Amish Sugar Cream Pie

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I’ve always had a soft spot for desserts that feel like a warm hug, and Amish Sugar Cream Pie is exactly that. The moment I took my first bite, I knew this was a pie I’d make again and again. It’s incredibly simple—nothing flashy or overcomplicated—but its buttery, silky custard filling and crackly sweet top deliver something nostalgic and utterly comforting. One slice takes me right back to small-town diners and big family dinners, where love is always served by the plateful.

This pie is sometimes called “Desperation Pie” because it uses pantry staples and no eggs. I love that about it—it’s resourceful and humble, but never skimps on flavor. Whether you serve it chilled or slightly warm, Amish Sugar Cream Pie feels like a slice of old-fashioned joy, the kind of dessert that gets quiet at the table because everyone’s too busy enjoying it.

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Why You’ll Love This Amish Sugar Cream Pie

• Effortless ingredients: It comes together with things you probably already have in your kitchen.
• Creamy, velvety texture: That custard-like filling is pure heaven.
• Beautifully caramelized top: A quick broil or sugar dusting gives it a crème brûlée-like touch.
• Egg-free: Ideal for those with allergies or for when you’re out of eggs.
• Timeless flavor: Sweet, buttery, and rich without being too heavy.

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What Kind of Crust Should I Use for Amish Sugar Cream Pie?

I always reach for a classic buttery pie crust for this recipe. You can use a store-bought frozen shell if you’re short on time, and it still turns out beautifully. But if you have a few extra minutes, a homemade flaky crust makes this pie truly shine. Pre-baking the crust is a must here—it keeps the bottom crisp and prevents that dreaded soggy layer beneath the creamy filling.

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Options for Substitutions

While I love sticking to the traditional version, there’s definitely some wiggle room:

• Half-and-Half: You can use a mix of milk and heavy cream if you don’t have half-and-half on hand.
• Cornstarch Substitute: If you’re out of cornstarch, flour works, though it may slightly change the texture.
• Butter: No need to swap it out, but salted butter can be used if that’s all you’ve got—just reduce any added salt.
• Nutmeg or Cinnamon: A sprinkle of either adds warmth and depth, though it’s optional.
• Pie Crust: Graham cracker crust gives it a sweeter, crunchier contrast if you want to switch things up.

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Ingredients for This Amish Sugar Cream Pie

Each ingredient in this pie serves a humble yet essential purpose, and together, they create something truly special.

• Half-and-Half – The backbone of the creamy filling. It adds richness without being overly heavy.
• Granulated Sugar – Provides the signature sweetness and helps create that slightly caramelized top.
• Cornstarch – Thickens the custard without the need for eggs, keeping the texture smooth and light.
• Unsalted Butter – Adds buttery flavor and silkiness to the filling.
• Vanilla Extract – Rounds out the flavor with warm, cozy notes.
• Salt – Just a pinch enhances the sweetness and balances the pie.
• Pre-baked Pie Crust – Holds the creamy filling and offers that perfect flaky contrast.

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Step 1: Prepare the Pie Crust

Start by blind baking your pie crust. Whether it’s homemade or store-bought, line it with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove the weights and bake for another 5–7 minutes until lightly golden. Let it cool while you make the filling.

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Step 2: Make the Filling

In a medium saucepan, whisk together the sugar and cornstarch until well combined. Slowly add in the half-and-half, whisking constantly to prevent lumps. Place over medium heat and continue stirring until the mixture thickens into a smooth custard—this should take about 7–10 minutes.

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Step 3: Add Butter and Vanilla

Remove the saucepan from heat and stir in the butter until fully melted and incorporated. Then add the vanilla extract and a small pinch of salt, mixing until everything is smooth and glossy.

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Step 4: Fill the Crust

Pour the warm custard into the cooled pie crust. Use a spatula to smooth the top so it’s even. If you like, you can sprinkle a little extra sugar on top for a crackly finish once baked.

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Step 5: Bake

Bake the pie at 325°F (160°C) for 20–25 minutes, just to set the filling. It should jiggle slightly in the center but not be liquidy.

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Step 6: Cool and Chill

Allow the pie to cool at room temperature for at least 1 hour. Then transfer to the refrigerator and chill for another 2–3 hours before slicing. The longer it rests, the better the texture.

