Recipe Variations
- Try a different crust: For a change of pace, try baking this pie in a crumb crust. There are a ton of genius crumb crust ingredients to choose from, like graham crackers, Nilla wafers, gingersnaps and even crushed ice cream cones.
- Add a little more spice: Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. A mix of these fall spices will make your pie taste heavenly!
- Swap in a richer milk: If all you have on hand is whole milk, buttermilk or half-and-half, use that! Anything with a higher fat content than the 2% milk this sugar cream pie recipe calls for can be swapped in; just note that the pie will taste richer (darn!). However, don’t swap in something with less fat than 2% milk, like skim, fat-free or almond milk.
How to Store Sugar Cream Pie
To store, cover the sugar cream pie tightly in storage wrap, and keep it in the fridge for up to four days. You could also store slices of the pie in an airtight container. We do not recommend freezing this pie, though. If you know how to freeze a pie, you’ll know that custard-based pies do not freeze very well.
Sugar Cream Pie Tips
How do I make a single-crust pie dough?
To make a single-crust pie dough from scratch, grab a large bowl, and whisk together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt until well combined. Cut in 1/2 cup cold butter until the mixture is crumbly. Gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, and wrap the dough with storage wrap. Refrigerate for at least one hour.
Can I make sugar cream pie dairy free?
We have not tested a dairy-free sugar cream pie. However, if you’d like to try at your own discretion, we recommend using a full-fat coconut milk in place of the 2% milk (be prepared for a slight coconutty taste) and a really nice vegan butter brand in place of the butter in the sugar cream pie recipe.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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