Description
Amish Sugar Cream Pie is a silky, rich custard pie made from simple pantry staples—no eggs required. With its buttery filling, caramelized top, and flaky crust, this nostalgic dessert is effortless, comforting, and always crowd-pleasing.
Ingredients
1 cup half-and-half
1 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 9-inch pre-baked pie crust
Instructions
1. Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5–7 minutes until lightly golden. Let it cool.
2. In a medium saucepan, whisk sugar and cornstarch. Slowly add half-and-half while whisking until smooth.
3. Place over medium heat and cook while stirring constantly until the mixture thickens—about 7–10 minutes.
4. Remove from heat. Stir in butter until melted, then add vanilla extract and salt. Mix until smooth.
5. Pour the warm filling into the cooled crust. Smooth the top. Optional: sprinkle a thin layer of sugar for caramelization.
6. Bake at 325°F (160°C) for 20–25 minutes until just set and still slightly jiggly in the center.
7. Cool at room temperature for 1 hour, then refrigerate for 2–3 hours before slicing.
Notes
This pie must be chilled completely before slicing for best texture.
Avoid overcooking the filling to prevent grainy texture.
Sprinkle sugar on top before baking for a classic caramelized finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Amish sugar cream pie, eggless pie, creamy pie, classic dessert