Sugar Cream Pie

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Sugar Cream Pie

Adapted from The Hoosier Mama Book of Pie

1 cup sugar

2 tablespoons flour (plain or AP)

1/4 teaspoon salt

1 teaspoon vanilla

2 cups heavy whipping cream

1 9’ pie pastry (not deep dish), thawed

Whipped cream for serving


Combine sugar, flour and salt in a large bowl and mix with a wooden spoon or rubber spatula. Break up any lumps or clumps you see. Add vanilla and cream and stir for one minute or until sugar is somewhat dissolved. Do not use a whisk or electric mixer as we do not want to whip the cream at all before cooking.


Pour cream mixture into the pie pastry. Place the pie on the middle rack of your oven then place a larger pan on the rack below the pie to catch anything if it spills over. Bake pie at 400 degrees for 20 minutes. Cover pie crust with aluminum foil or a crust guard. Rotate pie 180 degrees (just to make sure it bakes evenly) and continue cooking pie for 25-30 minutes or until edges of cream start to caramelize. It will still be jiggly - that's OK!


Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set. Serve with fresh, slightly sweetened whipped cream. I just went ahead and bought a quart of cream so I’d have enough for the pie and for whipped cream.