Sugar Cream Pie

A rich, creamy dessert featuring buttery flavors and sweet coconut cream, perfect for family gatherings and holidays.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 230

For the crust

1 9-inch fully prepared pie crust Provides a delicious and flaky base for the pie.

For the filling

3/4 cup granulated sugar Adds sweetness to the filling.
1/2 cup cornstarch Helps thicken the filling for the perfect creamy texture.
1/4 teaspoon fine sea salt Enhances flavors and balances sweetness.
2 cups unsweetened plant milk Creates a creamy consistency while keeping it dairy-free.
1 cup full-fat canned coconut cream Brings rich flavor and creaminess to the filling.
1 teaspoon vanilla extract Adds a warm, aromatic flavor.
1/4 cup vegan butter Provides a rich, buttery taste.
2 tablespoons granulated sugar For topping that adds sweetness and slight crunch.
1 teaspoon ground cinnamon Infuses warmth and spice, enhancing the overall flavor.

Preparation

Preheat your oven to 350°F (175°C) and place the prepared pie crust into your 9-inch pie pan.

Cooking

In a mixing bowl, combine the sugar, cornstarch, and sea salt, whisking until well blended.
Gradually stir in the plant milk and coconut cream, mixing until smooth.
Add the vanilla extract and melted vegan butter, blending for a fluffy texture.
Pour the filling into the prepared crust, smooth the top, and sprinkle with sugar and cinnamon.
Place in the oven and bake for 35-40 minutes, until the filling is set and edges are golden.
Allow to cool to room temperature before slicing and serving for the best texture and flavor.

Use full-fat coconut cream for a richer flavor and creamier texture. For added flavor, consider infusing your plant milk with a hint of nutmeg.