This 3-ingredient sugar cream pie is the kind of simple, old-fashioned dessert that feels right at home at church potlucks, family cookouts, and summer Sunday dinners. It has that classic Midwestern comfort-dessert charm: a flaky crust filled with a rich, sweet cream filling that bakes into a silky custard with a lightly caramelized top. When life gets busy, recipes like this are a lifesaver because they rely on pantry basics and still taste like something special.
Serve this pie chilled or at cool room temperature with hot coffee, iced tea, or a glass of cold milk. If you want to dress it up a little, a spoonful of lightly whipped cream or a few fresh berries on the side work beautifully, but it’s just as good all on its own after a casual meal of barbecue, ham, fried chicken, or any simple summer supper.
3-Ingredient Sugar Cream Pie
Servings: 8
Ingredients
1 unbaked 9-inch pie crust
1 cup granulated sugar
2 cups heavy cream
Directions
1. Preheat your oven to 375°F. Place the unbaked pie crust into a 9-inch pie plate if it isn’t already fitted, then crimp the edges as desired.
2. In a mixing bowl, whisk together the granulated sugar and heavy cream until the sugar is mostly dissolved and the mixture looks smooth.
3. Pour the cream mixture into the prepared pie crust, then carefully transfer the pie to the oven.
4. Bake for 35 to 45 minutes, or until the top is lightly golden and caramelized and the center has a gentle wobble. The filling will continue to set as it cools.
5. Let the pie cool completely, then chill for at least 2 hours before slicing and serving for the cleanest cuts and best texture.
Variations & Tips
Use a store-bought shortcut: If you need an easy weeknight or last-minute potluck dessert, a refrigerated or frozen pie crust works perfectly here. It keeps the ingredient list minimal and saves a little prep time without changing the classic flavor.
Watch the bake closely: Ovens can vary, so start checking the pie around the 35-minute mark. You want the top lightly browned and the center just a little jiggly, not liquidy. Overbaking can make the filling less silky.
Chill before slicing: This pie tastes good the day it’s made, but I think it’s even better after it has had time to cool and chill. That rest helps the custard set and makes it much easier to serve neat slices for guests.
Add a little extra flavor: Even though the classic 3-ingredient version is wonderfully simple, you can sprinkle the top with a pinch of cinnamon or freshly grated nutmeg before baking if you want a slightly more old-fashioned bakery feel.
Make-ahead tip: This is a great dessert to bake the night before a gathering. Store it covered in the refrigerator, then slice and serve the next day when the filling is fully set and the flavor has mellowed into that creamy, nostalgic sweetness.