sugar pie oh my!

sugar pieThere are lots of good pies out there, and where there are pies there are memories.  A friend of mine has been trying to replicate a childhood pie-memory for ages, and I think we finally found it:  the sugar pie!  Also known as the cream pie, it’s a simple {ridiculously simple} combination of sugar, cream and flour that’s divinely scrumptious.  We could also call it the finger pie ~ you’ll see why in the recipe ~ which makes making it even more fun!


  • 9-inch unbaked pastry shell
  • 1 cup white sugar
  • 1-1/2 tablespoons flour
  • 1 pint heavy cream
  • 1 tablespoon unsalted butter
  • 1 egg for egg wash
  • extra sugar & cinnamon and nutmeg for dusting


  • Preheat oven to 375F
  • Blend flour & sugar together in small bowl
  • Place the mixture into an unbaked 9-inch pastry shell
  • Pour heavy cream into shell with sugar/flour; stir with finger until blended
  • Dot with the unsalted butter that’s been cut into small cubes
  • Brush egg wash {one egg beaten with splash of water} over crust edge
  • Bake on lined baking sheet until boiling, at least 1 hour
  • Dust with sugar combined with small amounts of cinnamon and nutmeg
  • Cool on rack, then wrap in tin foil and refrigerate to allow flavors to meld

sugar pie

The result is nothing short of sweet perfection!    I recommend placing tin foil around the crust perimeter so it doesn’t burn.  When done and slightly cooled {and done bubbling} then sprinkle with the sugar/cinnamon/nutmeg combo.  Refrigerating overnight is ideal, but a few hours would be just fine.

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