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Sugar Pie
Sugar pie is a deliciously sweet old-fashioned dessert with a flaky, buttery crust and filled with a creamy custard filling.
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A popular vintage pie, this old-fashioned sugar pie recipe has a flaky, buttery crust that is filled with a creamy custard filling. This sugar pie is deliciously sweet and perfect in its simplicity.
MORE RECIPES: Buttermilk Pie | Pecan Cream Pie | Hershey Pie
Sometimes known as desperation pie or Southern brown sugar pie, this vintage treat is a simple yet decadent dessert that takes longer to bake than to prepare. With just a handful of simple ingredients, sugar pie is a dessert that is so creamy and good.
You will love the flaky texture of the buttery pie crust and the simple yet sweet filling in this tasty treat. Serve your sugar pie with a scoop of vanilla ice cream on the side or a dollop of whipped cream on top. You could even sprinkle a dusting of ground nutmeg or cinnamon on top after it’s finished baking.
This perfect sugar pie is also a popular dessert in both Europe and Quebec and is often known as French Canadian sugar pie, or tarte au sucre. With its custard-like consistency, sugar pie may remind you of a flan or creme brulee without the caramelized sugar on top.
Sugar Pie Ingredients
- Flour - all-purpose flour
- Sugar - granulated sugar
- Sugar - light brown sugar
- Nutmeg
- Salt
- Cream - heavy cream
- Milk - whole milk
- Vanilla - vanilla extract
- Pie shell - store-bought or homemade
In this simple pie, you can opt for either store-bought or homemade pie crust. For convenience, you may choose to use a store-bought pie crust as we did.
If you are making a homemade pie crust, pie weights will help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.
If you don’t have a 9-inch pie pan you can also use an 8-inch pie. For the smaller pie size, follow the same instructions, but you will have to adjust the baking time to bake for 1 hour and 20 minutes. Make sure to keep a close eye on the milk and make sure to whisk constantly to ensure the milk doesn’t burn.
How to Make Sugar Pie
FIRST STEP: Preheat oven to 325°F. You are going to partially bake your pie crust. Place your 9-inch pie pan on a cookie sheet (which makes transporting in and out of the oven easier). Prepare your pie crust by placing it in your pie pan. Crimp the pie edges, and prick the bottom and sides with a fork. Place foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from oven and set aside. Remove the foil and pie weights.
SECOND STEP: Reduce the oven to 300°F.
THIRD STEP: While the pie crust is prebaking, in a 3-quart saucepan, place the flour, sugar, brown sugar, nutmeg, and salt. Use a whisk to stir together to remove any clumps and to mix.
FOURTH STEP: Next, add the heavy cream, milk, and vanilla extract. Place the pan over medium heat and whisking frequently, cook until thick and creamy (about 13 to 15 minutes). It should not come to a boil. You need to whisk or stir frequently to keep the milk from burning.
FIFTH STEP: Pour into a partially baked, yet still hot, pie shell.
SIXTH STEP: Bake for 60 minutes (if using a glass dish, 50 minutes if using metal). It will be a little jiggly in the middle still when time is up, but most of the pie will not jiggle. Remove from oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.
SEVENTH STEP: Optional cool whip dollop when served.
Do I have to use a homemade pie crust?
While a store-bought pie crust is more convenient, either store-bought or homemade pie crust works fine. Just make sure either way, it is unbaked and you will follow the instructions to partially bake it before adding the filling.
How do I store sugar pie?
We’d recommend storing this easy pie in the fridge and it will last for up to three days that way. This easy sugar pie recipe can also be frozen for up to two months well wrapped in foil.
Should sugar pie be served warm or chilled?
We love it cold but some people like to eat it warm. In fact, we think this pie is even better on the second day!
How to Store Sugar Pie
IN THE FRIDGE: Cover leftover sugar pie with plastic wrap and store in the fridge for up to 3 days.
IN THE FREEZER: Tightly cover your sugar pie with foil and freeze for up to two months. Defrost in the refrigerator before serving.
Sugar Pie
Sugar pie is a deliciously sweet old-fashioned dessert with a flaky, buttery crust and filled with a creamy custard filling.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Ingredients
- ¼ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar packed
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup milk whole is best
- 1 teaspoon vanilla extract
- 1 pie shell store-bought or use our pie shell recipe
Instructions
- Preheat oven to 325°F. You are going to partially bake your pie crust. Place your 9-inch pie pan on a cookie sheet (which makes transporting in and out of the oven easier). Prepare your pie crust by placing it in your pie pan. Crimp the pie edges, and prick the bottom and sides with a fork. Place foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from oven and set aside. Remove the foil and pie weights.
- Reduce the oven to 300°F.
- While the pie crust is prebaking, in a 3-quart saucepan, place the flour, sugar, brown sugar, nutmeg, and salt. Use a whisk to stir together to remove any clumps and to mix.
- Next, add the heavy cream, milk, and vanilla extract. Place the pan over medium heat and whisking frequently, cook until thick and creamy (about 13 to 15 minutes). It should not come to a boil. You need to whisk or stir frequently to keep the milk from burning.
- Pour into a partially baked, yet still hot, pie shell.
- Bake for 60 minutes (if using a glass dish, 50 minutes if using metal). It will be a little jiggly in the middle still when time is up, but most of the pie will not jiggle. Remove from oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.
- Optional cool whip dollop when served.
Nutrition
Calories: 333kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 183mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 487IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1mg
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