This delicious sugar cream pie is made with a lovely eggless vanilla custard and is so smooth, creamy and delightful, my mouth waters just thinking about it.
Sugar cream pie is basically filled with a vanilla cream pudding, made from scratch. Corn starch that is used to thicken the pudding creates an absolutely wonderful smooth texture when it’s cooked first and baked afterwards, and a simple, classic vanilla flavor needs no extras.
This pie is a simple and time-proven classic. It’s absolutely fail proof if you observe a few simple guidelines. The important thing is to cook it on low when you’re making the cream and to stir constantly to prevent any lumps from forming.
I also recommend using whole milk or half and half, not skim milk, because it does create a flavor that is more creamy. Also, don’t skip the butter, it adds greatly to the taste. Another thing that adds greatly to the taste is the use of an actual vanilla bean instead of vanilla extract.
You can make this pie with a homemade crust or get one from a grocery store. As it’s an open pie you’ll only need one crust. Pinch the sides with a fork, they will look prettier this way. Make sure you have a bit of room, so when you pour in the filling, it shouldn’t be absolutely level with the crust edges.
Serve this with black coffee or aperitifs and I hope you enjoy this recipe as much as I do!
