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Sugar Cream Pie


Charlotte Duncan

Rate this recipe 4/5 (8 Votes)


  • 1 1/2c sugar
  • 1/2c flour
  • 1 stick melted butter
  • 1c boiling water
  • 1 1/2c heavy cream
  • 1 1/2t vanilla
  • cinnamon or nutmeg


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 425*.

Step 2

Mix flour and sugar. Add melted butter. Add boiling water.

Step 3

Stir over low heat until it thickens and coats a spoon. DO NOT BOIL.

Step 4

Stir in cream and vanilla. Pour into pie crust and sprinkle with cinnamon or nutmeg.

Step 5

Bake at 425* for 10 minutes.
Then at 325* for 20-30 minutes until bubbly.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Sugar Cream Pie sweet pie