Hard to believe it’s been a year since my first Pi Day post. But I think you’ll really like this Old Fashioned Sugar Cream Pie I’ve picked out for this year. It’s unique, velvety smooth, and incredibly easy!
Last week, my students told me I looked like a math teacher, and… I have no idea what that means. However, I did choose to take it as a compliment. 🙂 Cheers to math teachers every where! Thank you for teaching me fractions, equivalents, and much, much more! Without these skills, Old Fashioned Sugar Cream Pie would not have been possible. (Cooking and baking is a fabulous combination of math and science…yea!)
Old Fashioned Sugar Cream Pie Recipe…
This might be one of the easiest cream pies ever because there is no need to temper eggs…this recipe doesn’t call for eggs! The filling is velvety smooth and has all the flavor of a great vanilla pudding. There are only six ingredients and a pre-baked pie shell needed for this masterpiece!
First, start with a pre-baked pie crust. I like to make mine from scratch, but if you are rushed for time, a purchased crust will work. I often choose to bake the crust the day before I want to make cream pies to save time. Simply bake in your favorite pie plate, cool, and then cover with plastic wrap.
Next, combine the milk, half and half, and butter and bring to a boil over medium heat, stirring occasionally. Be aware that milk can scorch, so don’t heat this too quickly!
While waiting for the milk mixture to boil, combine the cornstarch and sugar. Whisk into boiling milk and cook  until thickened.
The final product is beautifully smooth, thick, and ready for the pie crust. Simply sprinkle with ground nutmeg and let cool. Simple, yet elegant!
In case you have never seen a nutmeg grater, below in the one I use. It stores the nutmeg in half of the container and has a grater on the other half. It is small, yet one of my favorite kitchen gadgets. Freshly ground nutmeg is completely different from the jarred stuff.
For this Pi(e) Day, I hope that you’ll give Old Fashioned Sugar Cream Pie a try! I think you’ll be surprised at how simple and tasty this dessert is for the working mom. 🙂 If you love Coconut Cream Pie, please check out my Pi(e) Day post from last year found here. It is amazingly fabulous!!!
Just take a good, close-up look, at that creaminess! It’s soooo good! 🙂
Old Fashioned Sugar Cream Pie: Pi(e) Day 2.0
Notes
Fat free half and half may be substituted for regular half and half.
Ingredients
- 1 c. milk
- 1 c. half and half
- 1 stick unsalted butter
- 1/4 c. cornstarch
- 3/4 c. plus 2 T. granulated sugar
- 1 T. vanilla extract
- ground nutmeg
- 1 prepared pie shell, baked and cooled
Instructions
- Combine milk, half and half, and butter. Heat to a boil over medium heat. (Do not boil too quickly or this will scorch.)
- Whisk together corn starch and granulated sugar well.
- Once milk mixture comes to a boil, slowly whisk in sugar mixture.
- Return to a boil and cook until thickened.
- Whisk in vanilla extract.
- Pour into baked pie shell and sprinkle with ground nutmeg.
- Cool an hour and refrigerate at least four hours.
- Serve with whipped cream, if desired.