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Old-Fashioned Sugar Cream Pie Recipe That Always Works

Old-Fashioned Sugar Cream Pie

A traditional Hoosier sugar cream pie made without eggs. The simple cream, sugar, flour, butter, and vanilla filling bakes into a rich, softly set custard beneath a flaky crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
Filling
  • 1 cup Granulated sugar
  • 1/3 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 2 cups Heavy cream or whipping cream
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Unsalted butter, cut into small pieces
  • 1/4 teaspoon Freshly grated nutmeg, plus more for the top

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Place the unbaked crust in a 9-inch pie plate, crimp the edge, and chill it while preparing the filling.
  2. Whisk the sugar, flour, and salt together in a bowl. Gradually whisk in the cream and vanilla until smooth, taking care not to whip the mixture.
  3. Pour the filling into the chilled, unbaked crust. Dot the surface with the butter and sprinkle evenly with the nutmeg.
  4. Bake for 45–55 minutes, until the edges are set and the center still has a slight wobble. The top may develop attractive golden brown patches.
  5. Cool the pie completely on a rack, then refrigerate until firmly set before slicing. For the cleanest slices, chill it for several hours or overnight.

Notes

Do not overbake. The center should tremble gently when the pie is removed from the oven because it continues setting as it cools. For a more traditional sugar cream surface, sprinkle an additional teaspoon or two of sugar and a little nutmeg over the filling before baking.