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Grandma’s Sugar Cream Pie

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Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Join us in welcoming Amber of Sprinkled with Flour to the TK Blog. We’re thrilled to have her! She picked a mighty fine Sugar Cream Pie recipe to share with us today, courtesy of Tasty Kitchen member sturgismama68. My goodness, does that look good. Take it away, Amber!

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There are certain things in life that put people in one camp or another. Canon vs. Nikon, Team Edward vs. Team Jacob (yes I admit, I’m an almost-30-year-old Twilight fan), and Cake vs. Pie.

I’m a pie kinda girl. How can you not be?

Give me a light, flaky crust, loaded with a sinful filling that puts me in a sugar-induced state of bliss for the rest of the day, and I’m a happy camper.

Cake is great, but pie is better. In my opinion.

That is why when I came across this recipe for Grandma’s Sugar Cream Pie from Tasty Kitchen member sturgismama68, my eyes glazed over in anticipation of what I knew would be a delicious pie.

I wasn’t disappointed. The filling was so creamy and delicious, I admit I ate a substantial amount of filling straight out of the pan. I told myself that no one would know if the pie was missing a few spoonfuls.

Fine. It was more like 5 or 6 spoonfuls.  But the point is, this pie is good.

Now let’s get started.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

In a medium-sized pan over medium-low heat, melt 4 tablespoons of unsalted butter with 1 cup heavy cream and 1 cup half-and-half.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

In a small bowl mix 3/4 sugar and 1/4 cup cornstarch. When the butter has melted, slowly stir in the sugar/cornstarch mixture with a wire whisk.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Cook, stirring constantly with your whisk until the mixture is thick and creamy. This takes about 10-15 minutes.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Remove from the heat and stir in 1 teaspoon of vanilla extract. Turn your oven broiler on to prepare for the next step.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Now pour the creamy goodness into a pre-baked pie crust. (I LOVE Sylvia’s Perfect Pie Crust posted by Ree).

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Drizzle 2 teaspoons of melted butter over the filling. Sprinkle 1 teaspoon of cinnamon over the top to garnish (I used about half of that).

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Place the pie under the broiler until the butter bubbles, about 2 minutes. Watch your pie carefully, you don’t want the butter to burn. Remove from the oven and let cool for a few minutes. Then refrigerate and serve chilled.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Eat, savor and enjoy.

 
 
 
Tasty Kitchen Blog Grandma's Sugar Cream Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member sturgismama68.

Repeat as many times as you think necessary.

A big thanks to sturgismama68 for sharing the recipe for this delicious pie—which also happens to be the Indiana State Pie. I can certainly see why.

 

Printable Recipe

Grandma’s Sugar Cream Pie

4.70 Mitt(s) 10 Rating(s)10 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Description

Indiana’s State Pie. Creamy and delicious with just a hint of vanilla.

Ingredients

  • ¾ cups Granulated Sugar
  • ¼ cups Cornstarch
  • 5 Tablespoons Unsalted Butter, Divided
  • 1 cup Heavy Cream
  • 1 cup Half-and-half
  • 1 teaspoon Pure Vanilla Extract
  • 1 whole Pie Crust
  • ½ teaspoons Cinnamon For Garnish

Preparation Instructions

In a small bowl, mix the sugar and cornstarch; set aside.

On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, the heavy cream and half-and-half. After the butter has melted, with a wire whisk, slowly add the cornstarch/sugar mixture. Cook, stirring constantly with a wire wisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.

Remove from heat and stir in the vanilla extract.

Immediately pour the mixture into the pie crust and drizzle with the remaining 1 tablespoon butter, melted (I actually use less; adjust to your taste). Sprinkle with cinnamon.

Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long: I set my timer at 2 minutes and that seems to work perfectly. This is a delicious cream-filled pie; don’t hesitate to grab a spatula and taste the goodness left in the pan!

Refrigerate and enjoy chilled.

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

42 Comments

Comments are closed for this recipe.

ChristineZ on 7.26.2011

oops i meant to share a picture of my sugar cream pie, using your recipe: http://www.flickr.com/photos/cristine/5978837803/in/photostream

ChristineZ on 7.26.2011

zomg! i just made this pie for a friend who is missing sugar cream pie…tremendous! and easy to make (the hardest part is waiting for it to chill overnight, and keeping my hands off of it until dinner tomorrow night with said friend).

Michelle in Texas on 6.29.2011

I made your pie and topped it with lightly sweetened whipped cream, to make use of the remaining whipping cream in lieu of having to throw it away next month when it gets lost in the vast wasteland of my fridge.
It was a hit with my family. The first thing my daughter said was…”this pie makes me think of Christmas…you need to make this at Christmas”.
?…I don’t know what that means, but this Christmas I will make it…just for her.

PS there’s one piece left after 3 days in the fridge and no, the crust is not soggy.

mary e childers on 6.22.2011

My sister use to buy a sugar cream pie at a German meat market in Ohio. But the story she told is as much a memory as the pie. It seems she worked with a rather large woman who would bring in a pie and eat the whole thing. Now when I hear Sugar Cream Pie I think of her.

Debbie on 6.20.2011

Made this for my husband for Father’s day… there used to be a restaurant in our town that made this and it is his all time favorite pie… the restaurant does not make it any longer so finding this recipe was awesome… and we both think it was better than the restaurant pie!! Thank you so much!! Will make this again and again!!