Sugar Cream Pie

What Makes Sugar Cream Pie So Irresistible

Sugar cream pie reminds me of other classic American pie recipes like shoofly pie and buttermilk pie. It just feels cozy and homey, and everything about it is simple!

• Ultra creamy filling. The combination of plant milk and coconut cream creates a smooth, rich texture that’s just like the classic, no dairy needed.
• No eggs required. Cornstarch thickens the filling nicely, allowing us to skip the eggs.
• Signature crackly top. A buttery cinnamon sugar topping gets lightly caramelized in the oven for that famous finish.
• Make-ahead friendly. Since this pie needs time to chill in the fridge, it’s ideal for parties when you want to get a head start on some of your dishes!

Notes on Ingredients

Here’s what you’ll need to make this sugar cream pie. Scroll down to the recipe card for exact measurements and full instructions.

• Pie crust – Use a fully prepared and chilled 9-inch pie crust. Homemade or store-bought both work; try my vegan pie crust or gluten-free vegan pie crust.
• Granulated sugar – Sweetens both the filling and the topping.
• Cornstarch – A fantastic vegan egg substitute that thickens the filling to a smooth, custard-like consistency.
• Salt – Balances the sweetness.
• Plant milk – Soy or oat milk work best here because they are a little richer and give the filling a smoother, creamier texture than thinner plant milks.
• Coconut cream – You can substitute all of the milk with coconut cream, but it will have a more pronounced coconut flavor and higher fat content.
• Vanilla extract – Brings warmth and depth of flavour.
• Vegan butter – I love using my homemade vegan butter!
• Cinnamon – Adds a warm, cozy flavour to the topping.

How to Make Sugar Cream Pie

Below you’ll find step-by-step photos showing the process of making this sugar cream pie, but the full instructions are in the recipe card at the bottom of the post.

• Blind bake the crust. Roll out and fit the pie dough into your dish, then chill briefly if needed. Line with parchment, fill with pie weights, and bake until set. Remove the weights and continue baking until lightly golden, then let it cool completely.

• Make the filling. Whisk together the sugar, cornstarch, and salt in a saucepan, then gradually whisk in the plant milk and coconut cream until smooth. Cook over medium heat, stirring constantly, until thickened and gently bubbling.
• Fill the crust. Remove from heat and stir in the vanilla, then let it cool slightly. Pour the warm filling into the baked crust and smooth the surface.

• Top. Drizzle with melted vegan butter, then sprinkle a mixture of sugar and cinnamon evenly over the top.
• Bake. Return the pie to the oven and bake until the edges are set and the center is just slightly wobbly. Broil briefly at the end to create a lightly caramelized, crackly topping.
• Cool and chill. Let the pie cool at room temperature, then refrigerate until fully set before slicing.

Tips for the Perfect Vegan Sugar Cream Pie

Here are a few helpful tips to make sure your pie turns out perfectly.

• Whisk constantly. This, along with sifting the cornstarch, keeps the filling smooth and prevents lumps as it thickens. 
• Don’t skip the blind bake. Since the filling is already cooked, this keeps the crust crisp.
• Watch the broiler closely. The topping can go from golden to burnt very quickly.

Serving Suggestions

Serve slices chilled or slightly at room temperature for the best texture. 

This pie is delicious on its own, but you can also add a dollop of coconut whipped cream or cashew whipped cream for a little extra indulgence, or garnish with fresh berries. In summertime, sliced peaches would be incredible!

Storage

Store sugar cream pie covered in the fridge for up to 4 days. I don’t recommend freezing this recipe, as the texture of the custard is likely to change.

More Vegan Pie Recipes

• Vegan Pumpkin Pie
• Vegan Pecan Pie
• Banana Cream Pie
• Strawberry Cream Pie