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Sugar Pie

close up overhead shot of Sugar Pie in a baking dish
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.
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Table of Contents
  1. SUGAR PIE INGREDIENTS
  2. HOW TO MAKE THIS SUGAR PIE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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.

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.

SUGAR PIE INGREDIENTS

You’ll need:

  • 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 unbaked pie shell (store-bought or use our pie shell recipe)

SUBSTITUTIONS AND ADDITIONS

PIE CRUST: In this simple pie, you can opt for either store-bought or homemade pie crust. Our pie crust recipe is a reader favorite.

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HOW TO MAKE THIS SUGAR PIE RECIPE

PRO TIP:

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.

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 rolling it out with a rolling pin and placing it in your pie plate. Cut off any excess dough and crimp the pie edges. Prick the bottom and sides with a fork. Place a sheet of foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from the oven and set aside. Remove the foil and pie weights.

PRO TIP:

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.

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 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 filling ingredients frequently to keep the milk from burning. 

PRO TIP:

Keep a close eye on the milk and make sure to whisk constantly to ensure the milk doesn’t burn.

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

STEP SIX: Bake for 60 minutes (if a glass dish, 50 minutes if metal). It will be a little jiggly in the middle still when 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.

STEP EIGHT: If you’d like, add a dollop of whipped cream on top when served. Try our stabilized whipped cream recipe for a tasty homemade choice.

HOW TO SERVE

This pie is even better on the second day. We love it cold but some people like to eat it warm. Serve with a scoop of vanilla ice cream on the side and a dollop of whipped cream on top along with a whipped hot chocolate to wash it down.

STORAGE

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 because of the simple ingredients needed to make it. This 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 crust and the simple yet sweet filling in this tasty treat.

FREQUENTLY ASKED QUESTIONS

Can I freeze sugar pie?

Sugar pie can be frozen for up to two months well wrapped in foil.

How do I store sugar pie?

We’d recommend storing in the fridge and it will last for up to three days that way.

Do I have to use a homemade pie crust?

Either store-bought or homemade pie crust works fine. Just make sure either way, it is unbaked and you will follow the instructions to partially bake it before adding the filling.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Sugar Pie in a baking dish

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients
  

  • 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, 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 a glass dish, 50 minutes if 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

PRO TIP: 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.
 
PRO TIP: 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.
 
PRO TIP: 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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