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Sugar Cream Pie

This recipe guides you through creating a classic Sugar Cream Pie, featuring a flaky homemade pastry crust and a rich, creamy vanilla filling. It involves preparing a simple dough, chilling, rolling, and then filling it with a luscious cream mixture. Baked to golden perfection, the pie is then cooled to achieve its signature smooth, custardy texture, perfect for a delightful dessert.
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Prep Time 2 hours 5 minutes
Cook Time 1 hour 5 minutes
Total Time 3 hours 10 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2235.9 kcal

Equipment

  • 1 Food Processor
  • 1 Rolling Pin
  • 1 9-inch Pie plate
  • 1 Baking Sheet
  • 1 Whisk

Ingredients
  

Main

  • 1 1/4 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into 1/2-inch pieces
  • 2 tablespoons cold vegetable shortening
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter cut into 1/2-inch pieces
  • 1/8 teaspoon freshly grated nutmeg

Instructions
 

  • Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
  • Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.
  • Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

Notes

For the crust, ensure all butter and shortening are very cold; this is key to achieving a flaky, tender texture. Avoid overworking the dough to prevent toughness. When baking, the initial high heat helps set the crust quickly, while the lower temperature ensures the filling cooks through without burning. Don't worry if the center still jiggles slightly; it will set beautifully upon cooling. Using a pie shield or foil around the edges is crucial to prevent over-browning of the crust.