This is my all time favorite pie. My Grandma always made it. My Mom wasn't much of a baker, so now it is up to me to bake it. I hope you enjoy it as much as I do.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the sugars, flour, and milk. Pour into crust. ( Grandma always mixed the ingredients directly in the unbaked pie crust, but I have better luck mixing it with a mixer and transferring it to the crust. )

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  • Dot with butter and sprinkle with nutmeg to look pretty. Bake 300 - 325 degrees F (150 - 165 degrees C) for 1 hour.

Nutrition Facts

337 calories; 13.8 g total fat; 22 mg cholesterol; 198 mg sodium. 47.8 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2010
My grandmother was famous for making this pie! Here are a few tips that might help. Combine the dry ingredients together first then add cream or evaporated milk or whole milk-do not add sweetened condensed milk because it changes the whole taste into a saucepan and turn it to medium high. Bring it to a boil and stir constantly for a few minutes. It should darken and thicken. Pour into your pie crust and bake at 325 for around 30 minutes-but-you have to watch it carefully after 20 minutes because it could get too hot and boil over and ruin everything. If you see it start to boil in the oven take it out-it's done! Enjoy! Read More
(22)

Most helpful critical review

Rating: 3 stars
08/29/2002
Is something left out of this recipe or is the oven temperature wrong? I made this pie and it never did set I even put it back in and cooked it 20 minutes longer. Read More
(18)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2010
My grandmother was famous for making this pie! Here are a few tips that might help. Combine the dry ingredients together first then add cream or evaporated milk or whole milk-do not add sweetened condensed milk because it changes the whole taste into a saucepan and turn it to medium high. Bring it to a boil and stir constantly for a few minutes. It should darken and thicken. Pour into your pie crust and bake at 325 for around 30 minutes-but-you have to watch it carefully after 20 minutes because it could get too hot and boil over and ruin everything. If you see it start to boil in the oven take it out-it's done! Enjoy! Read More
(22)
Rating: 5 stars
11/24/2010
My grandmother was famous for making this pie! Here are a few tips that might help. Combine the dry ingredients together first then add cream or evaporated milk or whole milk-do not add sweetened condensed milk because it changes the whole taste into a saucepan and turn it to medium high. Bring it to a boil and stir constantly for a few minutes. It should darken and thicken. Pour into your pie crust and bake at 325 for around 30 minutes-but-you have to watch it carefully after 20 minutes because it could get too hot and boil over and ruin everything. If you see it start to boil in the oven take it out-it's done! Enjoy! Read More
(22)
Rating: 3 stars
08/29/2002
Is something left out of this recipe or is the oven temperature wrong? I made this pie and it never did set I even put it back in and cooked it 20 minutes longer. Read More
(18)
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Rating: 5 stars
12/14/2009
I only had 1 12 oz can of evaporated milk so I used sweetened condensed milk to fill it out to the 2 cups needed. It turned out excellent and was extremely well-received at Thanksgiving dinner. Those lucky enough to get a piece raved about how it was the creamiest sweetest sugar cream pie ever. Read More
(8)
Rating: 5 stars
10/19/2011
My wife raved about this she was always talking about a local farm markets sugar cream pie and how the store bought ones didn't taste near as good. The market closed and she has been complaining that no one even comes close. Well I figured I would try this and she loved it. I did use heavy whipping cream and a tsp. of vanilla because I goofed when I went shopping and didn't get the evap. milk. I think I will keep useing the cream. Why change a good thing. Thankyou. Read More
(7)
Rating: 4 stars
10/20/2006
Pie was very good. My husband was impressed especially since my pies aren't usually very tasty. I baked it at 315 degrees for 1 hour. Read More
(7)
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Rating: 4 stars
07/22/2005
My sugar cream pie recipe uses real cream but my local small grocery did not have any heavy cream and I had promised a sugar cream pie for a pitch-in so I found this recipe. Very good. Brown sugar gives it a different color and flavor but good. Will make again. Read More
(7)
Rating: 5 stars
01/27/2010
this is delicious I have yet to check the calorie content because its one pie that keeps me coming back. If you dont like custard try this its a good substitute. If you DO like custard try it anyhow!!! Read More
(4)
Rating: 5 stars
11/21/2007
This is just like my grandmother's recipe from the 60's! Way cool! Read More
(4)
Rating: 5 stars
01/29/2010
I have not made this yet but plan to do so within the hour. Funny you came up with this as I have been looking for this recipe for many years since my Mother died. thanks for this recipe. Susan Read More
(3)