I wasn’t expecting too much when I made this pie. Sure, the name is awesome (sugar? cream? sign me up!), but I mean, it’s just baked custard. Custard is good, but can it be that good?
YES. To put it into perspective, when my husband tried it, he said, “This is almost as good as pumpkin pie.” Now, when I say he loves pumpkin pie, it is a huge understatement. Pumpkin pie is his birthday cake of choice – no substitutions. Pumpkin cheesecake? Nope. Pumpkin bars? Nope. It has to be a pumpkin pie. “Almost as good as pumpkin pie”, he said. And to give my personal opinion, it is better than pumpkin pie, which I also love.
It’s homey, it’s creamy, it’s rich, it’s so very slightly spiced … my only regret is that I only made one, and that I cannot in good conscience eat an entire pie in one sitting. It’s that good. Better than good. It will blow your mind.
Sugar Cream Pie (printable)
1 prepared pie crust, uncooked
¾ cup (150g) sugar
1/8 teaspoon salt
2 cups (475mL) half and half
½ cup (120mL) whipping cream
¼ cup (45g) brown sugar
¼ cup (30g) cornstarch
½ cup (100g) butter, cubed
1 teaspoon vanilla extract
cinnamon & nutmeg, to taste
In a small sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In a medium sauce pan, combine brown sugar & cornstarch. Gradually whisk in hot mixture into brown sugar mixture. Add butter. Cook over medium heat, whisking constantly, 5 minutes or until thick. Simmer 1 minute and stir in vanilla. Pour into pie shell and sprinkle with cinnamon and nutmeg.
Bake at 375°F (190°C) for 40-45 minutes. It may still look a bit jiggly in the center but it will set while it cools. Let cool before slicing – preferably until room temperature, or until the next day.
Recipe adapted from Just a Pinch.