Sugar Cream Pie

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  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 1/2 cups Half-and-Half
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 (9-inch) lightly baked pie crust
  • 1/8 teaspoon ground cinnamon

Pie Crust

  • 3 cups flour
  • 1 1/3 cups Crisco
  • 1 teaspoon salt
  • 1/3 cup ice water
  • 1 egg
  • 1 teaspoon vinegar


  1. Filling: Heat oven to 325 degrees F.
  2. In medium saucepan, combine granulated sugar, salt and Half-and-Half. Bring to boil, stirring occasionally.
  3. Meanwhile, in another saucepan, combine brown sugar and cornstarch. Gradually whisk in Half-and-Half mixture. Add butter. Cook mixture over medium heat, whisking constantly, for 5 minutes, or until boiling and thickened. Simmer 1 minute. Stir in vanilla extract.
  4. Pour mixture into prepared pie crust; sprinkle with cinnamon. Bake 20 minutes or until top of pie is golden.
  5. Place on wire rack. Pie filling will be very loose, but will thicken on cooling. Cool completely before slicing. Makes 10 servings.
  6. Pie Crust: Use your fingers to crumble flour and shortening before adding other ingredients. Roll out crust on top of wax paper so it can be easily lifted and laid into ungreased pie plate.

If making ahead, freeze and then thaw before baking.