Old-Fashioned Sugar Cream Pie Recipe

This Old-Fashioned Sugar Cream Pie Recipe uses brown sugar and half and half.

By Jean Teller
January/February 2013
Old-Fashioned Sugar Cream and Nutmeg Cream Pie
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The filling for this Old-Fashioned Sugar Cream Pie Recipe tends to be on the thin side, so the pie filling may not set up as firm as an egg custard pie.
Photo By Lori Dunn
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Jean Wellnitz, Menasha, Wisconsin, sent an email saying that she thought the recipe Lorene was looking for was called Sugar Cream Pie or Indiana Sugar Cream Pie.

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After seeing Lorene’s request, Flonie Hul-sey, Cornelia, Georgia, wrote, “I’m also looking for a cream pie recipe, but the one I want also contains eggs. We called it Egg Pie.”

From Adeline North, Elkhart, Indiana, comes a recipe that Lorene might like.

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Old-Fashioned Sugar Cream Pie Recipe

1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons flour
1 pint half-and-half or 1 cup milk
1 cup whipping cream
2 tablespoons butter

Heat oven to 425°F.

Mix together sugars, salt and flour.

Heat half-and-half, whipping cream and butter until warm. Add dry ingredients.

Pour mixture into unbaked pie shell. Bake for 15 minutes; reduce oven temperature to 350° and bake for an additional 30 minutes.

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