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How Long to Cook the Amish Sugar Cream Pie

The pie filling itself comes together quickly on the stovetop, thickening in just 7–10 minutes. Once poured into the pre-baked crust, it bakes in the oven at 325°F (160°C) for about 20–25 minutes, just long enough to set. After baking, you’ll need to let it cool completely at room temperature, then chill it in the fridge for a minimum of 2–3 hours for the best slicing texture.

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Tips for Perfect Amish Sugar Cream Pie

• Whisk constantly: Don’t step away while cooking the filling—constant stirring keeps it lump-free and smooth.
• Use a heavy-bottomed saucepan: This helps prevent scorching while the custard thickens.
• Don’t overbake: The pie should have a gentle wobble in the center when you take it out of the oven.
• Chill fully before slicing: The longer it chills, the cleaner your slices will be.
• Sprinkle sugar on top before baking (optional): It gives the pie a lightly crackled, brûléed finish.

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Watch Out for These Mistakes While Cooking

• Skipping the blind bake: If you don’t pre-bake your crust, it’ll turn soggy under the creamy filling.
• Not whisking enough: Uneven heat and lack of stirring can lead to lumpy custard or scorched bottoms.
• Pouring filling into a hot crust: Let the crust cool slightly so it doesn’t steam under the custard.
• Overcooking the filling: Once it thickens, pull it from the heat right away to avoid curdling.
• Cutting too soon: This pie needs time to chill fully to slice cleanly—resist the urge!

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What to Serve With Amish Sugar Cream Pie?

Hot Coffee or Espresso

The bitterness of coffee pairs beautifully with the sweetness of the pie.

Fresh Berries

A handful of raspberries or blueberries on the side adds brightness and a little tartness.

Whipped Cream

Lightly sweetened whipped cream adds extra softness and airiness.

Cinnamon-Spiced Apples

Warm sautéed apples with cinnamon bring out the cozy notes in the pie.

A Glass of Cold Milk

Simple, nostalgic, and perfect alongside a chilled slice.

Roasted Pecans or Candied Walnuts

A crunchy topping you can sprinkle just before serving.

Vanilla Bean Ice Cream

If you want to lean into indulgence, a scoop of ice cream never disappoints.

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Storage Instructions

Amish Sugar Cream Pie stores like a dream. Once cooled completely, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 4–5 days. For best texture, don’t freeze this pie—the custard can separate and become grainy when thawed.

If you’re prepping ahead, you can make it the night before and let it chill overnight. Always serve it chilled or at room temperature—no need to reheat.

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Estimated Nutrition

(Per slice, assuming 8 slices per pie)

• Calories: ~320
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 42g
• Sugar: 28g
• Fiber: 0g
• Protein: 3g

Please note: These numbers are estimates and can vary based on crust type and ingredient brands.

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Frequently Asked Questions

Can I make Amish Sugar Cream Pie ahead of time?

Yes, it’s actually best when made ahead. Chill it overnight and serve the next day for the best texture and flavor.

Does this pie need eggs?

Nope! That’s one of its charms—it thickens with cornstarch instead of eggs, making it a great option for those with egg allergies.

Can I use milk instead of half-and-half?

You can, but the filling may not be as rich or creamy. If you’re using milk, try whole milk or mix it with a bit of cream.

Is it supposed to be jiggly when I take it out of the oven?

Yes, a gentle jiggle in the center is perfect. It will firm up as it cools and chills.

Can I freeze this pie?

It’s not recommended. Freezing can cause the custard to weep or become grainy.

How do I keep the crust from getting soggy?

Pre-bake the crust fully and let it cool before adding the filling. This creates a barrier that keeps it crisp.

Can I add spices like nutmeg or cinnamon?

Absolutely. A pinch of nutmeg or cinnamon adds warmth and a little depth to the flavor.

Why is it called “Desperation Pie”?

Because it uses simple, pantry-staple ingredients—like sugar, cream, and butter—often made during times when fresh fruit or eggs were scarce.

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Conclusion

Amish Sugar Cream Pie is one of those humble recipes that proves simple ingredients can yield something truly unforgettable. It’s easy to prepare, delightfully creamy, and wonderfully nostalgic. Whether you’re making it for guests or sneaking a slice straight from the fridge at midnight, this pie is the kind of treat that makes home feel even more comforting. Trust me—once you make it, it’ll earn a permanent spot in your dessert rotation.

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