How To Make Sugar Cream Pie
There’s no need to look further than this sugar cream pie if you’re looking for a simple pastry recipe that’s tasty, easy, and egg-free.
Serves:
Ingredients
- 1pastry crust,unbaked, 9-inch
- ¾cupsugar
- ¼cupcornstarch
- 2cupsmilk
- ½cupbutter,cubed
- 1tspvanilla extract
- 1tbspcinnamon sugar
Equipments
Instructions
-
Preheat oven to 450 degrees F.
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Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Remove pie weights and foil and bake for another 5 to 7 minutes. Turn oven temperature down to 375 degrees F.
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While crust is baking, prepare custard filling. Whisk together sugar and cornstarch in a heavy saucepan. Gradually whisk in the milk till cornstarch is dissolved.
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Heat over medium heat, stirring constantly, till mixture comes to a boil. Whisk and stir for another minute or two, until thick.
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Remove from heat and add vanilla and butter. Stir till butter is melted; pour into partially baked pie shell. Sprinkle with cinnamon sugar mixture.
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Bake at 375 degrees F for another 15 to 20 minutes, or until filling starts to bubble. Remove to a cooling rack to cool. Chill for 3 to 4 hours.
Nutrition
- Calories: 266.67kcal
- Fat: 15.73g
- Saturated Fat: 8.99g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 29.61g
- Fiber: 0.12g
- Sugar: 23.47g
- Protein: 2.48g
- Cholesterol: 36.60mg
- Sodium: 43.03mg
- Calcium: 73.26mg
- Potassium: 88.81mg
- Iron: 0.20mg
- Vitamin A: 125.10µg
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