Recipes Desserts Pies Vintage Pie Recipes Dad's Sugar Cream Pie 4.9 (11) 7 Reviews 6 Photos This is my grandmother's recipe from the early 1900s and was a favorite of my dad's. I think of them both whenever I make it! Recipe by Vanessa Hodson Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 10 mins Cook Time: 10 mins Additional Time: 3 hrs Total Time: 3 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 cups milk 1 cup white sugar 6 tablespoons butter ¼ cup cornstarch ¼ teaspoon vanilla extract 1 (9 inch) baked pie crust 1 pinch nutmeg Directions Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes. Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours. I Made It Print Nutrition Facts (per serving) 401 Calories 20g Fat 53g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 401 % Daily Value * Total Fat 20g 26% Saturated Fat 11g 53% Cholesterol 37mg 12% Sodium 252mg 11% Total Carbohydrate 53g 19% Dietary Fiber 0g 1% Total Sugars 38g Protein 4g Vitamin C 0mg 1% Calcium 104mg 8% Iron 1mg 3% Potassium 150mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved