Amish Sugar Cream Pie

Amish Sugar Cream Pie Recipe

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Vickie Parks


This recipe originated in the Old World, and it's a favorite of many Amish families. The recipe has undergone changes over the years so that it largely remains a "by scratch" recipe but still incorporates staple baking products that are commonly stocked in U.S grocery stores. It's creamy, smooth and delicious, and you'll easily learn why it's such a favorite of so many families.

If you prefer to stick with true Amish tradition, you can use your favorite pastry recipe to make the pie shell from scratch. Or to save time, you can buy a prepared (unbaked) pie shell from your local grocery store


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8 to 10
15 Min
30 Min


  • 1 cup
    whole cream (i.e., heavy cream or whipping cream)
  • 2 cups
    half & half
  • 3 large
    egg whites
  • 1/2 cup
    granulated sugar
  • 1 cup
    brown sugar
  • 1 round Tbsp
    all-purpose flour
  • 1 dash
    salt (important - don't omit)
  • 1/2 tsp
    vanilla extract
  • 1 (9-inch)
    pie shell, unbaked
  • a few tsp
    white sugar, cinnamon or nutmeg (optional)

How to Make Amish Sugar Cream Pie


  1. Preheat oven to 375°F.
  2. In a medium size saucepan, heat the cream and half & half together until lightly scalded (it should coat the back of a spoon but should NOT reach a boil). Remove from heat, and set aside.
  3. In a mixing bowl, beat egg whites until frothy. Add the white sugar, and beat until well blended. Add the brown sugar, flour, salt and vanilla, and beat well.
  4. Gradually whisk the warmed cream mixture to the egg white mixture, and mix well.
  5. Pour the creamy pie batter into the unbaked pie shell. (If you like, you can sprinkle a light dusting of sugar, cinnamon or nutmeg on the surface - it's purely optional.) Place pie pan in bottom rack of oven, and bake about 20 to 30 minutes or until set.

Printable Recipe Card

About Amish Sugar Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Sodium

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