Amish Sugar Cream Pie Recipe

This pie is pure, unapologetic comfort: a custardy, buttery slice of old-school Midwestern sweetness that somehow feels both humble and fancy. Lightly spiced, lusciously creamy, and finished with a whisper of vanilla and nutmeg, Amish sugar cream pie is the kind of dessert that sneaks into your weeknight dinner and then refuses to leave the family rotation. Try it because it’s simple, forgiving, and impossibly cozy.

My husband calls this the “slice of nostalgia” pie and will actively guilt-trip me if I bake anything else on pie night. Our kid dips spoons in the pan before it even cools (which yes, I remind them is not the point), and neighbors have been known to swing by unannounced after smelling it through the window. It started as a napkin-scribbled recipe from a church bake sale and turned into our staple for any occasion that needs a hug on a plate.

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I learned early on not to rush custard. One time I blitzed the heat to “make it faster” and ended up with scrambled-looking curd — instant sad face. Let it come together gently and trust the process. Also: I tried adding a splash of bourbon once because why not, and it was surprisingly delightful — so if you’re feeling sassy, a little boozy warmth plays nicely with the vanilla and nutmeg. The crust? I’ve been lazy and used store-bought and it still made people swoon. Real talk: patience with cooling is the secret nobody tells you.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for your crust unless you want a gluten-free switch; granulated sugar is classic for the filling — fine sugar dissolves best.
– Dairy: Heavy cream or a rich combination of cream + milk gives the best texture; avoid ultra-skim options if you want that silky mouthfeel.
– Eggs: Grab large eggs and bring them to room temperature for a smoother custard; fresher eggs also give better structure.
– Fats & Oils: Unsalted butter is the move for the crust and any butter swirl — control the salt yourself.
– Spices: Whole nutmeg grated fresh is worth the tiny effort, and real vanilla extract (not imitation) makes the flavor pop.

Prep Ahead Ideas

– Make the crust a day ahead and keep it wrapped in the fridge; it firms up and rolls out easier.
– You can mix the dry ingredients for the filling ahead and stash them in a sealed container so the final assembly is faster.
– Store finished pies in a pie box or covered on a plate in the fridge; if you assemble a day ahead, bake the same day for the best texture.
– Use shallow airtight containers or pie servers for transporting to potlucks — keeps the top from getting smushed.

✔Time-Saving Tricks

– Use a store-bought pie crust when you’re short on time — I won’t tell if you don’t.
– Warm the cream slightly before mixing so the sugar melts faster and the custard is smooth.
– Mix with a whisk or spatula by hand instead of dragging out the stand mixer for a small-batch pie.
– Don’t rush the cool-down too much — let it set somewhere cool rather than the freezer to avoid cracking.

✔Common Mistakes

– Overheating the filling: I did this once and got a grainy texture — gently heat and stir constantly.
– Undercooking the crust edges: they can go soft if the filling is too wet — blind-bake briefly or shield the edges if needed.
– Skipping the resting time: cut too soon and you’ll have a runny mess; patience makes a cleaner slice.
– Adding too much liquid at once: pour gradually and watch the texture — you can always add a splash more, but you can’t take it out.

What to Serve It With

– Fresh whipped cream and a dusting of nutmeg for extra comfort.
– A bright handful of fresh berries to cut the sweetness.
– Coffee or a milky tea, because pie for breakfast is a thing in this house.
– Toasted pecans or a scoop of vanilla ice cream if you want to go full dessert mode.

✔Tips & Mistakes

– Use room-temperature eggs for a silkier custard.
– Salt your crust just enough — it makes the sweetness sing.
– If the top browns too fast, tent with foil and finish baking gently.
– If the filling seems too thin after baking, give it extra cool time; it often firms as it chills.

✔Storage Tips

Leftovers go in the fridge, covered, for up to 3–4 days. Cold pie is actually pretty good with coffee in the morning — no shame. If you want to freeze slices, wrap tightly and expect a slight texture change; thaw in the fridge overnight and gently warm if you like it soft.

✔Variations and Substitutions

Want to tinker? Swap part of the sugar for brown sugar or maple syrup for a deeper caramel note. Half-and-half is an okay stand-in for heavy cream in a pinch, but expect a lighter texture. Cornstarch can tighten the custard if you want a firmer filling; gluten-free crusts work fine, just press instead of rolling if needed. I’ve even stirred in a splash of bourbon once — it was a tiny party.

Frequently Asked Questions

Amish Sugar Cream Pie Recipe

Silky, vanilla-scented custard bakes in a flaky crust with a warm cinnamon finish. Simple ingredients, irresistibly creamy texture.

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Prep Time: 20 minutes minutes

Cook Time: 33 minutes minutes

Total Time: 53 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 9 oz refrigerated pie dough, unbaked fits a 9-inch pie plate
• ▢ 1 cup granulated sugar
• ▢ 0.3 cup light brown sugar, packed
• ▢ 3.5 tbsp cornstarch
• ▢ 0.25 tsp fine salt
• ▢ 2.1 cup heavy cream room temperature if possible
• ▢ 3.5 tbsp unsalted butter cut into pieces
• ▢ 2 tsp pure vanilla extract
• ▢ 0.5 tsp ground cinnamon for topping
• ▢ 0.125 tsp ground nutmeg for topping

Instructions

Preparation Steps

• Heat oven to 375°F and place a rack in the lower-middle position.
• Fit the pie dough into a 9-inch pie plate, trim and crimp edges, and dock the bottom with a fork.
• Chill the lined pie shell for 10 minutes to help prevent shrinkage.
• Line the crust with parchment, fill with pie weights, and bake 12 minutes. Remove weights and bake 3 minutes more until just dry.
• Whisk granulated sugar, brown sugar, cornstarch, and salt in a medium saucepan.
• Slowly whisk in the heavy cream until the mixture is smooth with no dry spots.
• Cook over medium heat, whisking constantly, until thickened and bubbling, 6–8 minutes.
• Take off the heat and whisk in the butter and vanilla until glossy.
• Pour the hot filling into the warm crust and smooth the surface with a spatula.
• Dust the top evenly with cinnamon and nutmeg.
• Bake 15–18 minutes until the edges bubble slightly and the center has a gentle jiggle.
• Cool on a rack until room temperature, then chill at least 2 hours to fully set before slicing.

Notes

For a maple twist, replace 2–3 tablespoons of the granulated sugar with pure maple syrup and reduce the cream slightly. For added crunch, sprinkle a light layer of sugar over the set pie and briefly torch it for a brulée-style finish. Store covered in the refrigerator for up to 3 days; serve chilled or let stand 20 minutes for a softer texture.

This recipe is an original creation inspired by classic Amish Sugar Cream Pie Recipe flavors. All ingredient ratios and instructions are independently developed.