Sugar Cream Pie

An easy old-fashioned pie with a creamy, egg-free vanilla custard filling and broiled topping.

Prep Time 30

Cook Time 30

Chill Time 4

Total Time 5

Yields servings

Prepare and bake the pie crust. Homemade, frozen, or refrigerated crusts are fine. Follow directions on packaging for baking instructions, or use this tutorial for how to blind bake pie crust.
Pie Filling: Whisk together the sugar and cornstarch in a large saucepan. Whisk in the half & half and add the cubes of butter.
Cook over medium heat, stirring constantly, until the mixture boils, then cook for 1 minute more. It should become very thick and creamy. Remove from heat and stir in the vanilla.
Place the baked pie crust on a rimmed baking sheet. Pour the filling into the baked pie crust and smooth evenly with a spatula.
Topping: Pour the melted butter over the filling. You may tilt the pan or use a spatula to carefully distribute the butter evenly over the filling.
Combine sugar, cinnamon, and nutmeg. Sprinkle evenly over the melted butter.
Move the oven rack up, to about 6-inches from the heating element. Preheat the oven broiler to high. Cover the edges of the pie crust with foil. (So they don’t burn.)
Use the baking sheet to place the pie under the broiler. Broil until the butter bubbles, leaving the oven door cracked open. Watch the whole time because it doesn’t take long.
Remove pie from oven and cool on a wire rack for 15-30 minutes. Then refrigerate at least 4 hours or overnight until the center is set.

For nice slices: Run a knife under hot water, then carefully dry it with a cloth, and use the warm knife to slice the pie. Re-heat and dry the knife between slices.
Refrigerating: This pie keeps well for several days when sealed in an airtight container in the refrigerator.
Freezing: This pie should freeze well whole, or in individual slices. Double wrap the full pie with plastic wrap and foil, or wrap individual slices with plastic wrap and place in an airtight freezer container. Allow pie (or slices) to thaw in the fridge overnight before serving.