Sugar Cream Pie(My Mother-In-Law'S Recipe)
A creamy, sweet sugar cream pie with a rich filling, perfect for dessert lovers who enjoy smooth textures and nostalgic flavors. Suitable for family gatherings or special occasions.
Ingredients
Instructions
- Mix together sugar, salt, and flour in a pan.
- Gradually add 1 pint of half and half, stirring constantly.
- Add a small piece of butter the size of a walnut.
- Bring the mixture to a boil.
- Cook until the filling thickens.
- Cool slightly before pouring into an unbaked pie shell.
- Bake at 350°F until the top is browned.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a thicker filling, increase the flour to 4 tablespoons. Stirring constantly is crucial to prevent lumps. If the mixture becomes too thick, add a splash more half and half. This pie is delightful served with whipped cream or alongside a refreshing Vanilla Fruit Cup.
Serving Suggestions
Serve the Sugar Cream Pie with a dollop of whipped cream on top for added sweetness. It pairs wonderfully with a refreshing Cool Summer Punch or a light salad like Squash Salad for a balanced meal. For a special touch, garnish with a sprinkle of nutmeg or cinnamon before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 15-20 seconds or until warm. Avoid reheating the entire pie at once to maintain its texture and flavor. Serve chilled or at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Cream Pie(My Mother-In-Law'S Recipe) contains roughly 110 calories, with 3g protein, 23g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of half and half?
Yes, you can substitute half and half with whole milk or a dairy-free alternative like almond milk. However, using whole milk will create a slightly less creamy texture. For a vegan version, consider using coconut cream for richness.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and the filling is set. You can gently shake the pie; it should be firm but still slightly jiggle in the center. If the edges start to brown too quickly, cover them with foil.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Pour it into the pie shell and bake just before serving for the best results. This makes it a great option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).