Description
This Classic Sugar Cream Pie encapsulates the essence of comfort desserts. It’s a luscious, velvety custard nestled within a flaky, buttery crust, finished with a light dusting of cinnamon that adds a subtle spice to each bite. This pie is not only a treat for the taste buds but also for the eyes, with its golden brown surface and inviting aroma that fills the kitchen during baking.
Ingredients
One 9-inch 4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3 cups whole milk
1 ½ cups granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
¼ teaspoon salt (or to taste)
¾ cup unsalted butter, diced into small cubes
Cinnamon for sprinkling
Instructions
Preheat oven to 400°F (200°C). Prick refrigerated pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool.
To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, and salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, especially near the end as the filling thickens, to prevent browning at the bottom of the saucepan.
Add the butter, whisk to combine until melted, and allow the filling to boil for another 1 to 2 minutes.
Pour the filling into the pie crust, noting you may have about 1 1/2 cups extra.
Reduce oven temperature to 350°F (175°C).
Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
Allow the pie to cool on a wire rack for about 1 hour, cover with foil, and refrigerate for about 8 hours, or until the pie is chilled and set.
Evenly sprinkle with cinnamon and serve. The pie will keep airtight in the fridge for up to 1 week.