1-First Step: Preheat and Prepare the Crust Begin by preheating your oven to 425°F (220°C). Roll out the prepared pie crust dough into an 11-inch circle and gently place it in your pie pan. Prick the bottom and sides with a fork to prevent bubbling, then line it with parchment paper and fill with pie weights or dried beans for even baking.

2-Second Step: Bake the Crust Bake the crust for 15 minutes with the weights in place. Then, reduce the oven temperature to 350°F (180°C), remove the weights and parchment, and bake for another 5 minutes until it’s lightly golden. Let it cool completely on a wire rack before adding the filling, which helps it hold up well.

3-Third Step: Mix the Filling In a medium saucepan, whisk together 1 cup granulated sugar and 1/3 cup cornstarch until theyre evenly combined dont turn on the heat yet. This step ensures the mixture thickens properly without lumps, adapting for those who might want a dairy-free twist by swapping cream later.

4-Fourth Step: Cook the Custard Add 5 tablespoons butter and 3 cups heavy cream to the saucepan, then cook over medium heat while whisking constantly to avoid any burning. Bring it to a boil and keep whisking for one full minute until it thickens nicely, which gives that perfect creamy consistency for your eggless sugar cream pie.

5-Fifth Step: Add Flavors and Assemble Remove the saucepan from the heat and stir in 1 tablespoon vanilla extract and 1 pinch table salt for that signature flavor. Pour the warm custard into the cooled pie crust, smoothing the top for an even bake, then pour 2 tablespoons melted butter over it evenly.

6-Sixth Step: Prepare and Apply Topping Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon, and if you like, add 1/4 teaspoon ground nutmeg for extra spice. Sprinkle this mixture evenly over the butter-topped custard to create that tasty caramelized layer, which can be adjusted for dietary preferences like less sugar.

7-Seventh Step: Bake and Finish Place the pie on the center rack and bake at 350°F for 20-25 minutes until the top is set. Switch to broil on HIGH for just 1 minute to caramelize the topping keep a close eye on it to prevent burning, and remember a pie shield can protect the edges for better results.

8-Final Step: Cool and Chill Remove the pie from the oven, let it cool to room temperature, then refrigerate for several hours to firm up. This final chill makes slicing easier and enhances the flavors, turning your sugar cream pie into a delightful treat for any gathering. With a total time of about 50 minutes plus chilling, its ready when you are!