This southern classic is sometimes called sugar pie. But our bourbon Madagascar vanilla extract provides such a rich, depth of flavor that we changed the name in its honor. The nutmeg adds a touch of elegant contrast and gives the pie a more distinctive profile.

Prep time: 10 min

Cook time: 25 min

Total time: 25 min

Bourbon Vanilla Cream Pie
Copyright Recipe © 2014 Woodland Foods


Makes 1 pie

  • 1 9" Pie Crust, baked and cooled

  • 1/4 Cup Cornstarch

  • 3/4 Cup Granulated Sugar

  • 2 Large Eggs

  • 1 1/4 Cups Heavy Cream

  • 1 Cup Milk

  • 1 1/2 Teaspoons Vanilla Extract, Bourbon Madagascar

  • 4 Tablespoons Cold Butter

  • Freshly Grated Nutmeg


  1. In a medium saucepan whisk together the cornstarch and sugar. Add the eggs and cream and whisk to smooth, add the milk.

  2. Place the pan over a medium heat and stir constantly. Bring the mixture to a low simmer and cook for 10-15 stirring continuously to ensure the eggs do not scramble. When the cornstarch can no longer be tasted remove the pan from heat and whisk in the butter and vanilla extract. Pour the custard into the cooked crust and refrigerate immediately. When the pie is cooled and set grate a pinch or two of fresh nutmeg over the top and set the pie under a preheated broiler for 25-25 seconds to get a light golden top. Refrigerate again and serve chilled.