I’ve never made sugar cream pie but a friend requested this for Pi Day so I thought I’d try this recipe based on the reviews. I doubled the recipe and filled 2 deep dish frozen pie crusts with the filling. I baked for 45 minutes at 375. After 30 minutes I checked on the pies – they were both bubbling and had a film on top. One of the pie’s film had slid half-way off because of the bubbling. I pulled that film all the way off with a spatula (thank goodness I had placed them on a baking sheet!) but left the other. I must have filled them too much. Like other reviewers, the pies were not set when I took them out of the oven. But once completely cooled… AMAZING! My friends also LOVED their pie! This is a perfect recipe that I’ll make again and again!
The only thing I did different was follow others advise and cooked for 45 minutes; covering with tin foil (to prevent crust burning) at 25 minutes. Came out perfect after cooling. So easy, smooth and not to sweet, I also used 1/4 cup butter. What a great finish to a meal
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.