Sugar Pie

A buttery pie crust and creamy custard filling make this sugar pie a simple yet decadent dessert that takes longer to bake than to prepare.

Jump to Recipe

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings8

This old fashioned sugar pie recipe came right from grandma’s recipe box. The flaky crust is filled with a creamy mixture with a custard-like consistency that is deliciously sweet and perfect in its simplicity.

Sugar Pie Ingredients

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You’ll need:

• 1 unbaked pie shell (store-bought or use our pie shell recipe)
• ¼ cup all-purpose flour
• ½ cup sugar
• ½ cup light brown sugar, packed
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup heavy cream
• 1 cup milk (whole is best)
• 1 teaspoon vanilla extract

How To Make This Sugar Pie Recipe

STEP ONE: Preheat the oven to 325°F. You are going to partially bake your pie crust.

Place your 9-inch pie pan on a baking sheet (which makes transporting in and out of the oven easier).

Prepare your pie dough by:

1. Roll it out with a rolling pin
2. Placing it in your pie plate
3. Cut off any excess dough and crimp the pie edges
4. Prick the bottom and sides with a fork
5. Place a sheet of foil inside the pie crust
6. Add pie weights or dried beans.

Bake for 12 minutes. Remove from the oven and set aside and then remove the foil and pie weights.

Note: For an 8-inch pie, follow the same instructions, but you will have to adjust the FINAL baking time for this pie to 1 hour and 20 minutes.

STEP TWO: Reduce the oven temperature to 300°F.

STEP THREE: While the pie crust is prebaking, in a 3-quart saucepan, place the flour, white sugar, brown sugar, nutmeg and salt. Use a whisk to stir together sugar mixture to remove any clumps and to mix in the dry ingredients.

STEP FOUR: Add the heavy cream, milk and vanilla extract. Place the pan over medium heat and, whisking frequently, cook milk mixture until thick and creamy (about 13 to 15 minutes).

It should not come to a boil. You need to whisk or stir the filling ingredients frequently to keep the milk from burning. 

STEP FIVE: Pour pie filling into a partially baked yet still hot pie shell.

STEP SIX: Bake for 60 minutes if you are using a glass dish or 50 minutes using a if metal).

For an 8-inch pie, you will have to adjust the baking time to approximately 1 hour and 20 minutes.

It will still be a little jiggly in the middle when the time is up, but most of the pie will not jiggle.

STEP SEVEN: Remove from the oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.

How To Serve

Serve with a scoop of vanilla ice cream on the side and/or a dollop of whipped cream on top along. Make our whipped hot chocolate to enjoy with it.

This pie is even better on the second day. We love it cold but some people like to eat it warm.

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Pies with simple ingredients that taste amazing are definitely the name of the game. Check out our other pie recipes including our smooth and rich custard pie and our chocolatey Arkansas possum pie.

How to Store Sugar Pie

IN THE FRIDGE: Cover leftover pie with plastic wrap and store in the fridge for up to three days.

IN THE FREEZER: Tightly cover your sugar pie with foil and freeze for up to two months.

This sugar cream pie recipe is a vintage treat, sometimes known as desperation pie or Southern brown sugar pie. This perfect sugar pie is also a popular dessert in both Europe and Quebec and is often known as French Canadian sugar pie, or tarte au sucre.

You will love the flaky texture of the buttery pie crust and the simple yet sweet filling in this tasty treat.

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Sugar Pie

5 from 1 vote

A buttery pie crust and creamy custard filling make this sugar pie a simple yet decadent dessert that takes longer to bake than to prepare.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• ¼ cup all-purpose flour
• ½ cup sugar
• ½ cup light brown sugar, packed
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup heavy cream
• 1 cup milk, whole is best
• 1 teaspoon vanilla extract
• 1 pie shell, store-bought or use our pie shell recipe

Instructions

 

• Preheat oven to 325°F. You are going to partially bake your pie crust. Place your 9-inch pie pan on a cookie sheet (which makes transporting in and out of the oven easier). Prepare your pie crust by placing it in your pie pan. Crimp the pie edges, and prick the bottom and sides with a fork. Place foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from oven and set aside. Remove the foil and pie weights.
• Reduce the oven to 300°F.
• While the pie crust is prebaking, in a 3-quart saucepan, place the flour, sugar, brown sugar, nutmeg and salt. Use a whisk to stir together to remove any clumps and to mix.
• Next, add the heavy cream, milk and vanilla extract. Place the pan over medium heat and whisking frequently, cook until thick and creamy (about 13 to 15 minutes). It should not come to a boil. You need to whisk or stir frequently to keep the milk from burning.
• Pour into a partially baked, yet still hot, pie shell.
• Bake for 60 minutes (if using a glass dish, 50 minutes if using metal). It will be a little jiggly in the middle still when time is up, but most of the pie will not jiggle. Remove from oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.
• Optional cool whip dollop when served.

Notes

• For an 8-inch pie, follow the same instructions, but you will have to adjust the baking time to bake for 1 hour and 20 minutes.
• Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.
• Keep a close eye on the milk and make sure to whisk constantly to ensure the milk doesn’t burn.

Nutrition

Calories: 335kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 188mg | Potassium: 107mg | Fiber: 1g | Sugar: 27g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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