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Sugar Cream Pie

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So pie is the dessert of choice for my family’s Thanksgiving. When we have Thanksgiving with my husband’s side of the family everyone brings a pie for dessert. I recently came across a recipe for sugar cream pie. It said it was like creme brulee but with pie crust. One of my favorite desserts is creme brulee so I had to give this a try.

I must say I wasn’t disappointed at all! Obviously, you have the pie crust base. Then you have this creamy custard filling. Let me just say this filling is super rich and creamy. One regular slice of pie is actually too much when serving this pie because it is so rich. Think half a slice as a serving when dishing up this pie.

Sugar Cream PIe | realmomkitchen.com

Then this pie is all covered in a crunchy coating of sugar, cinnamon, and butter! It makes a nice sweet crisp topping just like the sugary top of a creme brulee!

Sugar Cream PIe | realmomkitchen.com

Sugar Cream Pie | realmomkitchen.com

Sugar Cream Pie

Real Mom Kitchen

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  • 1 prepared pie crust at room temperature
  • 4 Tbsp cornstarch
  • ¾ cup sugar
  • 4 Tbsp melted butter
  • 2 ¼ cup heavy cream
  • 1 Tbsp vanilla
  • Topping
  • ½ cup sugar
  • 1 Tbsp cinnamon
  • 4 Tbsp melted butter


  • Preheat oven to 325 degrees.
  • Once oven is heated, place pie crust in the oven for 10-12 minutes to partially bake.
  • In a sauce pan, whisk together the cornstarch and sugar. Then add in the melted butter and heavy cream. Whisk together and cook over medium heat while stirring until thick and creamy.
  • Remove from heat and whisk in the vanilla.
  • Pour the mixture into the partially baked pie crust and spread out evenly.
  • In a bowl, mix together the cinnamon and sugar for the topping. Drizzle the melted butter oven the top of the pie and then sprinkle evenly with the cinnamon sugar mixture.
  • Bake at 325 degrees for 25 minutes. Then broil for about 1 minute to crisp the sugary topping.
  • Allow pie to cool to room temperature and then refrigerate for at least 1 hour. Serves 12-16.
Tried this recipe?Let us know how it was!

Recipe adapted from The Domestic Rebel.



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