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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Servings:
Ingredients
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.