Grandma’s Gluten Free Sugar Cream Pie

Grandma’s Sugar Cream Pie

Grandma’s Sugar Cream Pie


  • 1 Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 2 Cups Heavy Cream

  • 1 Cup Sugar

  • 1 Cup Half-and-Half

  • 2 Egg Yolks

  • 1/3 Cup All Purpose Gluten Free Flour

  • 1 ½ tsp Vanilla Extract

  • ½ tsp Cinnamon, Ground

  • ¼ tsp Kosher Salt

  • ¼ tsp Nutmeg, Ground


  • Bring dough to room temperature. Preheat oven to 350°F.

  • Dust the countertop. Grease a pie dish. Take 1 sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared dish leaving about 1” extra dough for crimping. Crimp edges as desired.

  • Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.

  • Pour in heavy cream and mix until blended and incorporated.

  • In a separate bowl, whisk together half and half, egg yolks and vanilla, then gently stir egg yolk mixture into heavy cream mixture.

  • Pour pie filling into pie crust. Sprinkle cinnamon across the top of pie. Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)

  • Remove from oven and let cool completely before slicing.