If there’s one dessert that transforms simple, everyday staples into pure comfort, it’s the Old Fashioned Sugar Cream Pie. With its satiny vanilla custard filling and a caramelized cinnamon sugar crust, this pie channels cozy nostalgia with every slice. Whether you’re looking to recreate a slice of Midwest heritage or just craving a simple, melt-in-your-mouth treat, you’ll fall in love with how easy and heartwarming this classic recipe can be.

Old Fashioned Sugar Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Old Fashioned Sugar Cream Pie is all about making the most out of straightforward, pantry-ready ingredients. Each element has a role, bringing unique flavor, texture, or that irresistible golden finish.

Pie crust: A good store-bought crust works, but a homemade pie crust gives you the flakiest, most buttery base for your filling.
Cornstarch (1/3 cup): This is the secret to achieving the luscious, custardy consistency that defines sugar cream pie.
Granulated sugar (1 cup plus 2 tbsp): Sugar does double duty here, sweetening the creamy filling and providing that beautifully crackled cinnamon-sugar topping.
Butter (5 tbsp plus 2 tbsp melted): Butter adds richness to the filling and melts into the topping, contributing to that gilded, caramelized crust.
Heavy cream (3 cups): Don’t substitute this! Heavy cream is what gives the filling its luscious silkiness and gentle sweetness.
Vanilla extract (1 tbsp): A generous splash of vanilla perfumes the custard and enhances the pie’s old-fashioned charm.
Table salt (1 pinch): Just a pinch brings out all the flavors; don’t skip it!
Cinnamon (1 tsp): Sprinkled on top, cinnamon gives a warm, homey aroma and balances out the sweetness perfectly.

How to Make Old Fashioned Sugar Cream Pie

Step 1: Prepare and Blind Bake the Pie Crust

Start by preheating your oven to 425°F (220°C). Roll out your pie dough into an 11-inch circle and nestle it into your pie pan, pressing it gently to remove air pockets. Prick the bottom and sides with a fork—this helps prevent sogginess. Line with parchment paper, add pie weights or dried beans, and bake for 15 minutes. Then remove the weights, reduce oven temp to 350°F (180°C), and bake for another 5 minutes until just golden. Let it cool completely; this ensures your crust stays crisp under that creamy filling.

Step 2: Mix the Dry Filling Ingredients

Grab a medium saucepan and whisk together the cornstarch and sugar. This quick dry mix will help your custard avoid lumps and allow for even thickening once the cream is added.

Step 3: Cook the Creamy Filling

Add your heavy cream and 5 tablespoons of butter to the pan with the sugar and cornstarch. Set over medium heat and whisk constantly—don’t walk away! Bring it to a gentle boil, then continue to cook and stir for one more minute to ensure everything thickens up just right.

Step 4: Finish the Custard and Fill the Crust

Take the pan off the heat and quickly whisk in the vanilla extract and a pinch of salt. You’ll notice the aroma immediately! Pour this velvety filling into your cooled pie crust and smooth it with the back of a spoon or a spatula for an even layer.

Step 5: Make and Add the Cinnamon Sugar Topping

Pour the melted butter over the custard, using the back of a spoon to spread it if needed. In a small bowl, combine two tablespoons of sugar with one teaspoon of cinnamon. Sprinkle this mixture generously and evenly over the melted butter so every bite gets a hint of spice and a caramelized crunch.

Step 6: Bake and Broil the Pie

Place your pie on the center rack in the oven and bake for 20 to 25 minutes. The filling will set further, and the topping will begin to caramelize. For that perfect sweet, crackly top, turn the oven to broil for 1 minute—just until the sugar browns and bubbles, but keep a close eye to avoid burning!

Step 7: Cool and Chill

When your Old Fashioned Sugar Cream Pie is beautifully golden and bubbling at the edges, remove it from the oven. Cool on the counter to room temperature, then move to the fridge until completely chilled—this step is crucial for slicing cleanly and achieving that wonderfully creamy texture.

How to Serve Old Fashioned Sugar Cream Pie

Garnishes

While this pie shines on its own, a dollop of whipped cream or a flourish of freshly grated nutmeg elevates it to special-occasion status. If you’re feeling fancy, a sprinkle of extra cinnamon or even a few slices of fresh strawberries or raspberries can add a pop of color and a delicate tartness against the sweet, creamy filling.

