Name: Sugar Cream Pie – Silky, Eggless, and So Easy to Make
Ingredients: 1 pre-baked 9-inch pie crust (homemade or store-bought); 1 cup granulated sugar; ¼ cup all-purpose flour or cornstarch; 2 cups heavy cream (or half-and-half for a lighter version); 1 tsp vanilla extract; 2 tbsp unsalted butter; ½ tsp cinnamon (for sprinkling); Optional: pinch of salt

Ingredients

Scale

1 pre-baked 9-inch pie crust (homemade or store-bought)
1 cup granulated sugar
¼ cup all-purpose flour or cornstarch
2 cups heavy cream (or half-and-half for a lighter version)
1 tsp vanilla extract
2 tbsp unsalted butter
½ tsp cinnamon (for sprinkling)

Optional: pinch of salt

Instructions

1. Prepare the Pie Crust

Pre-bake your pie crust according to package or recipe directions. Let cool completely.

2. Cook the Filling

In a medium saucepan, whisk together sugar and flour (or cornstarch).
Gradually add cream, whisking constantly.
Bring to a gentle boil over medium heat. Stir constantly until thickened—about 5–8 minutes.
Remove from heat, stir in vanilla and butter until fully melted.

3. Assemble the Pie

Pour the warm filling into the cooled pie crust.
Sprinkle the top with cinnamon.

4. Bake

Bake at 375°F (190°C) for 10–12 minutes to help the filling set.
Cool to room temperature, then chill for at least 2 hours.

5. Serve

Slice and enjoy cold or at room temperature. Optional: add a dollop of whipped cream.