Sugar Cream Pie
Sugar Cream Pie
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 baked pie crust, 9-inch
- as needed ground cinnamon, for dusting
Instructions
- 1
In a large bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 2
Pour the melted unsalted butter into the dry mixture. Mix thoroughly until a thick paste forms.
⏱️ 2 min
- 3
In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer. Ensure it does not come to a full boil.
⏱️ 5 min
- 4
Gradually whisk about one-third of the hot cream into the sugar-butter paste in the bowl. Whisk continuously until the mixture is smooth and lump-free. This step is called tempering.
⏱️ 3 min
- 5
Pour the tempered mixture back into the saucepan with the remaining hot cream. Continue whisking constantly over medium heat. The mixture will begin to thicken to a custard-like consistency, visibly coating the back of a spoon, and then quickly become very thick.
⏱️ 7 min
- 6
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
⏱️ 1 min
- 7
Immediately pour the hot custard filling into the baked pie crust.
⏱️ 1 min
- 8
Place the pie in the refrigerator and chill for at least 4 hours, or until the custard is completely set.
⏱️ 240 min
- 9
Before serving, generously dust the top of the chilled pie with ground cinnamon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sugar Cream Pie
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 baked pie crust, 9-inch
- as needed ground cinnamon, for dusting
Instructions
- 1
In a large bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 2
Pour the melted unsalted butter into the dry mixture. Mix thoroughly until a thick paste forms.
⏱️ 2 min - 3
In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer. Ensure it does not come to a full boil.
⏱️ 5 min - 4
Gradually whisk about one-third of the hot cream into the sugar-butter paste in the bowl. Whisk continuously until the mixture is smooth and lump-free. This step is called tempering.
⏱️ 3 min - 5
Pour the tempered mixture back into the saucepan with the remaining hot cream. Continue whisking constantly over medium heat. The mixture will begin to thicken to a custard-like consistency, visibly coating the back of a spoon, and then quickly become very thick.
⏱️ 7 min - 6
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
⏱️ 1 min - 7
Immediately pour the hot custard filling into the baked pie crust.
⏱️ 1 min - 8
Place the pie in the refrigerator and chill for at least 4 hours, or until the custard is completely set.
⏱️ 240 min - 9
Before serving, generously dust the top of the chilled pie with ground cinnamon.
⏱️ 1 min