Sugar Cream Pie
This gluten-free Sugar Cream Pie recipe captures the essence of the classic Indiana dessert. The creamy, custardy filling, made with heavy cream and a hint of nutmeg, is baked in a gluten-free crust for a comforting and satisfying treat.
55 min
Total Time
8
Servings
easy
Difficulty
15 min
Prep Time
40 min
Cook Time
55 min
Total Time
Ingredients
- 1 9-inch Gluten-Free Pie Crust
- 2 cups Heavy Cream
- 1 1/2 cups Granulated Sugar
- 3 tablespoons All-Purpose Gluten-Free Flour Blend
- 2 tablespoons Melted Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 2 tablespoons Milk
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together the granulated sugar, gluten-free flour, nutmeg, and salt.
- 3
Add the heavy cream and milk to the dry ingredients and whisk until smooth and well combined.
- 4
Stir in the melted butter and vanilla extract.
- 5
Pour the sugar cream mixture into the prepared gluten-free pie crust.
- 6
Bake for 30-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The top should be lightly golden brown.
- 7
Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.
- 8
Refrigerate any leftovers.
Tips & Notes
- •For a richer flavor, use a combination of heavy cream and half-and-half.
- •If your pie crust is browning too quickly, cover the edges with foil during the last 15 minutes of baking.
- •A light dusting of nutmeg on top of the baked pie adds a nice touch.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.