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Sugar cream pie has been my favourite since I was a little girl 🥧 My grandma used to make the very best one ever 🥹💙 Here's her recipe if you want to try it… smooth, creamy and kissed with maple ☺️ Save it for later and tell me if you make it 👇😋 Graham Cracker Crust (one 9-inch / 23 cm pie) • 1½ cups (about 150–160 g) graham cracker crumbs (roughly 10–12 sheets) • ¼ cup (50 g) granulated or light brown sugar • Pinch of salt • 6 tablespoons (85 g) unsalted butter, melted Sugar cream filling • 1¾ cups (350 g) packed light or dark brown sugar • ⅓ cup (80 ml) pure maple syrup • 1¼ cups (300 ml) heavy cream (35% MF) • 3 tablespoons (42 g) unsalted butter • 2 tablespoons (15–16 g) all-purpose flour • 1 tablespoon (8 g) cornstarch • 2 large eggs, at room temperature • 1 teaspoon pure vanilla extract • Pinch of salt Instructions: 1. Make the crust 
Preheat the oven to 350°F (175–180°C). Mix the crumbs, sugar, and salt, then stir in the melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup or glass for a compact crust). Bake 8–10 minutes until lightly golden and fragrant. Let cool while you make the filling. 2. Start the filling 🤤 
In a medium heavy bottomed saucepan, combine the brown sugar, maple syrup, cream, and butter. Warm over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and steaming (do not let it boil hard)! **Remove from the heat.** 3. Temper and thicken
In a bowl, whisk the eggs, flour, cornstarch, vanilla, and salt until smooth. Slowly pour about ½ cup of the warm sugar-cream mixture into the eggs while whisking vigorously (this prevents curdling). Pour the tempered egg mixture back into the saucepan. Return to medium-low heat and cook, stirring constantly, for 3–5 minutes until the filling thickens slightly (it should coat the back of a spoon and feel like a thin pudding). **Do not let it boil.** 4. Assemble and bake. 
Pour the filling into the pre-baked crust (place the pie plate on a baking sheet to catch any drips). Bake at 350°F (175–180°C) for 30–40 minutes, until the edges are set and the centre still has a gentle jiggle. 👀 The top will caramelize and turn golden. 5. Cool and set. 
Cool completely on a rack (at least 2 hours) then refrigerate for at least 3–4 hours or preferably overnight. The filling firms up into a creamy, sliceable texture. It’s best to wipe the knife between slices for clean cuts.😋 Serve cold or at cool room temperature, plain or with unsweetened whipped cream (the pie is already very sweet). Some like it with ice cream. ** Dark brown sugar gives deeper molasses notes; light brown is milder. The brief stovetop cook plus the eggs/flour/cornstarch combination produces the soft, fudgy-creamy set. It is most Excellent the next day. Keeps 4–5 days refrigerated. It freezes reasonably well (slice first). 😋 Variations: Add a handful of toasted pecans or walnuts to the filling if you like. For an even richer maple hit, increase the syrup slightly and reduce the brown sugar by the same volume. If you ever want the traditional pastry crust instead, most classic recipes use a single unbaked flaky crust and bake the filling in it from the start. 💙