Cream pies are 100% my FAVORITE type of pie ever! Make it a southern cream pie and my heart might just melt out of my chest. Since it is National Dairy Month in the good ol’ US of A, I want to share one of the easiest & tastiest cream pie recipes that I have found… Southern Sugar Cream Pie.
Now, y’all, this pie isn’t for the faint of heart. If you are looking for a healthy dessert with little to no refined sugar or butter, this ain’t for you, darlin’ 🙂 Don’t let that come across as condescending, though… I usually try to keep my sugar intake lower and eat healthier to care for my body as well, BUT every now and then mama needs a treat and that is exactly what this Southern Sugar Cream Pie is.
The Best Southern Sugar Cream Pie Recipe
Southern Sugar Cream Pie Ingredients:
- 1 cup of granulated sugar
- 5 TBSP flour
- a pinch of salt
- 2 1/2 cups of heavy whipping cream (split up)
- 1/2 cup whole milk
- 2 egg yolks
- 1 tsp vanilla extract
- 2 TBSP butter cut into small pats
- 2 9″ pie crusts (here is a great homemade pie crust recipe)
- a sprinkle of ground cinnamon
Southern Sugar Cream Pie Directions:
1. Prep your ingredients, tools, and equipment before getting started.
- Gather up all of your ingredients first. Nothing is worse when cooking than starting a recipe only to find that you are missing ingredients.
- Take out the tools that you will need. Baking goes much more smoothly when you have your measuring cups & spoons, mixing bowls, and pans or skillets out before you start.
- Preheat your oven to 350 degrees F. I have been caught forgetting this step and my poor little pie would be sitting for an extra 10 minutes while the oven got up to temperature.
2. Mix the sugar, flour, and salt in a medium-sized mixing bowl.
- Use a whisk or a fork to mix the sugar, flour, and salt Make sure that these ingredients blend together well.
3. Add the Heavy Whipping Cream.
- Whisk, but don’t beat 2 cups of the heavy whipping cream into the dry ingredients and incorporate it thoroughly.
4. Mix the remainder of the ingredients except the butter and the cinnamon.
- In another small mixing bowl, mix the remaining 1/2 cup of heavy whipping cream with the whole milk, the egg yolks, and the vanilla.
- To separate your egg yolks from the whites, crack the egg in the center and split the shell while holding the yolk & white in one half of the shell. Carefully move the yolk back and forth from one half of the shell to the other over a bowl until all that is left is the yolk.
- FYI- I accidentally dropped a little flour into this bowl from my measuring spoon. No additional flour should be added in this step.
5. Add the two mixtures together.
- Now you can pour the egg mixture into the sugar mixture and blend well, but do not beat. Be sure that everything is mixed completely before moving on to the next step.
6. Pick your pie pan.
I believe that everything tastes better when cooked in a cast iron skillet (like Apple Pie Bread Pudding and Corn Bread) so this is always my pan of choice, but a glass or aluminum pie pan will also work well. Gently place your crust into the pan and press down. I also like to pinch around the edges just for an authentic southern touch.
I have not seen a need to grease my skillets because they are seasoned, but if yours has a tendency to stick, then I would grease or oil it a little bit just to be on the safe side.
7. Add the combined pie mixture to the crust.
Slowly pour the pie mixture into your prepared crust. This mixture is very thin so it will splash when pouring if you are not careful.
8. Top the pie with a little bit of butter.
Add small pats of butter (2 TBSP worth) evenly onto the top of your pie mix.
As the butter melts, it will spread across the top of the pie. This gives the signature sweet (and a little salty) southern taste that we all know and love!
9. Sprinkle the top with Cinnamon.
If you are not a fan of cinnamon, then you can skip this step, BUT I highly recommend giving it a try. Cinnamon is delish with Southern Sugar Cream Pie!
Place the pie in the preheated oven for about 1 hour and 10 minutes at 350 degrees.
At the one hour mark, check to see if the pie is “bubbling through”. This just means that the entire pie (from the outside all the way to the center) is boiling. Let it bubble through for 10-15 minutes and remove from the oven. Click this link for a short video that will show you what my pie looked like during the “bubble through” stage just before I pulled it from the oven.
At this point, the center of the pie will still jiggle, but it will not be sloppy and wet.
11. Allow the pie to cool & set.
Your Southern Sugar Cream Pie is still going to be soft and jiggly for a while after being removed from the oven. You can go ahead and eat it now if you like, but it will be more of a pudding consistency than that of a pie.
To set the pie more quickly, place it in the fridge or the freezer for a little then cut a slice… or two… or three.
My favorite way to eat this pie is cold set out of the freezer with a scoop of Homemade Salted Milk & Honey Ice Cream. I really like to support my dairy farmers, can’t ya tell?
Happy National Dairy Month, y’all! Tell a local farmer ‘thank you’ and buy a gallon or two of milk and cream to whip up a yummy, locally-sourced, homemade Southern Sugar Cream Pie!
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