Sugar Cream Pie – a delicious recipe with Pie, Vanilla, Margarine, Milk, Salt, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake the two pie shells first and set aside to cool.
2
After ingredients below are cooked they are then poured into the two pie shells and left to cool and then placed in the refrigerator to solidify.
3
I pre mix the wet ingredients by melting the margarine and then adding all other wet ingredients.
4
Dry ingredients I mix in a separate bowl.
5
From there, heat 1/2 of the pre mixed wet ingredients over medium heat until close to boil.
6
Next add all dry ingredients and stir until it becomes thick and all lumps are out.
7
Now turn up the heat close to high and and the remaining 1/2 of the wet ingredients.
8
Bring to a boil and then turn the heat off and constantly stir until thick.
9
If it's slightly runny that's ok as it should solidify after it sets.
10
Pour into the pie crusts and sprinkle on nutmeg after pouring.
11
Leave set for a bit and then refrigerate to solidify.
12
I usually refrigerate overnight.
303
kcal
Calories
5
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Pie Shells (Not deep dish), 1 Tsp. Vanilla, 1 Stick Margarine, 2 1/2 Cups Milk, and more.
Yes, Sugar Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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