Sugar Cream Pie is an egg-free pie with a creamy filling flavored with vanilla, cinnamon, and nutmeg. Great served warm or chilled with a little whipped cream.
Preheat oven to 450 degrees. Fit pie crust into a 9-inch pie plate and flute the edges.Place a layer of parchment paper or heavy duty foil in the pie crust and fill with pie weights or dried beans.Bake for 8 minutes.
Remove the pie weights and parchment paper. Bake another 5 to 7 minutes or until light brown. Set pie crust on the counter while you make the filling.
Reduce oven temperature to 375 degrees.
In a medium saucepan, whisk together sugar and cornstarch. Whisk in milk until smooth.
Bring the mixture to a boil and then reduce to a simmer. Simmer for 2 minutes, stirring continuously.
Remove from heat and add butter, vanilla extract, and nutmeg. Stir until butter is melted.Pour into prepared crust. Sprinkle cinnamon on top. Place pie on a baking sheet in case there is any overflow. Bake for 15 to 20 minutes. Pie will still be jiggly, but will firm up as it cools.
Let cool on the counter for 20 minutes and then refrigerate until completely chilled.