Try this simple and satisfying recipe for a creamy, delicious Sugar Cream Pie.
- Carbohydrate 17.5291356388885 g
- Cholesterol 47.8523437809234 mg
- Fat 16.3964409477636 g
- Fiber 0.104287497051329 g
- Protein 2.10044406423003 g
- Saturated Fat 10.2983193814285 g
- Serving Size 1 1 Serving (93g)
- Sodium 89.208500049756 mg
- Sugar 17.4248481418371 g
- Trans Fat 1.00625781309804 g
- Calories 222 calories
Step-by-step
- Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
- Preheat oven broiler to high.
- Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.
Swapping the half-and-half for heavy cream transforms this filling into an excessively dense paste that refuses to set uniformly in the center. Dairy with a lower fat percentage lacks the structural integrity needed here, yet heavy cream introduces too much weight for the cornstarch to suspend properly. Sticking to the specified half-and-half provides the exact balance of dairy solids and moisture required for a tender set.
Constant physical agitation during the stovetop phase remains the single factor determining success or failure. Whisking continuously prevents the cornstarch from settling against the bottom of the pan and scorching, which ruins the flavor profile instantly. A heavy-bottomed 3-quart saucepan distributes heat evenly, minimizing the risk of localized hotspots where the starch might seize before the entire batch thickens.
Monitoring the stovetop mixture until large bubbles break the surface confirms that the cornstarch has reached its maximum gelatinization temperature. Undercooking the starch leaves a raw, powdery mouthfeel and prevents the filling from solidifying once chilled. Vigorous bubbling signals the molecular bond between the starch and liquid has fully formed.
Broiling the surface requires undivided attention because the butter and sugar topping transitions from golden to burnt in under thirty seconds. Keep the oven rack positioned six inches from the broiler element to control the browning speed effectively. Chill the assembled pie for a full sixty minutes to allow the interior starches to firm up before slicing into clean wedges.