Side Dishes

Pair Old Fashioned Sugar Cream Pie with a cup of strong, hot coffee or tea to complement its richness. For brunch, serve alongside crisp bacon and fresh fruit—this sweet treat doubles effortlessly as a crowd-pleasing addition to your breakfast table.

Creative Ways to Present

For a potluck or party, try cutting the pie into small squares and serving them in cupcake liners as bite-sized treats. A drizzle of caramel sauce or a scatter of toasted almonds can give each piece personality. You can even serve mini sugar cream pies in individual ramekins for an elegant twist at dinner parties.

Make Ahead and Storage

Storing Leftovers

Old Fashioned Sugar Cream Pie is a great make-ahead dessert. Once completely cooled and chilled, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It stays fresh for up to 3 days, and honestly, those flavors just keep getting better!

Freezing

If you want to save some for a later craving, you can freeze it! Wrap individual slices or the entire pie (minus garnishes) snugly in plastic wrap and then foil. Store for up to 2 months. To thaw, let it sit overnight in the fridge—don’t rush this process to avoid condensation and sogginess.

Reheating

Most people love this pie cold, but if you prefer a warm slice, pop it in a 300°F (150°C) oven for about 10 minutes. Just keep in mind: reheating can slightly soften the crust and custard, so go slow and check often. Avoid the microwave, which can make the texture uneven or rubbery.

FAQs

Can I use milk instead of heavy cream in Old Fashioned Sugar Cream Pie?

For the best results and that classic creamy texture, heavy cream is essential. Milk won’t give you the same richness or thickness, so your filling may turn out runny rather than luscious and silky.

Does Old Fashioned Sugar Cream Pie need to be refrigerated?

Yes! Because it’s a custard-based pie, it should always be stored in the refrigerator for both food safety and texture. Plus, it tastes best chilled—the flavors have more time to come together.

Is it okay to make Old Fashioned Sugar Cream Pie ahead of time?

Absolutely. In fact, making this pie a day in advance means the filling will be fully set and the flavors even more pronounced. Just keep it covered and chilled until ready to slice and serve.

Why is my pie filling runny?

A runny filling is often due to undercooking or not allowing the pie to chill long enough. Make sure to cook the filling until it thickens, and don’t skip the chilling step—an overnight rest in the refrigerator is ideal.

Can I use a graham cracker crust instead of traditional pie crust?

While a traditional pie crust gives the iconic flavor and texture, a graham cracker crust will work for a sweeter, crunchier base. Just make sure it’s baked and cooled thoroughly before adding your filling.

Final Thoughts

If you love simple, nostalgic desserts, you owe it to yourself to bake an Old Fashioned Sugar Cream Pie. It’s an incredible showcase of humble ingredients working together in sweet harmony. Hand a slice to someone you love—and don’t be surprised when they ask for seconds!

Old Fashioned Sugar Cream Pie Recipe

★★★★★

4.7 from 25 reviews

Author: anna
Total Time: 1 hour 5 minutes
Yield: 1 pie (8 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy, sweet decadence of Old Fashioned Sugar Cream Pie. This classic dessert features a rich filling topped with a sugary cinnamon crust, all nestled in a flaky pie crust. Perfect for any occasion!

Instructions

Preheat: Preheat the oven to 425°F (220°C).
Prepare Crust: Roll pie crust dough into an 11-inch circle. Place in a pie pan, prick the bottom and sides, line with parchment paper, and bake with weights.
Bake Crust: Bake the crust, then remove weights and continue baking. Cool crust.
Make Filling: Whisk sugar and cornstarch, add cream and butter, cook until boiling. Stir in vanilla and salt.
Fill Crust: Pour cream mixture into cooled crust.
Add Topping: Pour melted butter over pie, sprinkle cinnamon sugar on top.
Bake: Bake pie for 20-25 minutes, then broil briefly until sugar caramelizes.
Cool: Cool pie, then refrigerate until serving.

Notes

This pie is best served chilled.
For a richer flavor, you can add a dash of nutmeg or cloves to the filling.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 26g
Sodium: 180mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 0g
Protein: 3g
Cholesterol: 120mg

Keywords: Sugar Cream Pie, Dessert Recipe, Old Fashioned Pie