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A slice of Amish sugar cream pie in a pie tin.
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3.50 from 10 votes

Amish Sugar Cream Pie Recipe

This Amish sugar cream pie recipe is sweet, rich, and oh-so-creamy! A delicious custard pie, it's surprisingly effortless and perfect for any occasion!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: amish sugar cream pie, sugar cream pie
Servings: 8 servings
Calories: 582kcal
Author: Kasey Schwartz

Equipment

  • 9" Pie pan
  • Small mixing bowl
  • Medium mixing bowl
  • Measuring cup
  • measuring spoons
  • medium sized pot
  • whisk

Ingredients

  • 1 9" frozen pie crust, thawed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups half and half
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 cup butter
  • 2 teaspoons vanilla extract

Topping

  • 1 Tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375ºF.
  • Roll the pie crust slightly so it is just large than the pie pan. Press the crust into a 9” pie pan and pinch the edges to make a crimped design all the way around.
    1 9" frozen pie crust, thawed
  • Line the pie crust with a piece of foil and fill it with pie weights. Par bake the crust for 10 minutes.
  • Remove the crust from the oven and remove the pie weights. Set the crust aside to cool.
  • Add the white sugar, salt, half and half, and heavy cream to a medium sized pot. Bring the mix to a boil, stirring occasionally.
    3/4 cup sugar, 1/4 teaspoon salt, 2 cups half and half, 1/2 cup heavy cream
  • In a separate small bowl, whisk together the brown sugar and cornstarch.
    1/4 cup brown sugar, 1/4 cup cornstarch
  • Slowly pour the hot cream mix into the brown sugar mix, whisking constantly.
  • Pour the mix back into the pot and whisk in the butter. Return the pot to the stovetop and cook over medium low heat. Whisk constantly so the cream filling doesn’t burn on the bottom of the pot.
    1/2 cup butter
  • Once the mixture has thickened, remove the pot from the heat and whisk in the vanilla extract.
    2 teaspoons vanilla extract
  • Pour the filling into the par baked pie crust and shake the pan a little bit to make sure it is flat.
  • Mix the sugar and cinnamon together to make the pie topping. Sprinkle the mix over the top of the pie.
    1 Tablespoon sugar, 1/4 teaspoon ground cinnamon
  • Bake the pie for 25 minutes. Let the pie cool completely then place in the fridge for at least an hour. Slice and serve cold.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 58g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 412mg | Potassium: 157mg | Fiber: 1g | Sugar: 30g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg