Amish Sugar Cream Pie

"My whole family loves this recipe, even my husbands family loves it! This came from an Amish family in Indiana."
 
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photo by daisygirl0210 photo by daisygirl0210
photo by daisygirl0210
photo by Bonnie G 2 photo by Bonnie G 2
photo by Mama Wendy photo by Mama Wendy
photo by daisygirl0210 photo by daisygirl0210
photo by Shannon Cooks photo by Shannon Cooks
Ready In:
40mins
Ingredients:
8
Yields:
1 pie
Serves:
6-8
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ingredients

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directions

  • In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
  • Bring to a boil.
  • In another sauce pan, combine Br.sugar & cornstarch.
  • Gradually whisk in hot mixture into br.sugar mixture.
  • Add margarine/or butter (to me this makes it even better.).
  • Cook over med. heat, whisk constantly, 5 min or until thick.
  • Simmer 1 minute and stir in van.
  • Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
  • Bake at 375°F for 25 minutes.
  • I recommend recipe #126072 for this pie.

Questions & Replies

default avatar
  1. vab1019
    Should a deep pie dish be used....or normal sized pie dish?
     
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Reviews

  1. Mama Wendy
    I had no idea if this would turn out or not, as 25 minutes seemed like a very short bake time. I ended up leaving the pies (doubled the recipe) in for a total of 45 minutes or maybe a tad longer, but the pies themselves still looked quite runny. Other sugar cream pie recipes called for much longer baking times, sometimes starting out at 425 and then cutting back to 350 for another 45 minutes - But I figured this one got good reviews from 13 people so I'd try it out. SO, after 45+ minutes of baking the pie was still super runny/ jiggly but I took it out and counted on the cool down process to set them up. By 3-4 hours they really had set nicely but the real test would be the next day when cutting them - I didn't want any runny pie in the pan - just that good smooth sugar cream texture and it worked perfectly. I was so relieved when my daughter cut into the pie and she said "oh mom it's perfect". Whew! My experience - bake it 45 minutes at 350 or even 375 and have faith in the cool down process. It is a delicious, smooth, creamy pie that many people love. I ended up with many compliments on it - thank you!!
     
  2. JoRo2776
    Ended up using 1/4 cup of butter the second time around and it was perfect. You do have to let it cool to set a bit. It tastes just like I remember from my childhood growing up in Indiana.
     
  3. Kendra W.
    My hubby loves this pie. He says it reminds him of the old dinner uptown. I made it as is and it set up as it cools. As long as it's bubbling all the way across the top it's done (advice from a Baker friend).
     
  4. Ashley D.
    This turned out amazing! I haven't had a sugar pie this good in 20 years. I let mine bake for 45 minutes at 375. When it was done it was liquidy, just like the others mentioned. It set up to the perfect consistency. I can't wait to make this for the next gathering!
     
  5. Bonnie G #2
    The only thing I did different was follow others advise and cooked for 45 minutes; covering with tin foil (to prevent crust burning) at 25 minutes. Came out perfect after cooling. So easy, smooth and not to sweet, I also used 1/4 cup butter. What a great finish to a meal
     
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Tweaks

  1. Anne M.
    Baked 45 minutes at 375
     
  2. William W.
    Use the Deep Dish Crust! Sprinkle Nutmeg or Cinnamon on the top.
     
  3. JoRo2776
    Use 1/4 cup of maragarine/butter instead if you don't like the buttery flavor.
     

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