Christmas Sugar Cream Pie
A classic, silky-smooth holiday pie with a rich vanilla cream filling and warm Christmas spices. Simple, elegant, and incredibly comforting—this festive dessert is perfect for Christmas gatherings.
Ingredients
Pie Crust
- 1 (9-inch) pie crust, pre-baked (blind baked until lightly golden)
Sugar Cream Filling
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 cups heavy cream
- 4 tablespoons butter, cubed
- 2 teaspoons vanilla extract
- ¼ teaspoon ground nutmeg (optional but perfect for Christmas)
- Pinch of salt
Christmas Finishing Touch (Optional)
- Light dusting of cinnamon or nutmeg
- Christmas sprinkles (red, green, white, or gold)
- Whipped cream for piping (optional)
Instructions
1. Pre-Bake the Crust
- Preheat oven to 375°F (190°C).
- Blind bake the pie crust for 12–15 minutes, or until lightly golden.
- Remove from oven and set aside.
2. Mix Dry Ingredients
- In a large saucepan (off heat), whisk together:
- Granulated sugar
- Brown sugar
- Cornstarch
- Salt
3. Add Cream & Cook
- Slowly whisk in the heavy cream until smooth.
- Place saucepan over medium heat.
- Cook, whisking constantly, until the mixture thickens and begins to bubble—about 6–8 minutes.
4. Add Butter & Vanilla
- Remove from heat.
- Stir in butter and vanilla extract until fully melted and silky smooth.
- Stir in nutmeg, if using.
5. Fill the Crust
- Pour the hot cream filling into the pre-baked crust.
- Smooth the top with a spatula.
6. Bake Briefly
- Reduce oven temperature to 350°F (175°C).
- Bake for 10–12 minutes, just to help the filling set.
7. Chill
- Allow the pie to cool to room temperature.
- Refrigerate for at least 4 hours, or until fully set.
Christmas Decoration Ideas
Once chilled:
- Lightly dust with cinnamon or nutmeg
- Add a festive border of Christmas sprinkles
- Pipe whipped cream swirls and top with sprinkles for extra holiday flair
Storage
- Keep refrigerated
- Best enjoyed within 3 days
