Sugar Pie with Vanilla Butter Filling

Introduction

This sugar pie cooks in two stages: you boil white sugar, butter, and vinegar on the stove, then whisk that mixture into eggs before baking it for 35 minutes. The result is a sweet, smooth filling that firms up as it cools, so it works well when you need a simple pie with standard pantry ingredients.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 8

Ingredients

• 2.5 cups (600 g) white sugar
• 3 eggs
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1 stick (4 oz / 113 g) butter
• 9-inch (22 cm) pre-made pie crust

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix sugar, butter, and vinegar in saucepan. Bring to a boil.
3. Beat eggs in bowl.
4. Gradually whisk the saucepan contents into the eggs, then add vanilla.
5. Pour mixture into pie crust.
6. Bake pie in 375°F (190°C) oven for 35 minutes.
7. Let cool.

Variations

• Replace 1/2 cup of the white sugar with light brown sugar for a darker, more caramel-like flavor and a slightly softer filling.
• Swap the 9-inch pre-made pie crust for a homemade butter crust if you want a flakier shell and a more structured edge.
• Use apple cider vinegar instead of plain vinegar for a slightly rounder acidity with only a minor flavor change.
• Add 1/4 teaspoon ground cinnamon when you add the vanilla powder if you want a warm spice note without changing the texture.

Tips for Success

• Beat the eggs before the sugar mixture finishes boiling so you can temper them while the mixture is still hot and fluid.
• Whisk the saucepan contents into the eggs slowly and steadily; adding it too fast can leave you with bits of cooked egg in the filling.
• Bake until the outer edge looks set and the center still has a slight wobble, since the filling continues to firm up as it cools.
• Let the pie cool completely before slicing or the filling will be too loose.
• If the edge of the pre-made pie crust browns too quickly, cover just the rim with foil for the rest of the bake.

Storage and Reheating

Store the cooled pie covered in a pie keeper or airtight container in the refrigerator for up to 4 days.

For longer storage, wrap the whole pie or individual slices tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

To reheat, warm slices in a 300°F oven for 8 to 10 minutes. You can also microwave a slice for 10 to 15 seconds, but the crust stays crisper in the oven.

FAQ

Why do you whisk the hot sugar mixture into the eggs gradually?

That tempers the eggs so they warm up slowly instead of scrambling on contact. It also gives you a smoother filling.

How do you know the pie is done baking?

The edges should look set, and the center should still move slightly when you nudge the pan. It finishes setting as it cools.

Can you use a homemade pie crust instead of a pre-made one?

Yes. Line a 9-inch pie plate and chill the crust before filling so it holds its shape better during baking.

Can you use plant-based butter instead of butter?

Yes, but use a stick-style plant butter rather than a tub spread. The filling may set a little softer and the flavor will be less rich.