This pie is one of my proudest achievements as a non-cook/cook. This was my addition to Thanksgiving dessert this year, and after my epic chocolate tart fail of 2017, I was determined to get it right. And get it right I DID. I found this gem of a recipe from The Domestic Rebel and it’s actually pretty easy to make! It’s called Sugar Cream Pie, but it’s basically a creme brûlée pie. Even more so if you opt for the blow torch finish instead of the oven, which I highly recommend.


DEEP DISH pie crust, at room temperature

4 Tbsp cornstarch

¾ cup white sugar

4 Tbsp butter, melted

2 & ¼ cups heavy cream

1 Tbsp vanilla


4 Tbsp butter, melted

¼ - ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).


Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.

In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.

Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. OR you can sear the top with a blow torch. You’ll feel super Bobby Flay. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

Allie Mann