Place the pie crust in a 9-inch deep-dish pie pan, crimp the edges and prick the sides and bottom with a fork.Once it has fully set, cut it into slices and enjoy! Chill Until Firm: Refrigerate the pie until it’s cold and firm, about 3-4 hours.Bake & Let Cool: Bake the pie for 10-15 minutes, then set it on a cooling rack to cool for about an hour.Combine the cinnamon and nutmeg and sprinkle them evenly over the melted butter. Add Topping: Drizzle the melted butter over the filling, spreading it evenly.Pour Into Crust: Pour the filling into the cooled pie crust and spread it out evenly.Remove it from the heat and stir in the vanilla extract. The mixture should be thick and pudding-like. Cook & Add Vanilla: Cook the mixture over medium heat until it begins to boil, then let it boil for one minute – any longer and the cornstarch could break down.Add Cream & Butter: Add the cream and butter and stir to combine.Combine Dry Ingredients: Combine the cornstarch, sugar and salt in a saucepan.Set the par-baked crust aside so it can cool, then set the oven to 350☏. Use pie weights to keep the crust from puffing up as it bakes. Par-Bake: Blind bake the pie crust according to the package directions or the instructions associated with your homemade crust.These small holes allow steam to escape, preventing the crust from puffing up as much in the oven. Prepare Crust in Pan: Place the pie crust into a 9-inch deep-dish pie pan, crimp the outer edges with your fingers, then prick the sides and bottom with a fork.It only involves about 20 minutes of prep time! Making sugar cream pie is anything but complicated. Unsalted Butter: This time it should be melted.Vanilla Extract: Be sure to use high-quality cream and vanilla.Heavy Cream: You definitely won’t regret reaching for a higher-quality cream here.Salt: This doesn’t add a salty flavor, but it does keep the filling from tasting overly sweet and amplifies the flavors already present.Since this is a single-crust pie, you can halve the recipe. Pie Crust: My recipe makes two crusts – one for the bottom and one for the top of a given pie.To see the associated amounts, continue scrolling until you reach the recipe card. You probably already have all of the ingredients you need to make this pie.

Sugar cream pie recipe