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Sugar Cream Pie I

Rated as 4.63 out of 5 Stars

"This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe."
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Ingredients

2 h servings 336
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
  2. Preheat oven broiler to high.
  3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 336 calories; 21.6 33.3 2.8 48 192 Full nutrition

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Reviews

Read all reviews 146
  1. 178 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great!...

Most helpful critical review

Being an Indiana native I had really high hopes that this could compete with Mrs. Wick's. Unforturnately it just wasn't the same. It was more like a custard less the egg. I probably won't make t...

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I am a Hoosier who grew up with greatest Sugar Cream pies thanks to Mrs. Wick's in Winchester, IN, as well. This is a wonderful recipe. I lessened the sugar to 2/3 a cup and it tastes great!...

Funny story. So, while I'm reading the reviews, preparing to make this for our New Years Day dinner, I saw that someone mentioned wanting to try adding bananas next time....and yet another pers...

We loved it! They were not kidding when they said that the mixture needed to be cooked at a high temperature. At first, I cooked it at a mid temperature and it never got to that consistency need...

I'm from Indiana and my grandmother was famous for her sugar cream pie. Here are some tips to make it turn out. Substitute flour for the cornstarch-it will thicken up no matter how long you stir...

My husband made this for me and we both loved it, though I though it was a bit too sweet. Next time, we'll add only 2/3 cup sugar. We didnt have half-and-half cream, so we used half heavy cream ...

I have never had sugar cream pie but I have relatives from Marion, Oh that speak of it often. I decided to try this recipe and while I have no idea if this is how sugar cream pie is supposed to ...

5 stars for the recipe, but 3 stars for directions. Luckily, other reviewers left tips and advice which helped immensely. I used the ingredients listed, except I used brown sugar in place of t...

Again another Hoosier here. I loved my grandmother's sugar cream pie and never could find a recipe close to hers till now. Thanks even my New Yorker husband loved it.

I'm not allowed to show up for Thanksgiving anymore without this pie since I started making it from this recipe in 2009. No matter what the other dessert selections, from my own oven or otherwi...