can’t wait to show up this year with this Sugar Cream Pie and I’m pretty sure it’s going to be the new favorite for everyone!
And here’s a little Holiday tip: If you bring a pie to any gathering…don’t forget the ice cream!! This sugar cream pie has a wonderful vanilla flavor and goes perfectly with Tillamook Old Fashioned Vanilla Ice Cream! I have yet to find a creamier, tastier vanilla ice cream!
Here’s how to make Sugar Cream Pie:
I start mine with a store-bought crust. If you’d like to make your own crust, here is a recipe for a great one. But to keep things easy for this pie, I just bake a store-bought crust and it comes out perfectly with no fuss. Just unroll your crust, prick it with a fork (to keep it from bubbling up) and bake it for 12 minutes.
While your crust is baking, you can get started on the filling. Add all of the filling ingredients to a saucepan (except the vanilla) and heat over medium-high heat. When your mixture starts bubbling, cook for 1 more minute, then remove it from the heat and stir in the vanilla.
The only tricky part of this recipe is you need to whisk the filling the entire time it’s cooking. If not, you’ll end up with a goopy burnt mess in the bottom of your pan. If you are using a non-stick pan, make sure you use a silicone whisk so you don’t scrape your pan.
Once your filling is done, you can pour it into the baked pie crust. Then comes the fun part!
You’re going to drizzle the top of the pie with melted butter and cinnamon sugar! This is what makes this pie so good and gives it that wonderful holiday flavor!
After topping the pie, it goes back in the oven on broil for a few more minutes until the top gets bubbly and the crust gets a little more golden. Then you’ll chill the pie and that’s it!
When you’re ready to serve the pie…aka live your best life, make sure you serve it with Tillamook Old Fashioned Vanilla Ice Cream. I’m telling ya…this is the best ice cream I’ve found! It’s so creamy, and the vanilla flavor truly elevates any pie or holiday dessert. And here’s a little hack…when you serve the pie and ice cream, sprinkle the ice cream with a little bit of cinnamon too and it just makes the pie and the ice cream a match made in heaven! I bought my ice cream at Publix but you can check this link (here) to find out where you can purchase Tillamook Old Fashioned Vanilla Ice Cream to upgrade your family pies this holiday!
Sugar Cream Pie
- 1 refrigerated unbaked pie crust
- 4 tablespoons unsalted butter
- 5 tablespoons cornstarch
- 1 cup white sugar
- 2 cups half and half
- 1 tablespoon vanilla extract
- 2 tablespoons melted butter
- 2 teaspoons white sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- Pre-heat your oven to 425 degrees.
- Unroll your pie crust into a 9 inch pie plate. Prick the pie crust all over with a fork to prevent the crust from bubbling up when you pre-bake it.
- Bake the pie crust in the pre-heated oven for 12-13 minutes or until the edges just start to look golden. Remove from the oven and set aside.
- Melt the 4 tablespoons of butter in a sauce pan over medium heat.
- Add in the sugar and cornstarch and whisk together with the butter.
- Pour in the half and half and continue whisking. The mixture needs to be whisked the entire time or it will scorch on the bottom.
- The liquid will start to thicken and begin to boil. Let the mixture boil for 1 whole minute while you continue to stir then remove the pot from the heat.
- Add in the vanilla extract and whisk until completely incorporated then pour the filling into the baked pie crust.
- Set your oven to broil.
- Melt 2 tablespoons of butter in the microwave and drizzle over the top of the pie. It doesn't need to be perfect as it will spread out in the oven.
- Mix together the sugar, cinnamon, and salt and sprinkle it over the melted butter.
- Place the pie in the oven and broil for just about 2 minutes. Keep a close eye on it so your crust doesn't burn! (I like to leave the oven door propped open so I can watch carefully.
- Let the topping bubble for about 30 seconds then remove the pie from the oven.
- Allow to cool to room temperature on the counter then refrigerate for at least 3 hours before serving.
- Serve the pie chilled with a side of creamy Tillamook Old Fashioned Vanilla Ice Cream for the perfect pairing!