Quick Recipe Version (TL;DR)
Amish-Style Sugar Cream Pie with a Caramelized Cinnamon Top is a wonderfully simple, egg-free pie with a flaky crust, silky vanilla filling, and a delicate cinnamon-sugar finish.
Quick Ingredients
- 1 refrigerated pie crust, about 7 ounces (200 g), for a standard 9-inch pie
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/4 teaspoon fine salt
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter, cubed
- 2 teaspoons vanilla extract
- For the top: 2 tablespoons (25 g) granulated sugar mixed with 1/4 teaspoon ground cinnamon
Do This
- 1. Heat the oven to 400°F (200°C). Fit the crust into a 9-inch metal pie pan, crimp the edge, and chill for 10 minutes.
- 2. Line with parchment and fill with pie weights. Bake for 20 minutes, remove the weights and parchment, and bake for 10 minutes more. Reduce the oven to 350°F (175°C).
- 3. Whisk the filling sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk, then the cream, until smooth.
- 4. Cook over medium heat, whisking constantly, until thick and bubbling, about 9 minutes. Continue whisking at a gentle bubble for 1 minute. Remove from the heat and stir in the butter and vanilla.
- 5. Spread the hot filling into the baked crust. Bake at 350°F (175°C) for 18 minutes, until the edges are set and the center gently trembles.
- 6. Cool on a rack for 1 hour, then refrigerate for at least 4 hours.
- 7. Sprinkle with the cinnamon sugar. Caramelize with a kitchen torch for approximately 2 minutes, let stand for 5 minutes, and slice.
Why You’ll Love This Recipe
- Silky without eggs: Cream, milk, and cornstarch create a smooth filling with a delicate vanilla flavor.
- Simple ingredients, special results: Everyday baking staples become a rich, comforting dessert.
- A lovely contrast of textures: Flaky pastry and creamy filling meet a thin, lightly caramelized cinnamon-sugar top.
- Easy to make ahead: Bake and chill the pie the day before, then caramelize the topping just before serving.
Grocery List
- Produce: None needed.
- Dairy: Heavy cream, whole milk, and unsalted butter.
- Pantry: Granulated sugar, cornstarch, fine salt, vanilla extract, and ground cinnamon.
- Refrigerated Baking: One refrigerated pastry crust for a standard 9-inch pie.
Full Ingredients
For the Flaky Crust
- 1 refrigerated pie crust, about 7 ounces (200 g), sized for a standard 9-inch pie pan
For the Vanilla Cream Filling
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/4 teaspoon fine salt
- 1 cup (240 ml) whole milk, cold
- 2 cups (480 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter, cut into small cubes
- 2 teaspoons vanilla extract
For the Caramelized Cinnamon Top
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon ground cinnamon
Helpful equipment: A standard 9-inch metal pie pan, parchment paper, pie weights or dried beans, a heavy-bottomed saucepan, a whisk, a flexible spatula, and a kitchen torch. This recipe makes a thin caramelized sugar finish, not a thick, glassy crème brûlée shell.
Step-by-Step Instructions
Step 1: Prepare the crust and heat the oven
Heat the oven to 400°F (200°C), with a rack in the lower third. Let the refrigerated pastry soften according to its package directions, then gently fit it into a standard 9-inch metal pie pan without stretching it. Fold and crimp the edge, then refrigerate the shaped crust for 10 minutes.
Chilling helps the pastry hold its shape. Use a standard pie pan rather than a deep-dish pan so the filling reaches the intended depth.
Step 2: Fully blind-bake the pastry
Line the chilled crust with parchment paper and fill it with pie weights or dried beans, bringing the weights up against the sides to support the pastry. Bake for 20 minutes.
Carefully lift out the parchment and weights. Return the crust to the oven for 10 minutes, until the bottom looks dry and the pastry is lightly golden. If the bottom puffs after removing the weights, gently prick the raised area with a fork. Reduce the oven temperature to 350°F (175°C).
Step 3: Whisk together the filling ingredients
In a heavy-bottomed medium saucepan, whisk together the 3/4 cup sugar, cornstarch, and salt. Gradually add the cold milk while whisking, starting with a small splash to make a smooth paste. Whisk in the remaining milk, followed by the heavy cream.
Check the corners of the pan for pockets of dry cornstarch before turning on the heat. Starting with a smooth mixture is the easiest way to avoid lumps.
