Sugar Cream Pie is the best pie to make when you don't have any fruit on hand. This pie has a creamy vanilla custard filling (without eggs) and a melted butter and cinnamon sugar topping. It is super easy to make and requires only simple ingredients already found in your kitchen.
Set the premade pie crust on the countertop for 15 minutes to soften.
Put the pie crust into a 9-inch round pie dish. Crimp the edges of the pie crust if you prefer to do so.
Cover aluminum foil over the entire pie crust.
Fill the aluminum foil with rice. This helps hold the pie crust down and prevents bubbling.
Put the pie dish on a cookie sheet.
Bake for 20 minutes in the oven at 375 degrees Fahrenheit. Note that we are partially cooking the pie crust.
After 20 minutes, remove the pie crust from the oven and discard the rice and aluminum foil. Set the pie on a cooling rack to cool. Reduce the oven temperature to 325 degrees Fahrenheit now.
The Cream Filling
Put the cornstarch, sugar, and a pinch of salt in a medium saucepan. Mix.
Then add the heavy whipping cream. Mix.
Cook over medium heat, stirring constantly until the cream mixture thickens, about 10 minutes. Then turn the burner off.
Remove the saucepan from the heat and add the vanilla and butter. Mix.
Pour the thickened cream mixture into the partially baked pie shell.
The Topping
Melt the unsalted butter in the microwave for 30 to 35 seconds.
Brush the melted butter over the top of the thickened cream on the pie.
In a small bowl, mix the granulated sugar and ground cinnamon.
Sprinkle the sugar-cinnamon mixture over the top.
The Pie
Place the pie back into the oven at 325 degrees Fahrenheit for 20 to 25 minutes.
After that, broil the pie for 1 minute. Keep an eye on the pie during broiling.
Chill for 3 hours so the cream mixture can set.
Notes
We used a premade store-bought pie crust, but you can make a homemade pie crust if you prefer.
You can place the pie dish with the pie shell into the refrigerator for about 30 minutes to prevent shrinkage, although we didn't do this step and our pie crust baked just fine.
You can use parchment paper if you don't have aluminum foil.
You can use dried beans or pie weights if you don't have rice.
Store any leftovers in the refrigerator. The pie should be eaten in about 3 days.
You can put any leftover pie into the freezer for about 3 to 4 months.
Keyword cinnamon sugar, creamy filling, heavy whipping cream, old fashioned sugar cream pie, sugar cream pie, sugar cream pie recipe