Amish Sugar Cream Pie

Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT DOES SUGAR CREAM PIE TASTE LIKE?
3. 5 NOTES ON MAKING AMISH SUGAR CREAM PIE
4. MORE OLD-FASHIONED RECIPES

You know what I love about this pie? Well, first, let’s state the obvious: it’s pie. Amen??

For as long as I can remember, pie has always been a yes for me. It never occurred to me to ask what kind. If someone asked if I wanted some pie (so long as I wasn't in a sickbed or absolutely stuffed full), the answer was yes.

I'd figure out what kind it was when it was in front of me. Of course, there are some I like better than others, but at the end of the day, I like all the pie.

That's not the case for younger people, I've noticed. My youngest says he doesn't like pie. If you ask if he wants some, he'll tell you he doesn't like pie.

I'm like, you don't even know what kind it is! What do you mean you don't like pie?? I can see not liking a particular pie or even a type of pie (custard, fruit, baked, whipped, frozen, cheesecake, etc.) but all the pie? You dislike all the pie??

And why does it make me mad?? Ha! Seriously, this is not the sword I want to die on! Lawzamercy. Anyway...

What I love about this recipe is that it's perfectly imperfect. When it’s just about done, a couple big ol’ bubbles form on the top then pop and deflate. It's pretty cool, actually.

And then these wonky, beautiful caramel-colored imperfections are left on top. It reminds me of a mommy’s tummy. It’s not smooth and perfect like it might once have been but it’s still beautiful if you look at it right.

See...

WHAT DOES SUGAR CREAM PIE TASTE LIKE?

As the name implies, this pie is almost literally just sugar and cream. As the sugar and cream cook together, you really taste the cream because the sugar highlights the natural sweetness of it.

I grew up hearing Nanny and sometimes Daddy call cow’s milk “sweet milk” and that’s what comes to mind when I first taste this. Sweet milk.

I tried to explain the taste to Husband the first time he had sugar cream pie by saying it’s like caramel that tastes like cream. He had a huh? look on his face until he tasted it and then his look said exactly!

The filling is set but not firm like an egg custard. I especially like that there's no "egginess" to the pie that you can sometimes taste in other custards.

5 NOTES ON MAKING AMISH SUGAR CREAM PIE

1. It's very important not to stir or whisk the filling too briskly when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
2. You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
3. If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
4. Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
5. To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.

MORE OLD-FASHIONED RECIPES TO TRY

BLACK BOTTOM CUPCAKES - An easy recipe for chocolate cupcakes stuffed with chocolate chip cream cheese filling. Very much like a cupcake stuffed with cheesecake!

OLD-FASHIONED RAISIN CAKE - A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that’s super moist and perfectly sweet.

CHOCOLATE COBBLER - An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.

PREACHER CAKE - This cake, with crushed pineapple, pecans, coconut and cream cheese frosting, is an old Southern tradition to serve when the preacher comes by for a visit!

OLD-FASHIONED COCONUT PIE - The perfect recipe for classic, old fashioned baked coconut custard pie that's both creamy and chewy in all the best ways! 

Recipe for How to Cook Amish Sugar Cream Pie

Amish Sugar Cream Pie

Yield: 8 Slices

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

Ingredients

• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
• 1 9’ pie pastry (not deep dish), thawed
• Whipped cream for serving

Instructions

1. Preheat oven to 400 degrees. Lay a piece of aluminum foil on the center rack in oven. Pierce the bottom and sides of pie crust several times to vent.
2. Combine sugar, flour, salt, vanilla and cream in a mixing bowl then gently stir for one minute. Do not whisk or stir briskly as we do not want to whip the cream at all before cooking.
3. Pour cream mixture into pie pastry. Place the pie on the middle rack of oven on top of foil (foil is there in case the filling cooks over the edges a bit).
4. Bake at 400 degrees for 20 minutes then cover pie crust with an aluminum foil ring or crust guard.
5. Rotate pie 180 degrees (just to make sure it bakes evenly) then continue cooking 25-30 minutes or until edges of cream start to caramelize and large bubbles begin to form on top of the pie. It will still be jiggly - that's OK!
6. Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set.
7. When ready to serve, top with sweetened whipped cream or Cool Whip.

Notes

• It's very important not to stir or whisk the filling when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
• Make sure there isn't another oven rack over the pie as the pie should produce large bubbles when cooking.
• You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
• If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
• Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
• To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.

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