Step 4: Cook the cream filling until thick and glossy
Set the saucepan over medium heat. Cook, whisking constantly and reaching across the bottom and into the corners, until the mixture thickens and bubbles break through the surface, approximately 9 minutes.
Once it begins bubbling, reduce the heat slightly if necessary and continue cooking at a gentle bubble for 1 full minute, whisking continuously. The filling should look glossy and thick enough to leave visible trails behind the whisk.
Remove the saucepan from the heat. Stir in the butter until completely melted, then stir in the vanilla. If you notice any lumps, press the hot filling through a fine-mesh sieve before filling the crust.
Step 5: Fill the crust and bake gently
Spoon the hot filling into the warm, fully baked crust and smooth the surface with a spatula. Bake at 350°F (175°C) for 18 minutes.
The filling should be set around the edges, while the center still gives a small, unified tremble when the pan is gently nudged. It should not slosh like liquid or bubble vigorously. The stovetop cooking thickens the filling; this short bake helps it settle into the pastry. If the crust edge is already deeply golden, protect it with a foil ring.
Step 6: Cool and chill until sliceable
Transfer the pie to a wire rack and cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, until thoroughly cold and firm enough to slice.
Leave the pie uncovered during the first hour in the refrigerator, then cover loosely once cold to avoid trapping condensation on the surface. Refrigerate within 2 hours of leaving the oven; do not wait for the pie to become completely cold on the counter.
Step 7: Caramelize the cinnamon-sugar top
Just before serving, stir together the 2 tablespoons sugar and 1/4 teaspoon cinnamon. If the chilled pie has visible moisture on top, gently blot it with the corner of a paper towel. Sprinkle the cinnamon sugar evenly over the filling, keeping it off the exposed pastry as much as possible.
Place the pie on a heatproof surface. Following your kitchen torch’s safety instructions, hold the flame approximately 3 to 4 inches above the sugar and move it continuously in small circles. Make light passes for approximately 2 minutes, stopping when the sugar melts into tiny glossy patches and turns pale amber. Avoid lingering over one spot, because cinnamon scorches more quickly than sugar.
Step 8: Let the topping settle and serve
Let the pie stand for 5 minutes so the melted sugar can cool and lightly crisp. Cut into 8 slices using a sharp knife, wiping the blade clean between cuts.
Serve chilled, with no extra garnish needed. The golden pastry, ivory filling, and cinnamon-speckled top make a beautiful presentation on their own.
Pro Tips
- Fully bake the crust first: The filled pie has only a short final bake, so an underbaked shell will stay pale and soft underneath.
- Measure the cornstarch carefully: Use 32 g, or spoon it into a 1/4-cup measure and level the top. Extra starch can make the filling overly firm.
- Do not skip the gentle boil: The full minute of bubbling helps properly thicken the filling and cook away the raw starch taste.
- Keep the topping thin: A light, even coating caramelizes more quickly and reduces the chance of scorching the cinnamon.
- Caramelize only when ready to serve: Moisture from the filling gradually softens the sugar finish. You can also torch individual chilled slices as needed.
Variations
- Vanilla bean: Replace the vanilla extract with 2 teaspoons vanilla bean paste for a more pronounced vanilla flavor and tiny visible specks.
- Orange vanilla: Stir 1 teaspoon finely grated orange zest into the hot filling along with the butter and vanilla.
- No-torch cinnamon finish: Sprinkle the cinnamon sugar over the filled pie immediately before its 18-minute bake. This gives a softer, baked cinnamon-sugar topping rather than the lightly crisp caramelized finish.
Storage & Make-Ahead
Refrigerate: Cover leftover pie and refrigerate at 40°F (4°C) or below for up to 4 days. The caramelized topping will soften in storage, but the filling will remain delicious. Keep total time at room temperature under 2 hours.
Make ahead: Bake and chill the pie up to 2 days before serving, leaving off the topping. Add the cinnamon sugar and torch just before slicing. The empty crust can also be blind-baked 1 day ahead, cooled completely, and kept tightly covered at room temperature.
Freezing: Freezing is not recommended; the starch-thickened dairy filling can release moisture and lose its smooth texture after thawing.
Nutrition (per serving)
Calories: 480 kcal | Carbs: 41g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Fiber: 1g | Sugar: 25g | Sodium: 235mg | Cholesterol: 86mg
Estimated for 1 of 8 slices, including the crust and topping. Values vary with the brands used.
