Description
A classic sugar cream pie with a smooth, velvety custard filling made from cream, sugar, and vanilla, baked in a flaky pie crust and lightly dusted with nutmeg.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground nutmeg for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in cream and milk until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Pour filling into prepared pie crust.
- Sprinkle lightly with ground nutmeg.
- Bake for 30–35 minutes until the crust is golden and the filling is set.
- Cool completely before slicing.
Notes
- The filling will thicken more as it cools.
- Do not overbake to prevent cracking.
- Serve plain or with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American