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Keto Sugar Cream Pie

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One of the best hidden secret dessert recipes around. This keto sugar cream pie is super easy to make and utterly delicious to eat!

Creamy Keto Sugar Cream Pie

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To start, I want to go ahead and be honest at the start of this post. Before poking around on our friend Wendi’s website Loaves and Dishes, I had no idea what a sugar cream pie was. I’d never heard of it, never had it (to my knowledge, anyway), and definitely never made it.

You can find her recipe here. Be reminded, it is one to share with your non-low-carb friends.

So, I decided to keep my “poke around” game going and find out the details on sugar cream pie. Apparently, it has its origins in France and Belgium, as well as Quebec, Canada. Originally, it was referred to simply as sugar pie.

Creamy Keto Sugar Cream Pie

The version native to Indiana is where the “sugar cream” name came from. I also ran across several recipes referring to it as Amish pie. Apparently, there are quite a few varieties of the recipe and the name. The base ingredients are generally the same, and presumably, so is the taste.

This keto sugar cream pie keeps the ingredients simple but the taste big. While it might not have sugar in it, it is definitely the right amount of sweet.

When making this, the most important part of the process is letting the pie cool. I originally made the mistake of trying to serve it while still warm (not hot). That didn’t turn out too well. Letting it cool is super important!

Creamy Keto Sugar Cream Pie

Pop it into the fridge for at least a couple hours before cutting and serving. Chill it overnight for the best results. That gives it plenty of time to set up for cutting and serving.

Make this pie. Please, please, please. After you make it, make our other awesome pie. They are both awesome.

Give it a try. I promise it’s worth your time.

Creamy Keto Sugar Cream Pie

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Keto Sugar Cream Pie

Keto Sugar Cream Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 15 minutes
One of the best hidden secret dessert recipes around. This keto sugar cream pie is super easy to make and utterly delicious to eat!

Ingredients

For the crust...

For the filling...

Instructions

  1. Preheat oven to 400˚F
  2. Mix the crust ingredients together and form a crust in a glass pie plate
  3. Bake the crust for 8 minutes
  4. Combine all of the filling ingredients into a pot over low heat
  5. Stirring occasionally, only heat the cream, don't boil it! You are just aiming to warm it so the sweetener can dissolve much easier
  6. After the cream has been heated and the sweetener dissolved, pour the filling mixture into the pie place over the crust
  7. Bake for 50 - 60 minutes or until the cream has turned a nice a light golden color; the cream will caramelize around the edges of the pie plate, but that is completely normal!
  8. Remove the pie from the oven and let cool
  9. Chill the pie at least 4 hours before serving (overnight is best)
  10. Slice and enjoy!

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Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per ServingCalories 200 Total Fat 18g Carbohydrates 2g Protein 3g

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15 Comments

  1. Annabelle De Sousa

    Almost the same as I use to do when I was non low carb. Thanks for this recipe. I will also add two eggs’ white to the filling, as in my original recipe 🙂

  2. Before cooking, the filling was sooooo good. My pie is in the oven now and top was dark brown within 10 minutes and the crust on the sides was dark brown. I covered with aluminum foil to try to slow down the process. I just lifted the foil, and after a total of 27 minutes the pie is very dark brown and the edges are black. I used the same ingredients you did except Bob’s Red Mill Flour. I have now turned off the oven and hope the pie will be edible.

    • Follow-up: The pie tasted good, but my crust got very burned after less than 30 minutes in the oven. I was able to trim it off and salvage the pie. My husband still liked it a lot, but I can’t figure out why mine cooked so fast.

      • Barbara,

        I am not sure why you experienced this. Normally, the pie will brown around the sides and at the top of the crust, but only near the end of the cooking time. Glad to hear the pie still tasted good and was salvageable!

  3. Teresa Bishop

    My pie was still pretty liquidy when I took it out of the oven. Please tell me after the cooling it will set firm?

  4. This was absolutely delicious! As a native Hoosier, I’ve made the non-keto version many times. Just tried the keto version (your recipe) today, and this was just absolutely outstanding! I added an extra 1/2 tsp of vanilla, and accidentally overlooked my pie quite a bit, so “hardened” a lot after cooling. Nevertheless quite a superb dessert. This will definitely be made many many times over! And so simple! Thanks for sharing!

  5. When I poured the filling into the crust, I could see my crust coming away from my pan. Not sure this is going to work 🙁

  6. Love, love, love (!!!) this pie in the unhealthy version. I am going to make this very soon. Thanks!

  7. You don’t mention eggs. The original recipe includes 2 egg yolks plus flour. I would think one of those would be needed to bind it together.

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