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Sugar Pie
Sugar pie is a vintage treat with a flaky pie crust and a creamy, custard-like sweet filling. This old-fashioned pie is a simple yet decadent dessert.
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Sugar pie is an old-fashioned recipe that tastes as if it came right from Grandma’s house. The buttery pie crust is filled with a creamy custard to make a deliciously sweet dessert that is perfect in its simplicity.
Looking for more old-fashioned pies with simple ingredients that taste amazing? Look no further than Custard Pie, Chess Pie, and Buttermilk Pie.
Sugar Pie Ingredients
You will need:
- ¼ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar packed
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup milk whole is best
- 1 teaspoon vanilla extract
- 1 pie shell store-bought or use our pie shell recipe
Substitutions and Additions
PIE CRUST: In this simple pie, you can opt for either store-bought or homemade pie crust. Our pie crust recipe is a reader favorite.
How to Make Sugar Pie
STEP ONE: Preheat oven to 325°F. You are going to partially bake your pie crust. Place your 9-inch pie pan on a cookie sheet (which makes transporting in and out of the oven easier). Prepare your pie crust by placing it in your pie pan. Crimp the pie edges, and prick the bottom and sides with a fork. Place foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from oven and set aside. Remove the foil and pie weights.
PRO TIP: Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.
STEP TWO: Reduce the oven to 300°F.
STEP THREE: While the pie crust is prebaking, in a 3-quart saucepan, place the flour, sugar, brown sugar, nutmeg, and salt. Use a whisk to stir together to remove any clumps and to mix.
STEP FOUR: Next, add the heavy cream, milk, and vanilla extract. Place the pan over medium heat and whisking frequently, cook until thick and creamy (about 13 to 15 minutes). It should not come to a boil. You need to whisk or stir frequently to keep the milk from burning.
PRO TIP: Keep a close eye on the milk and make sure to whisk constantly to ensure the milk doesn’t burn.
STEP FIVE: Pour into a partially baked, yet still hot, pie shell.
STEP SIX: Bake for 60 minutes (if using a glass dish, 50 minutes if using metal). It will be a little jiggly in the middle still when time is up, but most of the pie will not jiggle. Remove from oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.
STEP SEVEN: Optional cool whip dollop when served.
How to Serve Sugar Pie
We love eating sugar pie cold, but some people like to eat it warm. It’s yummy either way! Serve a slice of pie with a scoop of vanilla ice cream on the side or a dollop of whipped cream on top. We think this pie is even better on the second day. It’s also delicious with a mug of homemade hot chocolate to enjoy with it.
Storage
IN THE FRIDGE: Cover leftover pie with plastic wrap and store in the fridge for up to three days.
IN THE FREEZER: Tightly cover your sugar pie with foil and freeze for up to two months.
Sugar pie is a vintage treat with a flaky pie crust and a creamy, custard-like sweet filling. Sometimes known as desperation pie or Southern brown sugar pie, this perfect sugar pie is also a popular dessert in both Europe and Quebec and is often known as French Canadian sugar pie, or tarte au sucre. Sugar pie is a simple yet decadent dessert that your friends and family will love.
FREQUENTLY ASKED QUESTIONS
Can I freeze sugar pie?
This easy sugar pie recipe can be frozen for up to two months well wrapped in foil.
How do I store sugar pie?
We’d recommend storing this easy pie in the fridge and it will last for up to three days that way.
Do I have to use a homemade pie crust?
Either store-bought or homemade pie crust works fine. Just make sure either way, it is unbaked and you will follow the instructions to partially bake it before adding the filling.
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Sugar Pie
Sugar pie is a vintage treat with a flaky pie crust and a creamy, custard-like sweet filling. This old-fashioned pie is a simple yet decadent dessert.
Ingredients
- ¼ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar packed
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup milk whole is best
- 1 teaspoon vanilla extract
- 1 pie shell store-bought or use our pie shell recipe
Instructions
- Preheat oven to 325°F. You are going to partially bake your pie crust. Place your 9-inch pie pan on a cookie sheet (which makes transporting in and out of the oven easier). Prepare your pie crust by placing it in your pie pan. Crimp the pie edges, and prick the bottom and sides with a fork. Place foil inside the pie crust and add pie weights or dried beans. Bake for 12 minutes. Remove from oven and set aside. Remove the foil and pie weights.
- Reduce the oven to 300°F.
- While the pie crust is prebaking, in a 3-quart saucepan, place the flour, sugar, brown sugar, nutmeg, and salt. Use a whisk to stir together to remove any clumps and to mix.
- Next, add the heavy cream, milk, and vanilla extract. Place the pan over medium heat and whisking frequently, cook until thick and creamy (about 13 to 15 minutes). It should not come to a boil. You need to whisk or stir frequently to keep the milk from burning.
- Pour into a partially baked, yet still hot, pie shell.
- Bake for 60 minutes (if using a glass dish, 50 minutes if using metal). It will be a little jiggly in the middle still when time is up, but most of the pie will not jiggle. Remove from oven and let it cool. As it cools, it will begin to firm up. Let the pie cool for about an hour, and then you can place it in the fridge to continue to firm up.
- Optional cool whip dollop when served.
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