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Southern Sugar Cream Pie


  • 1 cup granulated sugar
  • 5 TBSP flour
  • pinch salt
  • 2 1/2 cups heavy whipping cream (split up)
  • 1/2 cup whole milk
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 TBSP butter cut into small pats
  • 2 9" pie crusts (here is a great homemade pie crust recipe)
  • sprinkle ground cinnamon


  • Preheat the oven to 350 F and gather all ingredients and tools.
  • Mix the sugar, flour, and salt in a medium-sized mixing bowl using a whisk or a fork.
  • Whisk, but don't beat 2 cups of the heavy whipping cream into the dry ingredients.
  • Mix the remainder of the ingredients except the butter and the cinnamon in another small mixing bowl.
  • Blend the two mixtures together (do not beat).
  • Pick your pie pan and place the crust.
    Cast Iron is always my go-to when I am using a homemade crust.
  • Add the combined pie mixture to the crust. 
    Slowly pour the pie mixture into your prepared crust. This mixture is very thin so it will splash when pouring if you are not careful.
  • Add pats of butter onto the top of your pie mix.
  • Sprinkle the top with Cinnamon.
  • Bake the pie for 1 hour and 10 minutes at 350 F.
    At the one hour mark, check to see if the pie is "bubbling through". This just means that the entire pie (from the outside all the way to the center) is boiling. Let it bubble through for 10-15 minutes and remove from the oven.
    At this point, the center of the pie will still jiggle, but it will not be sloppy and wet.
  • Allow the pie to cool & set. 
    The pie is still going to be soft and jiggly for a while after being removed from the oven.
    To set it more quickly, place it in the fridge or the freezer.