Sugar Cream Pie Recipes, Pie Recipe

Sugar Cream Pie Recipes

These wonderful recipes for the traditional Sugar Cream Pie were shared with me by Sister Susan Karina Dickey, O.P., Ph.D., Director of Archives & Diocesan Historian, Diocese of Springfield in Illinois. She says, "Here are three eastern Indiana recipes. All these recipes are from my family from Wayne County, Indiana."

Learn about the History of Sugar Cream Pies.

Check out tips & hints on making the Perfect Pie Crust and also check out more great Pie Recipes.

Klemann Family Sugar Cream Pie

This is my mother’s recipe handed down from her mother who descended from a pioneer Quaker family. My mother uses the dry method and uses her finger for stirring. My mother told me that finger stirring in the unbaked crust is necessary so as not to whip the cream before baking. She sprinkles fresh grated nutmeg over the top before baking.

Pastry for 9-inch one crust pie
3/4 cup granulated pure cane sugar
5 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream, room temperature
1 teaspoon pure vanilla extract
Whole nutmeg

Preheat oven to 450 degrees F. Prepare pie pastry.

Place sugar and flour in the unbaked pie shell. Add cream and mix well using your fingers to slowly mix the dry and liquid ingredients (the prevent the cream from whipping). Add vanilla extract to the mixture and continue stirring with your fingers. Grate nutmeg over the top.

Bake 10 minutes; reduce heat to 350 degrees F. and continue baking approximately 1 hour. Remove from oven. NOTE: Do not over bake. The pie may appear runny but usually sets as it cools. Over baking seems to break down the sugar and the pie never solidifies. If the pie doesn’t set, get out some spoons and enjoy it anyway.

Although you may refrigerate the pie, it usually isn’t necessary to get it to set.

Karina’s Sugar Cream Pie

Basically I use my mother’s technique with different ingredient proportions. I tend to get a more reliable result in terms of firmness.

Pastry for 9-inch one crust pie
3 tablespoons all-purpose flour
1 1/2 cups granulated pure cane sugar
1 1/2 cups heavy whipping cream, room temperature
1 teaspoon pure vanilla extract
Whole nutmeg

Preheat oven to 425 degrees F. Prepare pie pastry.

Place flour and sugar in the unbaked pie shell. Add cream and mix well using your fingers to slowly mix the dry and liquid ingredients (the prevent the cream from whipping). Add vanilla extract and continue stirring with fingers. Sprinkle with freshly grated nutmeg.

Bake 10 minutes; reduce heat to 325 degrees F. and continue baking for approximately 45 to 55 minutes. Center will appear soft, but pie will set up as it cools. Do not over bake. Remove from oven.

Although you may refrigerate the pie, it usually isn’t necessary to get it to set.

Dale/Crossly Family Sugar Cream Pie

Here’s a recipe that uses half and half cream to make a cooked filling. This recipe is very reliable in terms of firmness.

Baked for 9-inch one crust pie
1/4 pound butter or margarine
1/4 cup all-purpose flour
1 1/2 cups granulated pure cane sugar
1 pint half and half cream

Preheat oven to 400 degrees F. Prepare pie pastry and bake according to the directions.

In a saucepan over medium heat, melt butter or margarine. Whisk in flour until smooth. Add sugar and half and half cream. Cook over medium heat, stirring constantly. Once the mixture thickens, pour it into the baked pie shell. Sprinkle with grated cinnamon and nutmeg.

Bake for 10 minutes or until the filling is bubbly. Remove from oven.

Although you may refrigerate the pie, it usually isn’t necessary to get it to set.