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THE BEST SUGAR CREAM PIE RECIPES

This sugar cream pie reminds me a piece of crème brûlée. The filling is custard-like, and whilst crowned with a sprinkle of cinnamon it’s irresistable! 

Smooth Sugar Cream Pie Recipe
A few years in the past I made Crack Pie. I didn’t name it, it’s the famous Momofuku Milkbar pie recipe and it’s one of the most popular recipes on my website online. It’s an certainly remarkable pie but it’s very cumbersome and time-eating to make, and it’s now not my style to spend forever and a day on one dessert.

THE BEST SUGAR CREAM PIE RECIPES
THE BEST SUGAR CREAM PIE RECIPES

How lengthy Does Sugar Cream Pie final? 
If stored within the refrigerator in a sealed field, this sugar pie will last as long as every week. 

Can i Use Non-Dairy Milk on this Recipe? 
I’m now not certain. There may be something with both the dairy milk proteins and/or the amount of fat in the dairy milk that ensures the pie will installation. 

Can i pass over the Cornstarch? 
No, the cornstarch is a should in this sugar cream pie recipe. in case you leave out it, I’m not certain the filling will set up.

THE BEST SUGAR CREAM PIE RECIPES

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 1/2 cups granulated sugar
  •  1/3 cup cornstarch
  •  2 teaspoons vanilla extract
  •  1/4 teaspoon salt, or to taste
  •  3/4 cup (1 1/2 sticks) unsalted butter, diced into small cubes
  •  cinnamon, for sprinkling

INSTRUCTIONS:

  1. Preheat oven to 400F. Prick 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. While crust bakes, prepare the filling.
  2. To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, 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, and near the end when the filling is getting thicker, whisk continuously to avoid the filling from browning at the bottom of the saucepan.
  3. Add the butter, whisk to combine until melted, and allow filling to boil for another 1 to 2 minutes.
  4. Add filling to pie crust, noting you will have about extra (I had about 1 1/2 cups extra). It’s great warm, chilled as pudding, or you can experiment by making another smaller pie or tart.
  5. Reduce oven temp to 350F.
  6. Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
  7. Carefully place pie on a wire rack to cool for about 1 hour. Cover with foil and refrigerate for about 8 hours, or until pie is chilled and set.
  8. Evenly sprinkle with cinnamon and serve. Pie will keep airtight in the fridge for up to 1 week.

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