Classic Sugar Cream Pie

5 stars for the recipe, but 3 stars for directions. Luckily, other reviewers left tips and advice which helped immensely. I used the ingredients listed, except I used brown sugar in place of the cinnamon on the top. I cooked the filling on medium until it began to bubble throughout and it thickened up to the consistency of pie filling (thicker than pudding), about 15 minutes total. I poured it into the baked pie shell, scattered tiny pats/shavings of butter across and then spread a thin layer of brown sugar across the entire top. I baked it for 25 minutes @ 325 like another reviewer suggested, then I placed a pie shield over the crust and put it under the broiler on the 2nd rack from the top (DO NOT use the top rack!! I learned the hard way that this pie scorches in SECONDS).

It only takes 20-60 seconds to brown the top so it’s bubbly and browned, yet not burned. Definitely keep an eye on it while it’s broiling and be sure to cover the crust to prevent burning. You could skip the broiling altogether, but I wanted the brown sugar to caramelize and give a crunchiness. Once it was sizzling all across the top I took it out, & once cool enough I covered & refrigerated to take to a dinner the next day. It was served @ room temp and when sliced held its shape perfectly. It tasted somewhat custard-like, minus the egginess, & had a rich vanilla cream taste, like a firm vanilla pudding. I’ll make this again for sure, sometimes just as a pudding, the filling is SO tasty warm.



1 pie shell, store-bought or homemade
2 cups heavy cream
1 cup sugar
1 cup half-and-half
2 egg yolks
1/3 cup all-purpose flour

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