clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A slice of sugar cream pie on a white plate with a metal fork beside it

Sugar Cream Pie

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


A smooth and creamy vanilla pie filling is topped with melted butter, cinnamon and nutmeg in this easy old-fashioned Sugar Cream Pie! You can make it with your favorite store-bought pie crust or the flaky homemade butter crust included in the recipe.


For the Sugar Cream Pie

  • 1 pie crust
  • 5 tbsp cornstarch
  • 1 1/4 cups (259g) sugar
  • 1/4 tsp salt
  • 3 cups (720ml) heavy cream
  • 5 tbsp (70g) unsalted butter, cubed
  • 1 tbsp vanilla extract

For the Spice Topping

  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


  1. Place the pie crust in a 9-inch deep-dish pie pan, crimp the edges and prick the sides and bottom with a fork.
  2. Blind bake the pie crust according to package instructions or the instruction of your homemade crust. Use pie weights to keep the crust from puffing up too much when baking. Set aside to cool. Set oven to 350°F.
  3. Combine the cornstarch, sugar and salt in a saucepan. Add the cream and butter and stir together to combine.
  4. Cook over medium heat (not higher) until it begins to boil, then let it boil for one minute (don’t let it boil longer or the cornstarch can break down). It should be thick and pudding-like. Remove from heat and add the vanilla extract.
  5. Pour the filling into the pie crust and spread evenly.
  6. Drizzle the melted butter for the topping over the filling and spread evenly. Combine the cinnamon and nutmeg and sprinkle evenly over the melted butter.
  7. Bake for 10-15 minutes, then set on a cooling rack to cool for about an hour.
  8. Refrigerate until cold and firm, about 3-4 hours, then serve.


  • Makes 8-10 slices.
  • To Store: Refrigerate pie in an airtight container and eat within 3-4 days.
  • To Freeze: Wrap whole pie or individual slices in a tight layer of plastic wrap and a layer of heavy-duty aluminum foil. Enjoy within 2 months, thawing in the fridge before serving.


  • Serving Size:
  • Calories: 322
  • Sugar: 26.2 g
  • Sodium: 81.3 mg
  • Fat: 21.8 g
  • Carbohydrates: 31 g
  • Protein: 1.3 g
  • Cholesterol: 62.1 mg

Keywords: easy pie, eggless dessert, pie filling