Christmas Sugar Cream Pie
This Christmas Sugar Cream Pie is a delicious creamy pie studded with holiday sprinkles for a festive touch. The classic filling is silky and rich and the no-roll crust makes it fabulous to throw together for the busy holiday season.
Servings: 8 people
Calories: 562kcal
Ingredients
Pie Crust
- 3 cups flour
- 1 tsp salt
- 1 ½ tsp sugar
- ½ tsp baking powder
- ⅔ cup butter melted
- 6 tbsp water
- 3 tbsp holiday sprinkles
Pie filling
- 1 cup sugar
- ¼ tsp ground cinnamon
- ¼ cornstarch
- 2 cups milk
- 1 tsp vanilla extract
- ½ cup butter cubed
- whipped cream for topping optional
Instructions
Pie Crust
- Preheat the oven to 425 degrees and coat a pie pan with non stick spray.
- Stir together the flour, salt, 1 1/2 teaspoons of sugar, and baking powder in a large mixing bowl.3 cups flour, 1 tsp salt, 1 1/2 tsp sugar, 1/2 tsp baking powder
- This Christmas Sugar Cream Pie is a delicious creamy pie studded with holiday sprinkles for a festive touch. The classic filling is silky and rich and the no-roll crust makes it fabulous to throw together for the busy holiday season.2/3 cup butter, 6 tbsp water
- Add in one tablespoon of your favorite holiday sprinkles. The dough will feel crumbly at this point, which is what you’re going for!3 tbsp holiday sprinkles
- Pat the dough into the bottom of the prepared pie pan.
- Bake the pie crust in the preheated oven for 10 – 12 minutes. The crust should be a light golden color.
- Prepare the oven for the pie filling by lowering the temperature to 375 degrees.
Pie Filling
- To make the pie filling, add one cup of sugar, your ground cinnamon, and 1/4 cup of cornstarch to a saucepan on the stove. Turn the heat to medium then whisk in the milk.1 cup sugar, 1/4 tsp ground cinnamon, 1/4 cornstarch
- Continuously whisk the milk and sugar until the mixture comes to a boil. Turn down the heat to a simmer and let the mixture simmer for two minutes while still continuously whisking.2 cups milk
- Continuously whisk the milk and sugar until the mixture comes to a boil. Let the mixture simmer for 2 minutes while still continuously whisking. Take the pan off the heat and whisk in the vanilla and the cubed butter.
- ake the pan off the heat and whisk in the vanilla and the cubed butter. (Cubing will allow the butter to melt quicker.) Then set the mixture aside to cool.1 tsp vanilla extract, 1/2 cup butter
- After the pan of filling has had time to cool slightly, add 1 1/2 tablespoons of your favorite holiday sprinkles. Gently fold them in once or twice.3 tbsp holiday sprinkles
- Pour the cooled filling into the pre-baked crust and sprinkle the top of the filling with the remaining sprinkles.
- Place the pie into oven and bake for 20 minutes.
- Once the pie is done baking, remove from the oven and let it cool at room temperature. Then refrigerate for 2 hours before serving.
- Serve with whipped cream on top!whipped cream for topping
Notes
Don’t rush. Making a custard isn’t hard, but it’s also not hard to mess up.As tempting as it might be to turn up the heat, don’t. It should never go above medium heat. Continue whisking while it comes to a boil and while it simmers.
Store any leftovers of the Christmas sugar cream pie in the fridge in an airtight container or wrapped tightly with plastic wrap for up to five days.
Nutrition
Calories: 562kcal | Carbohydrates: 68g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 529mg | Potassium: 176mg | Fiber: 1g | Sugar: 32g | Vitamin A: 926IU | Vitamin C: 0.003mg | Calcium: 102mg | Iron: 2mg