Name: Classic Easter Sugar Pie
Prep time: 15 min
Cook time: 50 min
Total time: 4 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); ¾ cup all-purpose flour; ¾ cup granulated sugar; ½ cup light brown sugar, packed; ½ teaspoon ground cinnamon (plus extra for dusting); ¼ teaspoon ground nutmeg (plus extra for dusting); ¼ teaspoon salt; 1½ cups heavy cream; ½ cup half-and-half (or more heavy cream); 2 teaspoons pure vanilla extract; 2-3 tablespoons cold butter, cut into small pieces (for topping)

This Classic Easter Sugar Pie is a timeless, velvety custard pie with a flaky crust filled with sweet cream, sugar, and gentle spices. Its smooth texture and caramelized top make it an elegant yet humble dessert that shines on Easter tables, offering pure comfort in every slice without overwhelming richness.

Why You’ll Love This recipe

You’ll fall head over heels for this pie because it’s incredibly easy to make with pantry staples—no fancy techniques or exotic ingredients required. The filling transforms into a luscious, almost custard-like cream that’s rich but not cloying, with a delightful contrast from the flaky crust and a sprinkle of cinnamon-nutmeg on top that creates a beautiful, golden-speckled finish.

It’s nostalgic and crowd-pleasing, reminiscent of grandma’s kitchen, yet sophisticated enough for holiday gatherings. Perfect for Easter, it pairs beautifully with fresh berries or whipped cream, and its make-ahead nature means less stress on the big day.

One bite delivers pure, old-fashioned sweetness and comfort that will have everyone asking for seconds—and the recipe!

Yield: 8 slices

Classic Easter Sugar Pie

Creamy, spiced sugar custard pie with flaky crust—simple, sweet Easter classic that's pure comfort in every bite.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 3 hours

Total Time 4 hours 5 minutes

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
¾ cup all-purpose flour
¾ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon ground cinnamon (plus extra for dusting)
¼ teaspoon ground nutmeg (plus extra for dusting)
¼ teaspoon salt
1½ cups heavy cream
½ cup half-and-half (or more heavy cream)
2 teaspoons pure vanilla extract
2-3 tablespoons cold butter, cut into small pieces (for topping)

Instructions

Preheat your oven to 375°F (190°C) and position the rack in the center—get that oven nice and toasty for even baking!
Roll out your pie dough if homemade, fit it into a 9-inch pie dish, crimp the edges prettily, and prick the bottom with a fork to prevent bubbling.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until they're best friends—no lumps allowed!
Slowly pour in the heavy cream, half-and-half, and vanilla extract while stirring gently with a whisk or spoon—watch it turn into a smooth, pourable magic mixture.
Pour this dreamy filling straight into your prepared pie crust; it might look a bit thin now, but trust the process—it thickens beautifully.
Dot the top evenly with those little butter pieces—they'll melt and create golden pockets of richness.
Generously sprinkle extra cinnamon and nutmeg over the surface for that irresistible spiced crust that forms during baking.
Bake for 40-50 minutes until the center is set but still slightly jiggly (like gelatin) and the top is golden with bubbly spots—your kitchen will smell heavenly!
If the edges brown too fast, pop on a foil shield after 30 minutes. Remove from oven and let cool on a wire rack for at least 3 hours—the filling firms up as it cools for perfect slices.
Slice, serve chilled or at room temp, and watch smiles spread—add fresh berries or whipped cream for an extra Easter touch if you like!

Notes

This pie is egg-free in the classic Hoosier tradition, making it lighter yet still indulgent. It's naturally vegetarian. For the creamiest results, use full-fat dairy. The top "crust" is meant to be slightly crackly—don't worry if it looks rustic; that's part of the charm!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 503Total Fat 23gSaturated Fat 13gUnsaturated Fat 10gCholesterol 53mgSodium 175mgCarbohydrates 69gFiber 1gSugar 41gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best flaky crust, keep everything cold—chill your dough and even the rolling pin if possible.
Prevent a soggy bottom by blind-baking the crust partially or using a metal pie pan for better heat conduction.
Stir the filling gently to avoid overmixing, which can make it tough; lumps are okay as they dissolve during baking.
Sprinkle extra cinnamon-nutmeg halfway through baking for that signature “crackly” top layer.
If the edges brown too quickly, shield them with foil.
Let the pie cool completely (at least 2-3 hours) for clean slices—the filling sets as it cools.
Taste-test your spices; fresh-ground nutmeg makes a world of difference.

Ingredients Notes

Use a single 9-inch unbaked pie crust—homemade for superior flakiness (my go-to is all-butter) or a quality store-bought one to save time. Heavy cream is key for that ultra-creamy texture; don’t substitute lower-fat options or it won’t set properly.

Granulated sugar provides clean sweetness, while brown sugar adds subtle molasses depth—light brown keeps it milder for Easter vibes. Flour thickens the filling without eggs (true to classic Hoosier style), and a touch of salt balances the sugar.

Vanilla extract brings warmth, and cinnamon plus nutmeg deliver that cozy spice aroma. Butter dots on top melt in for richness and help form the spiced crusty top. All simple, high-quality ingredients shine here—no fillers needed.

Variations and Substitutions

For a French Canadian twist (tarte au sucre style), swap half the heavy cream for maple syrup and use more brown sugar for deeper flavor. Add a splash of bourbon or rum to the filling for an adult Easter brunch version.

Make it egg-free as-is, or add 1-2 beaten eggs for a firmer, more custard-like texture if preferred. Gluten-free? Use a GF pie crust and cornstarch instead of flour (adjust to 3-4 Tbsp).

Dairy-free folks can try full-fat coconut cream and vegan butter, though the flavor shifts tropical. For fun Easter flair, top with pastel sprinkles, fresh berries, or a dollop of lemon whipped cream. If you love nuts, sprinkle chopped pecans on top before baking for crunch.

Storage Options

Store the cooled pie covered in the refrigerator for up to 4 days— the filling stays creamy and flavors meld beautifully. Cover loosely with plastic wrap or foil to prevent absorbing fridge odors. It can also sit at room temperature for up to 1 day if your kitchen is cool. Freeze whole (well-wrapped in plastic and foil) for up to 2 months; thaw overnight in the fridge and serve chilled or at room temp. Avoid freezing slices with toppings like whipped cream.