Sugar Cream Pie


  • ⅔ cup sugar
  • ½ teaspoon salt
  • 2½ tablespoons cornstarch
  • 1 tablespoon flour
  • 3 cups whole milk
  • 3 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1½ teaspoons vanilla extract
  • 1 9-inch pie crust, baked and cooled
  • whipped cream topping (optional)


Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks. Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Cool, stirring occasionally.

Pour into baked pie shell. Chill for 2 hours. Top with whipped topping if desired.

Variations of this recipe:

This article and recipes by Erica Derr first appeared in the April 2005 issue of Our State.

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